Tuna Tacos with Sriracha mayo
Tacos! An amazing treasure from Mexican cuisine that you can find anywhere in the world thanks to its amazing versatility! Today we show you how to prepare a more modern taco, with clear Asian influences: A tuna taco with sriracha mayo. You will love it, we are sure!
We fill the taco with some crunchy bits of Tuna belly that we have marinated for some time and add a little bit of spicy sriracha that fits perfectly well with the fish. And to crown our taco, we add a little bit of chive, giving it a fresh touch.
What do you think? Should we give it a try?
Tuna tacos with Sriracha mayo
Have you ever tried fish tacos? Today we bring you an incredibly delicious recipe for a Tuna Belly Taco that you are going to love. First, we marinate the fish to give it an amazing flavour, then we fry it in some fluffy batter!This taco with sriracha mayo on top, and a some chives… will make for an amazing bite.
Ingredients
- 300 g of tuna (preferable tuna belly)
- 2 tbsp. of olive oil
- 2 tbsp. of white wine vinegar
- Salt and pepper to taste
- 1 egg
- 8 g of baking powder
- 125 g of flour
- 200 mL of cold sparkling water (or still if you don't have)
- Deep frying oil
- 6-8 wheat or corn tortillas
- 1 tbsp. of chopped chive (for decoration, optional)
For the Sriracha Mayo
- 3 tbsp. of mayo
- 1-2 tbsp. of sriracha (you can increase or decrease to taste)
- 1 garlic clove
- Juice of half a lime
Instructions
- First, we are going to marinate the tuna so it gets a nice flavour. For that, we cut the tuna into small chunks (size of a bit)Add the tacos to a bowl and incorporate:– 2 tbsp. of Olive Oil– 2 tbsp. of white wine vinegar– A little bit of Pepper– Salt– Shichimi Togarashi (optional if you like it spicy).In the meantime, put the water in the freezer, as we need it cold for the batter, and prepare the garnishment of the tacos:– Finely chop the chive and reserve.– Prepare the Sriracha mayo
- For the Sriracha Mayo, add into a bowl:– 3 tbsp. of mayo– 1-2 tbsp. of sriracha– A grated garlic clove– Juice of half a lime. Mix all together and keep it refrigerated for later.
- For the batter, we need to add the solid ingredients in a bowl: 125 g of flour, 8 g of baking powder, and a little bit of salt and pepper, and mix it all. Now add the liquids: one egg and 200 mL of cold sparking water, and mix. The idea here is that we get a homogenous batter, but without mixing more than we need. It needs to be in a state where you can dip a piece of tuna, and the batter gets stuck to it. If we see that it gets too thick, we can add more water. If It is too thin, we can add more flour.Once the batter is ready, we have to keep it refrigerated until the tuna has been marinated.
- Once the tuna is ready (after 1 hour in the marinade), it’s time to deep fry. For that, add the frying oil to a tall pot and heat it until you get about 160º C. If you don’t have a thermometer, you can check by dropping some batter in the oil, and if it goes to the surface quickly, that means the oil is ready.We will fry the tuna in batches ( depending on how big is your pot) following this process:– Dip the tuna in the batter.– Carefully, introduce the piece in the oil. – Let them fry until the exterior is lightly golden.– Remove them from the pot and keep them in a rack or kitchen towel to remove the excess oil.– Add salt and pepper to taste, and repeat the process for all the tuna.
- Once the fish is ready, it is time to heat the tortillas. In our case, they are homemade corn tortillas, and we heat them in a pan. However, you can buy them in any store and just heat them in the microwave following the instructions.
- And that’s it! Now you only need to fill your tacos. Add a little bit of the Sriracha mayo to the tortillas as a base layer, add the chive and the tuna, and more Sriracha on top. We also like to add a little bit of lime to give it an extra acidity.
Notes
- Try some other ingredients for the tuna marinade.
- Instead of Sriracha mayo, you can try the “Canarian Mojo” sauce. It fits perfectly
