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Japanese Fish Tacos

Photo: Leigh Beisch; Styling: Karen Shinto
Total time 1 hr, 45 mins
Yield Makes 12 to 14
This one's made with ponzu-wasabi mayo drizzled on Pacific albacore, the sustainable tuna.


  • 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
  • Toasted Sesame Slaw
  • Ponzu-Wasabi Mayo

Nutrition 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

How to Make It

  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.

  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.

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