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When it comes fresh tuna recipes, there's nothing like
a fresh tuna fish tacos. And when it comes to fish taco,
there's nothing better than crispy fish tacos. The delicious
fried crispy shell, the authentic salsa and your fresh tuna,
That's what my new recipe is all about, a tuna fish taco
like never before.
It's the first week of January, so you're probably
wondering why a tuna taco recipe now? If you haven't
been listening to Let's Talk Hook Up, FM 97.3,
fishermen are hauling in 60-90 pound bluefin tuna
just a few miles off the coast of SoCal! And with that
much tuna getting stuffed inside our freezers, recipes
with fresh tuna are a must have.
My new fresh tuna recipe teaches you how to make crispy taco shells and a very authentic “arbol” spicy salsa with
mango. This combination, with your fresh tuna, will
put your kitchen on the culinary map, believe me!
Crispy Fish Tacos (6 tacos)
1 pound fresh tuna fish, ¾ inch cubed
6 king size corn tortillas
¼ head of cabbage, thinly sliced
1 box of tooth picks
1 ½ cups of frying oil
½ cup all purpose flour
Cracked black pepper
1 small package of Cotija cheese (any local Mexican market)
1 pound tomatillos, medium sized (any local Mexican market)
¼ - ½ cup dried arbol chilis (any local Mexican market)
1 mango (¼ thinly sliced for garnish, ¾ rough chopped)
5-6 peeled garlic cloves
1 pinch kosher salt
¼ cup of water
Start Making Fresh Tuna Recipes: Crispy Tacos
1. Start with heating your skillet (or frying pan) and
heating about 4 cups of water in a medium sauce
pan. No need to bring the water to a boil, just warm
it up. Begin heating the dry arbol chilis in the skillet.
Warning: Make sure your kitchen is ventilated, since
the smoke coming up the arbol dried peppers may
cause you to cough, a lot.
2. Toast the arbol chilis only for 2-3 minutes and then
toss them into hot water (that will stop them from
giving up fumes). Turn off the flame heating the water
and allow the chilis to reconstitute with the warm-to-hot
water for 10 minutes or so.
3. Back to the hot skillet (with no oil). Now begin to add
the tomatillos and allow them to pan roast. Rotate the
the tomatillos while allowing them to blister. When the
tomatillos are almost completely blistered, add in the
cloves of garlic. Now allow the garlic to cook and soften
on both sides, just a minute or two and then, you're done.
4. Now add the tomatillos, garlic, and arbol chilis into a
blender. Next add a pinch of salt and 3/4's of the mango.
Finally add ¼ cup of water to get the salsa to have a thick
soupy texture and then start blending.
Start Making The Tacos
5. Now, begin to warm the tortillas by placing them directly
on top of the lit stove burners. Remember to heat both sides
until there's a little char starting to develop on tortilla. Set
aside in a tortilla warmer or wrapped in tin foil.
6. Place the flour into a plastic bag and then add a pinch of
salt. Shake the bag and then add the cut pieces of tuna.
Shake the bag to ensure all the pieces of tuna are well coated
with flour. Now, use a large slotted spoon out a portion of
cubed fish (2-4 pieces) into the middle of a warmed tortilla.
Finally, fold the tortillas over, and use 1-2 tooth picks to pin
the tortilla closed.
7. And finally, heat a 1/2 inch of oil in a frying pan, over a
medium heat. When the oil is ready, place the tacos in the
frying pan. Remember, don't overcrowd your pan. Now, fry
for 2 to 3 minutes on each side. Remember to check the
color of tortillas as they're frying. When the tortillas are
finished cooking, allow the tacos to drain in a paper towel
8. Finally, remove the tooth picks from the tacos and split
them open. Now begin to fill each taco with cabbage, then
top with the arbol sauce. Toss on grated Cotija cheese and
finally, garnish with small cut slices of mango and cracked
black pepper. Enjoy!
Need Some Kitchen Stuff? 🙂
Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below, take a look and shop around. Thanks, Yanni
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Ex-Large Mixing Bowl w/Lid
http://amzn.to/2CKwaLg ➤ Pyrex 1-cup & 2-cup Measuring Cups
http://amzn.to/2AhJf9z ➤ Measuring Cups, 4-Piece Set, Stainless Steel
http://amzn.to/2CTM6Zg ➤ Whisk set 12",10", 8.5"
http://amzn.to/2CCaySf ➤ 24" Round Hard Wood Cutting Board
http://amzn.to/2Cxmvo6 ➤ 12-inch Chef's Knife
http://amzn.to/2CnQuyw ➤ Wusthof Pro Cook’s Knife 12-inch
http://amzn.to/2CCoOGg ➤ Multi Length 8-piece Wooden Spoons
http://amzn.to/2CUR20e ➤ Tortilla Warmer 10-inch
http://amzn.to/2EXnS0i ➤ Fish Prepping Pan (13"x9"x2")
http://amzn.to/2Cr3p33 ➤ Camp Chef 12-inch Seasoned Cast Iron Skillet
http://amzn.to/2m9HQwS ➤ Frying Kirkland Grapeseed Oil 2L
http://amzn.to/2CrNNj1 ➤ 10" Porcelain Rectangular Platters, Set of 4
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https://amzn.to/2Ib1yGF ➤ GoPro HERO4 Black $199.00