Fried Tuna Tacos!

January 6, 2019

Fresh Tuna Recipes 

When it comes fresh tuna recipes, there's nothing like

a fresh tuna fish tacos. And when it comes to fish tacos ,

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

Kosher salt

Cracked black pepper

1 small package of Cotija cheese (any local Mexican market)

 

Arbol Salsa

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

lined platter.

 

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

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➤ Pyrex 1-cup & 2-cup Measuring Cups

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➤ Measuring Cups, 4-Piece Set, Stainless Steel

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➤ Whisk set 12",10", 8.5"

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➤ 24" Round Hard Wood Cutting Board

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➤ 12-inch Chef's Knife

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➤ Wusthof Pro Cook’s Knife 12-inch

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➤ Multi Length 8-piece Wooden Spoons

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➤ Tortilla Warmer 10-inch

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➤ Fish Prepping Pan (13"x9"x2")

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➤ Camp Chef 12-inch Seasoned Cast Iron Skillet

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➤ Frying Kirkland Grapeseed Oil 2L

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➤ 10" Porcelain Rectangular Platters, Set of 4 

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PHOTOGRAPHY EQUIPMENT 🎥
➤ Canon EOS 70D Food Photography & Video $1049.99 

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➤ GoPro HERO4 Black $199.00 

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Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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