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Ingredients
US|METRIC
4 SERVINGS
- 1 cup fresh orange juice
- 1 Tbsp. chipotles in adobo (minced canned, including sauce)
- 1 Tbsp. distilled white vinegar
- 1 1/2 tsp. ground coriander
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. chili powder
- 1 1/2 tsp. cracked black pepper
- 1 1/2 tsp. kosher salt
- 3/4 lb. tuna steak (1 1/2-inch-thick sushi-grade)
- 2 Tbsp. olive oil
- 4 flour tortillas (9- to 10-inch)
- 1 cup jicama (matchstick, 1/8-inch-thick pieces of, from 1 small jicama, peeled, I subbed shredded cabbage)
- 1/4 cup chopped fresh cilantro (coarsely, omitted – Brandon will not eat cilantro!!!)
- 2 Tbsp. fresh lime juice
- 1 California avocado (firm-ripe)
- 1 cup arugula (loosely packed, coarse stems discarded)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium2010mg84% |
| Potassium700mg20% |
| Protein25g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A50% |
| Vitamin C80% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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