Japanese Fish Tacos
Photo: Leigh Beisch; Styling: Karen Shinto
YieldsMakes 12 to 14Total Time1 hr 45 mins
This one's made with ponzu-wasabi mayo drizzled on Pacific albacore, the sustainable tuna.

How to Make It

Step 1
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
2

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

Step 3
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
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
5

Note: Nutritional analysis is per taco with 1 tbsp. sauce.

Ingredients

 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

Directions

Step 1
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
2

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

Step 3
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
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
5

Note: Nutritional analysis is per taco with 1 tbsp. sauce.

Japanese Fish Tacos