Oriental Tacos with Black and Blue Tuna |
|
 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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. Ingredients:
10 ounces sashimi-grade tuna, cut into 1-inch thick slices |
1/4 cup light soy sauce |
ground black pepper to taste |
1/4 cup light sour cream |
1 tablespoon wasabi paste, or to taste |
1 tablespoon peanut oil |
4 flour tortillas |
1 cup finely shredded cabbage |
1/4 cup minced green onion |
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.
|
|