These Tuna Fish Tacos with Peach Jicama Salsa are a delightful combination of flavors and textures. Grilled tuna, fresh peach jicama salsa, and a hint of spice from jalapeño make these tacos a perfect summer meal.
Ingredients: 4 small tuna steaks about 6 ounces each. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced jicama. 2 ripe peaches, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. Juice of 2 limes. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste.
Instructions: Set your grill or grill pan on medium-high heat to get it ready to use. Add pepper, ground cumin, chili powder, and salt to the tuna steaks. Grill the tuna steaks for two to three minutes on each side for medium-rare, or longer if you like. After taking them off the grill, let them rest for a few minutes. Then, cut them into thin strips. Warm the flour tortillas on the grill for about 30 seconds on each side, or until they are lightly browned and easy to shape, while the tuna rests. The diced jicama, peaches, red onion, jalapeo, and cilantro should all be put in a bowl and mixed together. To make the dressing, mix the olive oil and lime juice together in a separate small bowl. Add pepper and salt to taste. Pour the dressing over the jicama and peach mix, and then toss the salsa to cover it all. To put the tacos together, put some shredded lettuce and grilled tuna slices on top of each warm tortilla. Put some of the peach jicama salsa on top. Enjoy! Serve the Tuna Fish Tacos with Peach Jicama Salsa right away.
Prep Time: 20 minutes
Cook Time: 6 minutes
Anike Stander Photography
