Julian's Delicious Smoked Tuna Tacos

Ingredients 0/20

Step 1

Warm your smoker to 225°F (110°C). While it’s warming up, mix the brown sugar and salt in a small bowl. Score the skin of the ahi tuna with a sharp knife, then rub it all over with the sugar and salt mixture. Place the tuna in the smoker and let it cook until it reaches an internal temperature between 140°F and 155°F (60°C to 68°C), which should take about an hour.

Step 2

While the tuna is smoking, combine the masa corn flour with water in a bowl until you get a slightly sticky dough. Divide the dough into large balls. Heat a griddle over medium-high heat and lightly oil it. Flatten each ball to about 1/4-inch thick and cook them for 3 to 4 minutes on each side until they turn golden. Let the sopes cool on a wire rack.

Step 3

Preheat your grill to medium-high and oil the grate lightly. Toss the tomatillos, half of the onion, and one jalapeño right on the grill. Grill everything until it’s nicely charred all over, which should take about 5 minutes. Transfer these to a blender, blend until smooth, and season with salt to taste.

Step 4

For the topping, dice the remaining onion and jalapeño, then mix them with chopped tomatoes, avocado, and cilantro in a bowl. Add lime juice and a pinch of salt to brighten the flavors.

Step 5

To serve, place the sopes on plates, top them with the smoked tuna, spoon over the tomatillo sauce, and add the avocado mixture. Finish everything off with some shredded cabbage and crumbled queso fresco for a fresh, tasty crunch.