Jicama Tuna Tacos with Guacamole and Charred Pico De Gallo

Total Time:
52 min
Prep:
25 min
Inactive:
15 min
Cook:
12 min

Level:
Easy

Ingredients
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coarsely ground black pepper
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil, divided
  • 4 (6-ounce) fresh yellowfin tuna steaks (about 3/4 to 1-inch thick)
  • 1 medium-sized jicama, peeled and thinly sliced (*See instructions below.)
  • 1 recipe Guacamole, recipe follows
  • 1 recipe Charred Pico de Gallo, recipe follows
  • Fresh cilantro sprigs, for garnish
Directions

Preheat the oven to 350 degrees F.

In a small bowl combine the coriander, cumin, chili powder, pepper, and salt. Brush 1 tablespoon of the olive oil evenly over both sides of the tuna fillets. Sprinkle both sides of each tuna steak with the coriander mixture, gently rubbing the seasonings into the meat.

Heat the remaining tablespoon of olive oil in a large skillet over high heat. Add the tuna steaks to the hot oil and sear 30 seconds to 1 minute on each side. Remove the tuna from the pan and set aside.

Lay out 1 or 2 jicama slices, depending on the size. Top with some of the tuna and some of the guacamole and charred tomato pico. Fold into taco and eat immediately. Repeat with remaining ingredients.

*Jicama instructions: Slice off top and bottom of the jicama. Peel all of the skin off. Using a mandolin or a slicer, slice the jicama into very thin rounds (less than 1/16th inch).

Guacamole:

1 ripe avocado, peeled and cut into 1/2-inch pieces

1 tablespoon finely chopped red onion

1 clove garlic, minced

1 tablespoon minced fresh cilantro leaves

2 teaspoons fresh lime juice

Salt and freshly ground black pepper

In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, and lime juice, mashing with the back of a fork until mostly combined. Season with salt and freshly ground black pepper, to taste. Serve immediately or cover with plastic wrap pressed directly onto the surface of the guacamole and refrigerate for up to 4 hours.

Charred Pico de Gallo:

3 ripe plum tomatoes, seeded and diced

1/2 small yellow onion, thickly sliced

Olive oil or vegetable oil

2 tablespoons minced fresh cilantro leaves

1 teaspoon minced garlic

2 teaspoons fresh lime juice

1/2 serrano pepper, seeded and diced

1/4 teaspoon salt

Preheat a grill to high.

Drizzle the tomatoes and onion with oil. Place on the grill and cook until the skin of the tomato blackens and the onions begin to brown and soften. Remove from the grill and roughly chop. Add remaining ingredients. Let sit for at least 15 minutes before serving.


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