Photo: Leigh Beisch; Styling: Karen Shinto Photo by: Photo: Leigh Beisch; Styling: Karen Shinto

Japanese Fish Tacos

This one's made with ponzu-wasabi mayo drizzled on Pacific albacore, the sustainable tuna.

Sunset SEPTEMBER 2010

  • Yield: Makes 12 to 14
  • Total:1 Hour, 45 Minutes


  • 1/2 cup ponzu sauce*
  • 1 1/2 pounds boned, skinned Pacific albacore* tuna fillets, about 1 in. thick
  • 1 tablespoon vegetable oil


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.

Nutritional Information

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

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Japanese Fish Tacos recipe