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Tuna Tostadas

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, E, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Water-packed tuna - (12 1/2 oz) - well drained

  2. 1 1/2 teaspoons 7 1/2ml Tabasco pepper sauce

  3. 1 teaspoon 5ml Tomato - seeded, chopped (large)

  4. 1/2 cup 31g / 1.1oz Chopped onion

  5. 1/2 cup 8g / 1/3oz Finely-chopped cilantro

  6. 1/4 cup 59ml Sour cream

  7. 2 tablespoons 30ml Fresh lime juice

  8. 3/4 teaspoon 3.8ml Salt - divided

  9. 2 teaspoons 10ml Ripe avocados - halved, pitted (large)

  10. 8 Corn tortillas

  11. Vegetable cooking spray

  12. 2 oz 56g "Queso fresco" Mexican-style cheese - crumbled

  13. (or feta cheese)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Preheat oven to 350 degrees.

  4. 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.

  5. 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.

  6. This recipe yields 8 servings.

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