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Chef Julian's Smoked Tuna Tacos

Twenty/20 Grill

"A smoky twist on a classic fish taco. Chef Julian Quinones of Twenty/20 Grill brings his own bold flavors to a local favorite and takes your taste buds on a wild ride with this fresh taco recipe!"
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1 h 56 m servings 419 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 65.4g
  • 21%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 4877 mg
  • 195%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.
  2. Mix brown sugar and 1/4 cup salt together in a bowl.
  3. Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.
  4. 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.
  5. Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.
  6. 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.
  7. Preheat a grill for medium-high heat and lightly oil the grate.
  8. 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.
  9. Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.
  10. Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.

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