Pablo's Jalapenos Stuffed With Tuna
Ready In: 25 mins
Serves: 2-4
Yields: 15 jalapenos
Ingredients
- 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
Directions
- 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!
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