In a jar with a lid mix together the dressing ingredients. Mash the anchovies with a fork. Cover the jar. Shake till all combined. Keep aside.
Drain canned tuna. Put tuna in a bowl. Add 2 tbsp of the dressing. Add grated mozzarella. Mix.
Dry roast the street tacos on the open flame till slightly charred. Stuff the tacos with the tuna mixture.
Garnish with crumbled bacon, freshly squeezed lemon, fennel fronds, fried onions and chopped green onions.
Serve with thinly sliced baby carrots and green beans.