| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
Mexican |
Tabasco |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
Water-packed tuna; well drained (12 oz) |
| 1 1/2 |
ts |
TABASCO pepper sauce |
| 1 |
lg |
Tomato; seeded and chopped |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Finely chopped cilantro |
| 1/4 |
c |
Sour cream |
| 2 |
tb |
Fresh lime juice |
| 3/4 |
ts |
Salt; divided, or to taste |
| 2 |
lg |
Ripe avocados; halved and pitted |
| 8 |
|
Corn tortillas* |
|
|
Vegetable cooking spray |
| 2 |
oz |
"queso fresco" Mexican-style cheese; crumbled (or feta) |
INSTRUCTIONS
In mixing bowl, combine tuna and 1 teaspoon TABASCO pepper sauce; mix well.
Add tomato, onion, cilantro, sour cream, lime juice and 1/4 teaspoon salt.
Toss well to blend. Cover and chill.
With a spoon, scoop the avocados into a medium bowl and mash them with a
fork; add remaining salt or to taste. Add remaining 1/2 teaspoon TABASCO
sauce, mixing well to blend. Set aside.
Preheat oven to 350°F. Spray tortillas lightly on both sides with vegetable
cooking spray. Place in a single layer on a baking sheet. Bake until crisp,
approximately 10-12 minutes. Cool. To assemble, spread one rounded
tablespoon of avocado mixture on each baked tortilla. Distribute 1/3 cup
tuna mixture over avocado. Top each tortilla with crumbled cheese.
Makes 8 servings.
*Store bought tostada shells may be substituted.
Note: Tuna mixture makes a delicious sandwich using avocado mixture as
sandwich spread.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 9, 1998
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