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Oriental Tacos with Black and Blue Tuna

Oriental Tacos with Black and Blue Tuna

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
BAJATHECAT

BAJATHECAT

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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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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.
  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.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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