Prep 20 mins
Cook 5 mins
My fiance made this one traditional recipe from his step-mom. My families have been the fire-eaters all our lives! I love the heat of chiles, but it's the flavor that makes me swoon. So, my friends, don't worry so much about which is hottest. Buy them or grow them, but do try them all, and mix them with food. You'll never be the same. And remember...fresh chiles never hurt below the neck. Buen provecho! :)
- 15 large jalapenos, sliced in half lengthwise, seeds removed
- 4 (12 ounce) cans tuna in vegetable oil, not water and drained
- 1 small white onion, thinly sliced
- 4 large limes, juice of
- 1⁄4 cup soy sauce
- 1 cup vegetable oil (for deep frying)
- 15 corn tortillas
- Fill jalapeño pepper halves with tunas and press halves back together.
- Heat oil in deep fryer to 300*. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeño peppers to paper towels to drain. Place jalapeño peppers in a deep glass or stainless pan.
- For the onion, make sure to separate the layers and place on top of the jalapeño peppers in a pan. Pour the soy sauce and lime juices all over them. Cover with foil and cool. Refrigerate for at least 2 hours before serving with a warm tortilla.
- To make the tacos, stack up 1 of the warm tortillas, lay one jalapeño stuffed with tuna down the center, and sprinkle with some onion. Top each taco with a spoonful of the juice. Delicious!