Asian-Inspired Tacos with Black and Blue Tuna recipe

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Ingredients

10 ounces sashimi-grade tuna, cut into 1-inch thick slices
¼ cup light soy sauce
ground black pepper to taste
¼ cup light sour cream
1 tablespoon wasabi paste, or to taste
1 tablespoon peanut oil
4 flour tortillas
1 cup finely shredded cabbage
¼ cup minced green onion

Nutrition Info

314.8 calories
carbohydrate: 34.5 g
cholesterol: 34.5 mg
fat: 8.3 g
fiber: 2.3 g
protein: 23.3 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1015.1 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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. Transfer rare tuna to a cutting board and cut into smaller pieces.

  5. Heat tortillas in a clean skillet over medium heat until warmed through, about 1 minute each.

  6. Serve tuna in warm tortillas topped with cabbage, green onion, and wasabi sour cream.

Recipe Yield

4 servings

Recipe Note

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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