ASIAN-INSPIRED TACOS WITH BLACK AND BLUE TUNA

Asian-Inspired Tacos with Black and Blue Tuna image

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.

Provided by BAJATHECAT

Time 35m

Yield 4

Number Of Ingredients 9

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

Steps:

Marinate tuna slices in soy sauce in a bowl, 10 to 15 minutes.
Remove fish from soy sauce to a plate and season with black pepper; set aside.
Whisk sour cream and wasabi paste together in a small bowl; cover and refrigerate until ready to use.
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.
Heat tortillas in a clean skillet over medium heat until warmed through, about 1 minute each.
Serve tuna in warm tortillas topped with cabbage, green onion, and wasabi sour cream.

Nutrition Facts : Calories 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, Sodium 1015.1 mg, Sugar 3.2 g