Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chef Julian’s Smoked Tuna Tacos Recipe
Chef Julian's smoked tuna tacos bring a sophisticated smoky twist to classic fish tacos with bold, restaurant-quality flavors from Twenty/20 Grill. This professional preparation showcases expertly smoked tuna that delivers complex flavors and elegant presentation. Chef Julian Quinones' approach creates elevated tacos that transform simple fish into something extraordinary through careful smoking techniques and creative flavor combinations that define upscale Mexican cuisine.
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!
Prep Time:
45 mins
Cook Time:
1 hr 11 mins
Total Time:
1 hr 56 mins
Servings:
6
Yield:
6 servings
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Ingredients
Tuna:
½ cup brown sugar
¼ cup sea salt
1 pound ahi tuna
Sopes:
2 cups masa corn flour
1 ¼ cups water, or as needed
¼ teaspoon salt
Tomatillo Sauce:
1 cup tomatillos, husked
1 onion, halved
2 jalapeno peppers
1 pinch salt to taste
Pico de Gallo:
4 tomatoes, diced
2 avocados, diced
1 bunch fresh cilantro, chopped
3 limes, juiced
½ head cabbage, shredded
½ (12 ounce) package queso fresco, crumbled
Directions
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.
Nutrition Facts (per serving)
| 404 | Calories |
| 5g | Fat |
| 65g | Carbs |
| 28g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 404 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 2g | 10% |
| Cholesterol 43mg | 14% |
| Sodium 225mg | 10% |
| Total Carbohydrate 65g | 23% |
| Dietary Fiber 10g | 37% |
| Total Sugars 27g | |
| Protein 28g | 56% |
| Vitamin C 61mg | 68% |
| Calcium 231mg | 18% |
| Iron 5mg | 26% |
| Potassium 1116mg | 24% |
* 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.
