Japanese Fish Tacos

Photo: Leigh Beisch; Styling: Karen Shinto
This one's made with ponzu-wasabi mayo drizzled on Pacific albacore, the sustainable tuna.

Yield:

Makes 12 to 14

Recipe from

Recipe Time

Total: 1 Hour, 45 Minutes

Nutritional Information

Calories 214
Caloriesfromfat 37 %
Protein 13 g
Fat 8.9 g
Satfat 1.1 g
Carbohydrate 20 g
Fiber 1.8 g
Sodium 333 mg
Cholesterol 25 mg

Ingredients

1/2 cup ponzu sauce*
1 1/2 pounds boned, skinned Pacific albacore* tuna fillets, about 1 in. thick
1 tablespoon vegetable oil
12 to 14 corn tortillas* (5 to 6 in.), warmed on grill

Preparation

1. Pour ponzu into a large, resealable plastic bag. Add albacore, seal bag, and turn fish to coat. Chill for 1 hour, turning once. Drain ponzu from bag. Add oil and turn bag to coat fish.

2. Heat grill to very high (550° to 650°). Oil cooking grate, using tongs and a wad of oiled paper towels.

3. Grill fish, covered, turning once, until grill marks appear and fish is rare, 3 minutes. Slice albacore crosswise. Fill tortillas with slaw and fish, then top with a drizzle of mayo.

*Find ponzu in the Asian foods aisle. Look for pole- or troll-caught albacore. If tortillas are very thin, buy double the amount and stack 2 per taco.

Note: Nutritional analysis is per taco with 1 tbsp. sauce.

Note:

September 2010