Recipe - Jicama Ahi Tacos

With the warm weather, it is time to "lighten up" and do some summer cooking! I shared this recipe with Cañon de Sol winery for their eNewsletter, Enjoy. Any time you serve them, these tacos are refreshing and tasty.

Slice 2 cups jicama super thin with a 3mm mandolin blade.

Cut 1 lb ahi tuna into about 1-inch by 1-inch by 4-inches. Coat liberally with pepper and a little salt. Heat a sauté pan until very hot; add 1 tablespoon vegetable oil and the sear tuna on all sides for about 15 seconds per side. Make sure to just sear outside of tuna and not allow inside to cook. Remove from heat and refrigerate promptly. Once cooled, slice into 1/8-inch thick slices.

Prepare the toppings: 1 red onion thinly sliced, shred 1/2 head romaine lettuce, and cut 1 medium avocado into small chunks.

Plan on 3-4 tiny tacos per person. Top each piece of raw jicama with a couple pieces of ahi, a few chunks of avocado, onion, romaine, a dollop of sour cream and some tomato salsa. Add a sprig of cilantro.

And of course, pair with Cañon de Sol Viogner or your favorite local wine.