Oriental Tacos with Black and Blue Tuna

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BAJATHECAT 13

"Fresh tuna, spicy sour cream, and crunchy cabbage are wrapped in warm flour tortillas in this delicious twist on fish tacos. If fresh sushi-grade tuna is not available try halibut, mahi-mahi or other firm fish. Adjust the spiciness of the wasabi-sour cream to your personal taste."
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Ingredients

25 m servings 315 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Marinate tuna slices in soy sauce in a bowl, 10 to 15 minutes.
  2. Remove fish from soy sauce to a plate and season with black pepper; set aside.
  3. Whisk sour cream and wasabi paste together in a small bowl; cover and refrigerate until ready to use.
  4. Heat peanut oil in a heavy skillet over high heat. Sear tuna slices in hot oil until lightly browned, 15 to 20 seconds per side.
  5. Transfer rare tuna to a cutting board and cut into smaller pieces.
  6. Heat tortillas in a clean skillet over medium heat until warmed through, about 1 minute each.
  7. Serve tuna in warm tortillas topped with cabbage, green onion, and wasabi sour cream.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of soy sauce. The actual amount of soy sauce consumed will vary.

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