Grilled Tuna Tacos with Jicama Slaw

First let me admit to being a little technology challenged. I took some beautiful photos of this process, so you could see the slaw, the tuna steaks and the finished product, trying to make my blog a bit fancier, but I can't figure out how to get the pictures off my fancy phone. Hopefully I will get those posted soon !

There aren't many good grilling days left here in Minnesota, so we have to take advantage of them when we can !

We love fish tacos, they are so simple, fresh and delicious. And we really love tuna steaks, but the fresh ahi tuna is very expensive, and a rare treat. We found we can get the frozen ahi tuna steaks cheaper, but we wouldn't want to use them for ceviche or any rare preparations. They are, however, perfect for tuna tacos !

And a spicy jicama slaw is a perfect accompaniment to these. You can use traditional taco toppings if you like, but this is a way to "glam up" your every day meal.

Grilled Tuna Tacos with Jicama Slaw
For the slaw:

1 small jicama (sometimes easier said than done!, julienned
1/2 large red pepper, diced
1/2 medium onion, sliced very thin
1 jalapeno, diced finely
1/4 cup chopped cilantro
2 tablespoons cider vinegar * I used my homemade cilantro, garlic and peppercorn vinegar here, but plain will also work
2 tablespoons olive oil
2 tablespoons agave nectar or honey
1/2 teaspoon salt
1/2 teaspoon pepper

2 4-5 ounce ahi tuna steaks
Fajita seasoning (or, salt, pepper, garlic powder and cumin)
Salt
Fresh lemon

Sour cream
Salsa
Goat cheese or shredded cheddar
Small flour tortillas

Mix together the vegetables for the slaw. Then, whisk together the vinegar, olive oil, honey, salt and pepper, and pour over vegetables. Set aside.

Rub tuna steaks with fajita seasoning and salt. Grill over a very hot grill just 3-4 minutes per side. These will cook very quickly. Remove from grill, and slice in small pieces. Assemble tacos with the toppings you like!

Now maybe my new hubby will figure out how to upload pictures :).