Jicama Tuna Tacos With Guacamole And Charred Pico De Gallo Recipe

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Emeril Lagasse on Food Network


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4 (6-ounce) fresh yellowfin tuna steaks (about 3/4 to 1-inch thick)

1 recipe Guacamole, recipe follows

2 tablespoons olive oil, divided

1 recipe Charred Pico de Gallo, recipe follows

1 1/2 teaspoons ground cumin

Fresh cilantro sprigs, for garnish

1 tablespoon kosher salt

1 teaspoon coarsely ground black pepper

1 tablespoon ground coriander

1 medium-sized jicama, peeled and thinly sliced (*See instructions below.)

1 teaspoon chili powder

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