Asian-Inspired Tacos with Black and Blue Tuna

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.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 315 Calories

Ingredients

• ground black pepper to taste
• 1 cup finely shredded cabbage
• 1 tablespoon peanut oil
• ¼ cup minced green onion
• ¼ cup light soy sauce
• 4 flour tortillas
• ¼ cup light sour cream
• 1 tablespoon wasabi paste, or to taste
• 10 ounces sashimi-grade tuna, cut into 1-inch thick slices

Recipe Instructions

Step 1

Marinate tuna slices in soy sauce in a bowl, 10 to 15 minutes.

Step 2

Remove fish from soy sauce to a plate and season with black pepper; set aside.

Step 3

Whisk sour cream and wasabi paste together in a small bowl; cover and refrigerate until ready to use.

Step 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. Transfer rare tuna to a cutting board and cut into smaller pieces.

Step 5

Heat tortillas in a clean skillet over medium heat until warmed through, about 1 minute each.

Step 6

Serve tuna in warm tortillas topped with cabbage, green onion, and wasabi sour cream.