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Japanese Fish Tacos

Makes 12 to 14

Total Time
1 hr 45 mins

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

Japanese Fish Tacos

Photo: Leigh Beisch; Styling: Karen Shinto
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 214Calories from Fat 37
% Daily Value *
Total Fat 8.9g14%

Saturated Fat 1.1g6%
Cholesterol 25mg9%
Sodium 333mg14%
Total Carbohydrate 20g7%

Dietary Fiber 1.8g8%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.