Japanese Fish Tacos

Name: Japanese Fish Tacos
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Cuisine: Global
Ingredients: 12 corn tortillas* (5 to 6 in.), warmed on grill; 1 serving Ponzu-Wasabi Mayo; 118 milliliters ponzu sauce; 1 serving Toasted Sesame Slaw; 1 Tbsp vegetable oil; 680 grams boned, skinned Pacific albacore* tuna fillets, about 1 in. thick

The recipe Japanese Fish Tacos could satisfy your Japanese craving in roughly 1 hour and 45 minutes. This recipe serves 1. One portion of this dish contains around 19g of protein, 30g of fat, and a total of 913 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a main course. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. A mixture of boned, vegetable oil, sesame slaw, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the mayo you could follow this main course with the Frozen Cinco De Mayo Dessert as a dessert.

Instructions

Pour ponzu into a large, resealable plastic bag.

Equipment you will use

Ziploc Bags

Add albacore, seal bag, and turn fish to coat. Chill for 1 hour, turning once.

Ingredients you will need

Fish

Drain ponzu from bag.

Add oil and turn bag to coat fish.

Ingredients you will need

Fish

Cooking Oil

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

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Grill

Tongs

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.

Ingredients you will need

Tortilla

Fish

Mayonnaise

Equipment you will use

Grill

*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.

Ingredients you will need

Tortilla