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

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

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.

Ratings & Reviews

SLOchef's Review

September 21, 2010
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.