CHILE-CRUSTED TUNA TACOS
Steps:
- Bring orange juice, chipotles, and vinegar to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, 15 to 20 minutes. Remove from heat and cool.
- While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- While grill heats, stir together coriander, cumin, chili powder, black pepper, and kosher salt in a shallow bowl. Brush tuna on all sides with 1 tablespoon oil (total), then coat all sides evenly with spice mixture.
- Grill tuna on lightly oiled rack, uncovered, turning to brown all sides, until browned on outside but still rare in center, 8 to 10 minutes total. Let tuna stand 10 minutes.
- While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil.
- Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Halve, pit, and peel avocado, then cut into 1/2-inch-thick slices.
- Put a tortilla on each of 4 plates. Divide arugula, jicama, and avocado among tortillas, arranging evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos. Drizzle chipotle sauce evenly over tuna and roll up tacos to enclose filling.
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A K SOMRAT
[email protected]I wasn't a big fan of the slaw, but the rest of the tacos were great.
Trip Paul
[email protected]These tacos were a bit too spicy for me, but they were still delicious.
Md Mostofa Kamal
[email protected]Must try!
Edralyn Ducusin
[email protected]Amazing tacos!
Hridoy Barman
[email protected]These tacos are so good, I could eat them every day.
Ganesh Titara
[email protected]I've made these tacos several times and they're always a hit. My friends and family love them.
Olawle Olorunjuwon
[email protected]These tacos are perfect for a quick and easy weeknight meal. They're also great for parties and potlucks.
MASUD RANA CHOWDHURY
[email protected]I would definitely recommend these tacos to anyone who is looking for a delicious and easy-to-make Mexican dish.
Princess Ukpi
[email protected]The slaw was a great addition to these tacos. It was light and refreshing and it helped to balance out the spice of the chile crust.
Fulmaya Tamang
[email protected]I wasn't sure how the chile crust would turn out, but it was amazing. It was flavorful and crispy and it really took the tacos to the next level.
Momina Rizwan
[email protected]These tacos are a little bit spicy, but they're so good. I would definitely recommend them to anyone who likes Mexican food.
Yaanyuurka Yaanyuurta
[email protected]I love the combination of flavors in these tacos. The chile crust on the tuna is perfect and the slaw is a great complement.
Abdullah Bhati
[email protected]These tacos are so easy to make and they're so delicious. I've made them several times and they're always a hit.
Ashiraf Trizzy
[email protected]I'm not usually a fan of tuna, but these tacos changed my mind. The chile crust was amazing and the tuna was cooked perfectly.
Karen Schreiber
[email protected]These tacos were a hit! The tuna was perfectly cooked and the chile crust was flavorful and crispy. The slaw was also delicious and added a nice freshness to the tacos.