Japanese Fish Tacos Recipe – Sunset Magazine
Ingredients 1/2 cup ponzu sauce* 1 1/2 pounds boned, skinned Pacific albacore* tuna fillets, about 1 in.
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Cooking tools:
- Grill
- Tongs
- Zip-top bag
- Paper towel
- Chef's knife
- Cutting board
- Refrigerator
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
- Toasted Sesame Slaw
- Ponzu-Wasabi Mayo
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