Y is for: Yellowfin Tacos and Yam Chips {guest post}

Step 1

Marinate Fish: In a small bowl, whisk together the ingredients for the Fish Marinade, and set aside. Cut the Tuna Steaks into 1 ½ in-wide strips, and place into shallow Pyrex. Evenly pour the marinade over the fish, and allow to soak for 30 minutes.Marinate Slaw: In a separate medium-sized bowl, whisk together the ingredients for the Slaw Marinade. Add the Shredded Red Cabbage, julienned Jicama, and Pineapple Chunks to the bowl. Mix well, cover, and refrigerate until ready to use.Prepare Cilantro Cream: In a food processor, combine the Sour Cream and Cilantro leaves. Puree until the cilantro is evenly blended into the sour cream, and the sauce is a pale green color. Pour the sauce into a squeeze bottle, and refrigerate until ready to use.Grill Fish/Tortillas: Place the fish over a medium-high flame, and grill for 1-1 ½ minutes per side (depending on the thickness of your tuna steaks). While the fish is grilling, warm the Flour Tortillas by placing them on the grill.Serve & Enjoy! Assemble your tacos individually OR serve a platter of grilled fish, the bowl of slaw, tortillas, and the sauce for your very own taco bar! Garnish the tacos with fresh cilantro and/or lime wedges.

Step 2

Use a vegetable peeler or mandoline to make thin, round slices of Sweet Potato.In a large pot, heat Vegetable Oil to 375 degrees F.Fry the slices of sweet potato in batches. Do not overcrowd the oil. Each batch takes 1-2 minutes. Remove when chips are slightly browned and crispy.Drain the chips on a paper towel-lined platter, and season with salt & pepper while still hot. Serve & enjoy!