It’s still June, yet the California coastal tuna bite continues to rage. My fishing mentor, Adi, and his boat partner Brad the Mad Scientist, found what they were looking for last weekend; big bluefin tuna. Last Saturday, they headed off San Diego to the 302 where they found themselves within a parade of fishing boats. Adi and Brad, being total mavericks, left the crowds and started searching inside the 302.
They found lots of marks, but no takers. The pattern didn’t change until mid-afternoon. That’s when they saw boiling tuna. However, they were small and they teased the boys by following their lures, then sinking out when they should have been striking instead.
They kept searching. Finally, Adi spotted big poddlers that were rolling on small anchovies. They positioned their Glacier Bay as close as they could and started casting their surface plugs. Adi used his Shimano Orca mack pattern. He says he loves the action of that lure as it kicks from side-to-side and then breaks the surface. First cast and Adi was on with a 65 pounder that give his Shimano spin caster a true workout.
Adi offered me some bluefin tuna in exchange for an easy, yet unusual recipe. Ok, I can do that! Hey, Adi, here you go: Sushi Tacos on homemade crispy tacos shells!
I guarantee you won’t find these anywhere, period!
Sushi Tacos in Crispy Taco Shells
(makes 6 tacos)
- ½ -pound tuna 1/2-inch diced
- 6 Corn tortillas
- 2 Cucumbers, sliced (optional: use green or red onions)
- 4 Tbsp. soy sauce
- 2 Tbsp. of honey
- 2 Tbsp. sesame oil
- 1 Lime, juiced
- 2 Tbsp. hot sauce
- Black sesame seeds
- 3 Tbsp. of chopped cilantro
- ¼ cup vegetable oil
- Create the crispy taco shells by first warming both sides of the corn tortillas directly on your stove top. Then fold them in half and thread one tooth pick top dead center to join the shell. Over a medium flame, heat ½ inch of vegetable oil in a frying pan and place 3 folded shells bottom side down. Fry the shells until a golden color is achieved, this should take less than a minute. Lay the shells down onto one side, then the other, achieving a that golden color on both sides. If you overcooked the shells they will split in two. Fear not. Toss them out and try it again! By the way, you can stuff these shells with any leftover fish, chicken or beef for great crispy tacos!
- Create the sushi marinade by mixing the soy sauce, honey, lime juice, hot sauce, and sesame seed oil in small bowl.
- Add the cucumbers and tuna into the marinade. Now remove the tooth picks from the crispy taco shells and begin to stuff them with marinaded tuna sushi mixture.
- Garnish with black sesame seeds and cilantro. Enjoy!!