Puffy Poke Tuna Tacos Recipes

TUNA SOFT TACOS

Steps:

• Divide ingredients to fill tortillas. Fold and serve with your favorite salsa and a lime wedge.;

BAKED PUFFY FISH TACOS

Steps:

• Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.
• Cut fish into eight 1 ½-inch pieces.
• Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated.
• Let fish marinate in the refrigerator for 15 minutes.
• Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
• Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.
• Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.
• Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.
• Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.

CHEF JULIAN'S SMOKED TUNA TACOS

Steps:

• Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.
• Mix brown sugar and 1/4 cup salt together in a bowl.
• Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.
• Smoke tuna until an instant-read thermometer inserted into the center reads 140 degrees F to 155 degrees F (60 degrees C to 68 degrees C), about 1 hour.
• Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.
• Heat a lightly oiled griddle over medium-high heat. Flatten balls of masa to 1/4-inch thickness and cook until golden brown, 3 to 4 minutes per side. Cool sopes on a wire rack.
• Preheat a grill for medium-high heat and lightly oil the grate.
• Place tomatillos, half the onion, and 1 jalapeno pepper on the grill; cook until charred on all sides, about 5 minutes. Transfer to a blender; blend into a smooth sauce. Season with salt.
• Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.
• Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.