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

This Story Originally Appeared On sunset.com


Credit: Leigh Beisch; Styling: Karen Shinto

Recipe Summary

1 hr 45 mins
Makes 12 to 14


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

214 calories; calories from fat 37%; protein 13g; fat 8.9g; saturated fat 1.1g; carbohydrates 20g; fiber 1.8g; sodium 333mg; cholesterol 25mg.