Japanese Fish Tacos

• 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

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 (550u0b0 to 650u0b0). 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.

ponzu sauce, tuna, vegetable oil, corn tortillas

Taken from www.myrecipes.com/recipe/japanese-fish-tacos (may not work)