Japanese Fish Tacos

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   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.

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   2. Heat grill to very high (550u00b0 to 650u00b0). Oil cooking grate, using tongs and a wad of oiled paper towels.

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   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.

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   *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.

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

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   Nutritional Information (Amount per serving)

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   Calories: 214

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   Calories from fat: 37%

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   Protein: 13g

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    Fat: 8.9g

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    Saturated fat: 1.1g

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    Carbohydrate: 20g

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    Fiber: 1.8g

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    Sodium: 333mg

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    Cholesterol: 25mg

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    Sunset

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    SEPTEMBER 2010

* Per serving · 4 servings · Values may vary.

No additional tips available.