1. Fill jalapeño pepper halves with tunas and press halves back together. 2. 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. 3. 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. 4. 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! ---------------------------------------------------------------------------
Nutrition
Ingredients
