Chile-Crusted Tuna Tacos

• 1 cup fresh orange juiceorange-juice
• 1 tablespoon minced canned chipotles in adobo (including sauce)
• 1 tablespoon distilled white vinegardistilled-white-vinegar
• 1 1/2 teaspoons ground coriandercoriander
• 1 1/2 teaspoons ground cumincumin
• 1 1/2 teaspoons chili powderchili-powder
• 1 1/2 teaspoons cracked black pepperpepper
• 1 1/2 teaspoons kosher saltsalt
• 3/4 lb (1 1/2-inch-thick) sushi-grade tuna steak
• 2 tablespoons olive oilolive-oil
• 4 (9- to 10-inch) flour tortillasflour-tortillas
• 1 cup matchstick (1/8-inch-thick) pieces of jicama (from 1 small jicama, peeled)jicama
• 1/4 cup coarsely chopped fresh cilantrocilantro
• 2 tablespoons fresh lime juicelime-juice
• 1 firm-ripe California avocadoavocado
• 1 cup loosely packed arugula, coarse stems discardedarugula

1. 01Bring orange juice, chipotles, and vinegar to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, 15 to 20 minutes. Remove from heat and cool.
2. 02While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
3. 03While grill heats, stir together coriander, cumin, chili powder, black pepper, and kosher salt in a shallow bowl. Brush tuna on all sides with 1 tablespoon oil (total), then coat all sides evenly with spice mixture.
4. 04Grill tuna on lightly oiled rack, uncovered, turning to brown all sides, until browned on outside but still rare in center, 8 to 10 minutes total. Let tuna stand 10 minutes.
5. 05While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil.
6. 06Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Halve, pit, and peel avocado, then cut into 1/2-inch-thick slices.

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