Yellowfin Tacos

INGREDIENTS

Yellowfin Tuna Steaks (at least 1 lb of fish)

1 8 ounce package

Shredded Red Cabbage

1/2

of 1 medium-sized Jicama, ¼ in julienne

1 20 ounce can

of Pineapple Chunks (in Juice; reserve 1 tbsp of juice, then drain leftover)

Flour Tortillas, small/Fajita size

1/4 cup

Freshly Squeezed Lime Juice

1/4 cup

Freshly Squeezed Orange Juice

2 tbsp

Extra Virgin Olive Oil

1 tsp

Grated Lime Zest

1 tsp

Grated Orange Zest

1 tbsp

Minced Garlic

1 tsp

Kosher Salt

1/2 tsp

Coarse Ground Pepper

1 tbsp

Grated Ginger

1 1/2 tsp

Honey

1 tbsp

Rice Vinegar

1 tbsp

Pineapple Juice (use liquid from Pineapple Chunks)

2 tbsp

Extra Virgin Olive Oil

1/2 tsp

Kosher Salt

1/4 tsp

Coarse Ground Pepper

1 cup

Cilantro

1 cup

Sour Cream (8 oz. container)