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Jicama Tuna Tacos with Guacamole and Charred Pico De Gallo (Emeril Lagasse) Recipe

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Jicama Tuna Tacos with Guacamole and Charred Pico De Gallo (Emeril Lagasse)
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Ingredients
11
Count
Nutrition
572
Calories
Total time
37
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl combine the coriander, cumin, chili powder, pepper, and salt. Brush 1 tablespoon of the olive oil evenly over both sides of the tuna fillets. Sprinkle both sides of each tuna steak with the coriander mixture, gently rubbing the seasonings into the meat.
  3. Heat the remaining tablespoon of olive oil in a large skillet over high heat. Add the tuna steaks to the hot oil and sear 30 seconds to 1 minute on each side. Remove the tuna from the pan and set aside.
  4. Lay out 1 or 2 jicama slices, depending on the size. Top with some of the tuna and some of the guacamole and charred tomato pico. Fold into taco and eat immediately. Repeat with remaining ingredients.
  5. *Jicama instructions: Slice off top and bottom of the jicama. Peel all of the skin off. Using a mandolin or a slicer, slice the jicama into very thin rounds (less than 1/16th inch).
  6. Guacamole:
  7. 1 ripe avocado, peeled and cut into 1/2-inch pieces
  8. 1 tablespoon finely chopped red onion
  9. 1 clove garlic, minced
  10. 1 tablespoon minced fresh cilantro leaves
  11. 2 teaspoons fresh lime juice
  12. Salt and freshly ground black pepper
  13. In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, and lime juice, mashing with the back of a fork until mostly combined. Season with salt and freshly ground black pepper, to taste. Serve immediately or cover with plastic wrap pressed directly onto the surface of the guacamole and refrigerate for up to 4 hours.
  14. Charred Pico de Gallo:
  15. 3 ripe plum tomatoes, seeded and diced
  16. 1/2 small yellow onion, thickly sliced
  17. Olive oil or vegetable oil
  18. 2 tablespoons minced fresh cilantro leaves
  19. 1 teaspoon minced garlic
  20. 2 teaspoons fresh lime juice
  21. 1/2 serrano pepper, seeded and diced
  22. 1/4 teaspoon salt
  23. Preheat a grill to high.
  24. Drizzle the tomatoes and onion with oil. Place on the grill and cook until the skin of the tomato blackens and the onions begin to brown and soften. Remove from the grill and roughly chop. Add remaining ingredients. Let sit for at least 15 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 572.37 Kcal (2396 kJ)
Calories from fat 368.78 Kcal
% Daily Value*
Total Fat 40.98g 63%
Cholesterol 64.94mg 22%
Sodium 2146.3mg 89%
Potassium 544.87mg 12%
Total Carbs 20.8g 7%
Sugars 0.4g 2%
Dietary Fiber 2.05g 8%
Protein 36.42g 73%
Vitamin C 11.8mg 20%
Iron 4.8mg 27%
Calcium 282.3mg 28%
Amount Per 100 g
Calories 200.45 Kcal (839 kJ)
Calories from fat 129.15 Kcal
% Daily Value*
Total Fat 14.35g 63%
Cholesterol 22.74mg 22%
Sodium 751.66mg 89%
Potassium 190.82mg 12%
Total Carbs 7.29g 7%
Sugars 0.14g 2%
Dietary Fiber 0.72g 8%
Protein 12.75g 73%
Vitamin C 4.1mg 20%
Iron 1.7mg 27%
Calcium 98.9mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.5
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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