Japanese Taco

Japanese Taco
Staff Writer

Darko Zagar

Japanese Taco

The fusion of Mexican and Asian cuisines is happening everywhere, and this taco recipe is a simple approach to the trend with just a few essential Japanese ingredients.


Peel and slice the cucumber into thin sheets and cut into 2-inch-by-5-inch pieces.

In a small bowl, put the eel with the eel sauce and warm in a microwave, about 30 seconds. To finish, layer the cucumber, shiso leaf, pickled ginger, and fresh wasabi. Top with the eel and roll up. Sprinkle with sesame seeds and serve.


Calories per serving:

16 kcal

Daily value:



  • Carbohydrate, by difference 2 g
  • Total lipid (fat) 1 g
  • Vitamin A, IU 5 IU
  • Vitamin A, RAE 1 µg
  • Calcium, Ca 13 mg
  • Cholesterol 1 mg
  • Choline, total 1 mg
  • Folate, DFE 4 µg
  • Folate, food 4 µg
  • Folate, total 4 µg
  • Magnesium, Mg 3 mg
  • Phosphorus, P 13 mg
  • Potassium, K 16 mg
  • Retinol 1 µg
  • Selenium, Se 1 µg
  • Sodium, Na 92 mg
  • Water 2 g
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