Yield: 8 Servings
|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|
|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