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

1. In a medium bowl, combine the tuna, soy sauce, sesame oil, ginger, and garlic. Refrigerate for 20 minutes.

2. 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.

3. 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.

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