These tacos were the best. We used fresh caught Albacore, and added alot more wasabi to the sauce, which gave it a spicy kick. Everone loved them. I would make them again and again.
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
More From Sunset
1 Hour, 45 Minutes
Amount per serving
- Calories: 214
- Calories from fat: 37%
- Protein: 13g
- Fat: 8.9g
- Saturated fat: 1.1g
- Carbohydrate: 20g
- Fiber: 1.8g
- Sodium: 333mg
- Cholesterol: 25mg
- 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
- 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.
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