Japanese Fish Tacos Recipe

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Japanese Fish Tacos
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Ingredients:

Directions:

  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.
  2. Heat grill to very high (550° to 650°). Oil cooking grate, using tongs and a wad of oiled paper towels.
  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.
  4. *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.
  5. Note: Nutritional analysis is per taco with 1 tbsp. sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2840.61 Kcal (11893 kJ)
Calories from fat 838.66 Kcal
% Daily Value*
Total Fat 93.18g 143%
Cholesterol 108.78mg 36%
Sodium 5525.49mg 230%
Potassium 535.68mg 11%
Total Carbs 458.91g 153%
Sugars 245.29g 981%
Dietary Fiber 28.88g 116%
Protein 20.18g 40%
Iron 2.9mg 16%
Calcium 233.3mg 23%
Amount Per 100 g
Calories 258.2 Kcal (1081 kJ)
Calories from fat 76.23 Kcal
% Daily Value*
Total Fat 8.47g 143%
Cholesterol 9.89mg 36%
Sodium 502.25mg 230%
Potassium 48.69mg 11%
Total Carbs 41.71g 153%
Sugars 22.3g 981%
Dietary Fiber 2.63g 116%
Protein 1.83g 40%
Iron 0.3mg 16%
Calcium 21.2mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 63.8
    Points
  • 73
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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