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1
Preheat the oven to 350 degrees F.
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2
In a small bowl combine the coriander, cumin, chili powder, pepper, and salt.
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3
Brush 1 tablespoon of the olive oil evenly over both sides of the tuna fillets.
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4
Sprinkle both sides of each tuna steak with the coriander mixture, gently rubbing the seasonings into the meat.
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5
Heat the remaining tablespoon of olive oil in a large skillet over high heat.
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6
Add the tuna steaks to the hot oil and sear 30 seconds to 1 minute on each side.
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7
Remove the tuna from the pan and set aside.
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8
Lay out 1 or 2 jicama slices, depending on the size.
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9
Top with some of the tuna and some of the guacamole and charred tomato pico.
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10
Fold into taco and eat immediately.
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11
Repeat with remaining ingredients.
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12
*Jicama instructions: Slice off top and bottom of the jicama.
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13
Peel all of the skin off.
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14
Using a mandolin or a slicer, slice the jicama into very thin rounds (less than 1/16th inch).
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15
1 ripe avocado, peeled and cut into 1/2-inch pieces
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16
1 tablespoon finely chopped red onion
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17
1 clove garlic, minced
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18
1 tablespoon minced fresh cilantro leaves
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19
2 teaspoons fresh lime juice
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20
Salt and freshly ground black pepper
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21
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.
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22
Season with salt and freshly ground black pepper, to taste.
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23
Serve immediately or cover with plastic wrap pressed directly onto the surface of the guacamole and refrigerate for up to 4 hours.
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24
3 ripe plum tomatoes, seeded and diced
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25
1/2 small yellow onion, thickly sliced
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26
Olive oil or vegetable oil
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27
2 tablespoons minced fresh cilantro leaves
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28
1 teaspoon minced garlic
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29
2 teaspoons fresh lime juice
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30
1/2 serrano pepper, seeded and diced
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31
1/4 teaspoon salt
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32
Preheat a grill to high.
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33
Drizzle the tomatoes and onion with oil.
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34
Place on the grill and cook until the skin of the tomato blackens and the onions begin to brown and soften.
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35
Remove from the grill and roughly chop.
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36
Add remaining ingredients.
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37
Let sit for at least 15 minutes before serving.
