Description
This is a tuna taco recipe I created 25 years ago. It is easy, quick, and very tasty. When served with crackers it makes a really good light snack or appetizer. I find that once you start eating them you really can’t stop. I like to serve this with a chicken rice. To lighten the recipe, you can eat with crackers.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons butter (Optional)
- 2 small tomatoes, diced
- 1 small onion, diced
- ½ teaspoon crushed garlic
- 2 (5 ounce) cans tuna, drained
- ½ teaspoon salt
- ½ teaspoon ground cumin
- 2 eggs
- 2 tablespoons finely chopped fresh cilantro
- 8 (6 inch) corn tortillas, warmed
- 1 large avocado, thinly sliced
- 2 limes, cut into eighths
- 1 dash hot sauce, or to taste
Instructions
- Heat oil and butter in a large pan over medium-high heat. Add tomatoes
- onion
- and garlic. Saute until tomatoes release all their juices
- about 3 minutes. Add tuna
- salt
- and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set
- 3 to 5 minutes.
- Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado
- lime juice
- and hot sauce.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8