We’ve been on a bit of a taco tear. It’s easy to do when you buy corn tortillas by the 20-pack. (BTW no self respecting taco gets served in flour tortilla – save those for burritos and fajitas.)
We had some great tuna steaks on hand, and as is so often the case, we went hunting for a recipe to match ingredients we already had. This is the one we found.
So while we were TRYING to be resourceful, we STILL had to make a trip to the store for everything else (Like our new fancy recipe-display device?)
The first thing to get started was the sauce: fresh squeezed OJ, minced chipotle peppers, and a little vinegar simmered for 15 minutes.
It’s not much to look at, but its tasty, tangy, and HOT. You might want to de-seed the chipotles if you like less heat.
Let me introduce you to the jicama. Now, I’ve eaten it before, but I’ve never seen or bought a whole one. It looks like a very round russet potato, but it tastes (and crunches) like an apple.
Matchsticking. Nice knife cuts, me! I didn’t get a picture of it, but the jicama gets mixed in with cilantro and a lime juice vinaigrette.
Tuna, lightly oiled, and crusted with salt, pepper, coriander, cumin, and chili powder. All ready for the Foreman grill! That thing is great for weeknights.
A very nice and tasty crust, though a little less pink than we’d ordinarily like. Still moist and tender.
Jicama salad, arugula (have you seen the price lately?), slice of avocado, and zesty orange sauce. A very tasty, and oddly enough, healthy taco! This is no ho-hum tuna taco. For something so simple, it tasted like it came from a restaurant (a Chez Venza restaurant, perhaps?). We’ll definitely be adding this to our regular weeknight repertoire!
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