Well the jicama tacos were tasty, but cutting the jicama thin enough was tough. They ended up being jicama tostadas for the most part. Afterwards, I cut down the jicama so it would fit in my mandoline and was able to get some thin enough to fold (1.5mm cutting board) so mini-tacos would probably be the best unless there is a mandoline with a larger cutter. Maybe a meat slicer would work?
I seared the ahi in sesame seed oil after pressing white and black sesame seeds into the flesh with a bit of salt. We used fresh cilantro, cabbage, pico de gallo and a squeeze of lime. Very light & fresh tasting!
I think this would be excellent with raw ahi too, or poisson cru. Next time I might make a mango-jicama salsa instead of the pico, or try going with some asian sauces. A little may0 might be interesting, maybe wasabi mayo to kick it up.