Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 1 Water-packed tuna - (12 1/2 oz) - well drained 1 1/2 teaspoons 7 1/2ml Tabasco pepper sauce 1 teaspoon 5ml Tomato - seeded, chopped (large) 1/2 cup 31g / 1.1oz Chopped onion 1/2 cup 8g / 1/3oz Finely-chopped cilantro 1/4 cup 59ml Sour cream 2 tablespoons 30ml Fresh lime juice 3/4 teaspoon 3.8ml Salt - divided 2 teaspoons 10ml Ripe avocados - halved, pitted (large) 8 Corn tortillas Vegetable cooking spray 2 oz 56g "Queso fresco" Mexican-style cheese - crumbled (or feta cheese)

Instructions Jump to Ingredients ↑

  1. Recipe 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 degrees. Spray tortillas lightly on both sides with vegetable cooking spray. Place in a single layer on a baking sheet. Bake until crisp, approximately 10 to 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. This recipe yields 8 servings.


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