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Total Time
1 Hour 45 Mins
Yield
Makes 12 to 14
Photo: Leigh Beisch; Styling: Karen Shinto

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

*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.

Step 5

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

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