Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Water-packed tuna; well drained (12 oz) |
| 1½ teaspoon | TABASCO pepper sauce |
| 1 large | Tomato; seeded and chopped |
| ½ cup | Chopped onion |
| ½ cup | Finely chopped cilantro |
| ¼ cup | Sour cream |
| 2 tablespoons | Fresh lime juice |
| ¾ teaspoon | Salt; divided, or to taste |
| 2 larges | Ripe avocados; halved and pitted |
| 8 | Corn tortillas* |
| Vegetable cooking spray | |
| 2 ounces | "queso fresco" Mexican-style cheese; crumbled (or feta) |
In mixing bowl, combine tuna and 1 teaspoon TABASCO pepper sauce; mix well.
Add tomato, onion, cilantro, sour cream, lime juice and ¼ 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 ½ teaspoon TABASCO sauce, mixing well to blend. Set aside.
Preheat oven to 350øF. 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 ⅓ 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@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 9, 1998