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: Mexican
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

Need Head to the store and pick up boned, vegetable oil, ponzu sauce, and a few other things to make it today. To use up the sesame you could follow this main course with the Sesame Brittle as a dessert. It is a reasonably priced recipe for fans of Japanese food. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

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

Equipment

Ingredients

Servings:

corn tortillas* (5 to 6 in.), warmed on grill 1serving

Ponzu-Wasabi Mayo 118milliliters

ponzu sauce 1serving

Toasted Sesame Slaw 1Tbsp

vegetable oil 680grams

boned, skinned Pacific albacore* tuna fillets, about 1 in. thick

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.