Steam the peppers in a pot of simmering water for 5-10 minutes, or until soft.

Place in a bowl and cover tightly with plastic wrap.

Let sit for 5 minutes. Remove skin, stem, and seeds, and return the peppers to a pot with aji paste and evaporated milk.

Bring to a low simmer, and then transfer to a blender to purée.

Add cheese, olive oil, and salt, and blend until smooth. Remove from pot and let cool to room temperature.

In a small bowl, mix all ingredients until fully combined.

Cover and refrigerate until used.

Spread a layer of guacamole into each shell, and top with lettuce.

Dice tuna into ½-inch cubes. Toss them in a bowl with aji amarillo sauce until coated.

In a separate bowl, mix the red onions, peppers, cilantro, salt, tiger’s milk, and citrus blend. Let this sit for 1 minute, until onions begin to turn pink. Store remaining aji amarillo sauce and tiger’s milk for future use.

Divide the dressed tuna among the shells. Place dressed onions on top of each taco and drizzle with any remaining sauce.

Sprinkle with kiwichi if desired, and garnish each taco with a lime wedge.