These Tuna Fish Tacos with Peach Jicama Salsa are bursting with flavor and freshness. Grilled tuna seasoned with aromatic spices pairs perfectly with the sweet and tangy peach jicama salsa, all wrapped up in warm tortillas for a delightful seafood taco experience.
Ingredients: 2 tuna steaks. 8 small tortillas. 1 cup diced jicama. 2 ripe peaches, diced. 1/4 cup diced red onion. 1 jalapeo, finely chopped. 1/4 cup chopped fresh cilantro. Juice of 1 lime. Salt and pepper to taste. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon chili powder.
Instructions: Preheat grill to medium-high heat. In a bowl, combine diced jicama, diced peaches, red onion, jalapeo, cilantro, lime juice, salt, and pepper to make the salsa. Set aside. In a small bowl, mix olive oil, ground cumin, paprika, garlic powder, onion powder, and chili powder to make a spice rub for the tuna steaks. Rub spice mixture onto both sides of the tuna steaks. Grill tuna steaks for 2-3 minutes per side, or until desired doneness. Remove tuna from grill and let it rest for a few minutes before slicing it thinly. Warm tortillas on the grill for about 30 seconds on each side. To assemble tacos, place sliced tuna on warm tortillas and top with peach jicama salsa. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 6 minutes
Bunbury United Soccer Club
