Easy Recipe For Tuna Tacos In Jalapeno Escabeche
Easy Tuna Tacos in Escabeche
A Mexican escabeche is very similar to pickling, so this recipe is tuna tacos in pickled jalapenos. An escabeche can be any acidic marinade, usually vinegar or lime juice. With this easy recipe all you do is buy a can of whole pickled jalapenos (you can find them in the ethnic section of the grocery store)and add canned tuna to the mix….well there’s a little bit more to it than that, but not much.
The results are bold, complex, and explosive. I was shocked at how much flavor was packed into these little tacos. I saw this recipe on Rick Bayless’ show and on a whim decided to make them. They are now my new favorite taco!
- 1 12-ounce can pickled jalapenos
- 2 tablespoons good-quality olive oil
- 1 large white onion, cut into 1/4-inch slices
- 2 6-ounce cans tuna (tuna packed in oil works best here)
- 1/4 cup roughly chopped flatleaf parsley (or a mixture of fresh herbs)
- Remove the jalapenos and vegetables (typically carrots and onions) that have been packed with them; reserve the liquid.
- Cut the stems off 2 to 3 of the jalapenos, cut them in half and scrape the seeds out; discard stems and seeds.
- Thinly slice the chiles (you need about 1/4 cup).
- Thinly slice some of the vegetables (you need about 1/4 cup of these also).
- In a large skillet, heat the olive oil over medium. When hot, add the onion and cook until richly golden, about 10 minutes.
- Remove from the heat and stir in 1/4 cup of the jalapeno pickling juice. Let cool.
- Stir the onions into the tuna, along with the sliced jalapenos and vegetables and the parsley or herbs.
- Set out for your guests to roll into warm tortillas to make soft tacos.