Categories: Asian
Ingredients
- 1 lb. sushi-grade ahi tuna, cut into 1/2-inch cubes
- 1/4 cup soy sauce
- 1 tsp toasted sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove, crushed
- 1 medium jicama (4 inches in diameter)
- Toppings:
- 1 1/2 cups shredded Romaine
- 1 medium Hass avocado, cut into 24 thin strips
- 2 tbsp. sliced scallions
- 1 tsp black and white sesame seeds
- Sriracha
Directions
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In a medium bowl, combine the tuna, soy sauce, sesame oil, ginger, and garlic. Refrigerate for 20 minutes.
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Meanwhile, peel the jicama and slice off the ends, so you have the middle third exposed. Using a mandolin or a sharp knife, cut the jicama into 12 1/8-inch-thick slices to create your “tortillas.” Set aside and refrigerate the remaining jicama for another use.
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To assemble the tacos, put 3 jicama slices on each of 4 plates. Top each jicama slice with 2 tbsp. shredded lettuce, 3 tbsp. tuna, 2 slices avocado, scallions, sesame seeds, and Sriracha.