Chili-Crusted Tuna Tacos

I am a fish taco fanatic. Aside from being one of the healthiest options in the arena of Mexican cuisine, they are delicious when made with the freshest fish and tortillas. Having had my fair share in Los Angeles, Texas,  Costa Rica and in multiple Mexican locales, I must say this is my favorite fish taco recipe. Here, grilled tuna is encrusted with a rub of all the usual, delectable suspects - coriander, cumin, chili powder, salt and pepper. The tuna is then placed on a bed of crisp, fresh goodness - a "salad" of avocado, jicama and arugula. The only thing missing is a little sweet-tangy-spicy kick, but a light drizzle of an orange-chipotle sauce has that covered. What you have is a taco beaming with every flavor in the book. I need to prepare these more often and if you give this recipe a try, I think you may say the same.

Chili-Crusted Tuna Tacos

1 c fresh squeezed orange juice

1 T minced canned chipoltes in adobo {add more sauce to taste if you like an extra kick}

1 T distilled white vinegar

1t+1/2t ground coriander

1t+1/2t ground cumin

1t+1/2t ground chili powder

1t+1/2t ground salt

1t+1/2t ground pepper

3/4 lb fresh tuna steak

2 T olive oil

8 fresh, small corn tortillas {5 1/2"}

1 c chopped jicama

1/4 c loosely packed cilantro leaves

2 T fresh lime juice

1 firm-ripe Haas avocado

1 c loosely packed baby arugula

Bring orange juice, chipotles and vinegar to a boil in a heavy saucepan. Reduce heat and simmer, stirring occasionally until reduced to 1/2 c. Remove from heat and cool.

While sauce cools, lightly oil and heat your grill {gas grill medium-hot or an indoor electric grill or a stove top grill pan over medium high heat.}

On a plate, combine coriander, cumin, chili powder, salt and pepper to create the spice rub.Brush tuna on all sides with 1 T olive oil and coat all sides evenly with the spice rub. Grill tuna to your liking. Remove from heat and let tuna stand for 10 minutes. Slice tuna thinly.

Heat the tortillas and place them in foil to keep them warm.

Prepare the salad. Toss jicama, arugula and some of the cilantro with lime juice, 1 T olive oil and salt and pepper to taste in a small bowl.  Reserve a small amount of cilantro for garnish.

Halve, pit and chop the avocado.

To assemble: spoon the salad and avocado on each tortilla arranging evenly down the center. Top with tuna. Drizzle desired amount of chipotle sauce evenly over the tuna and garnish with reserved cilantro.

Serves 4.

Source: Adapted from Gourmet