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Tuna Tacos with Grilled Corn and Avacado

Gluten-Free & Dairy-Free for the Frugal and Lazy Cook: Healthy Eating-Eating for LifeAhh... the ocean splashes against the rocky shore of a secluded Mexican beach.  The breeze gently caresses your cheek.  No nagging cell phone rings to Lady Gaga songs, no flashing glares of laptops, no pushy, demanding bosses.  Just you and miles of sand and water.  But alas, I must interrupt your dream.  You may not enjoy the pleasures of a lazy afternoon on the majestic beaches of Mexico, but you can treat your taste buds to a Mexican excursion.

Ingredients:
4 corn tortillas
1/2 avocado, thinly sliced
1/3 cup frozen corn
4 TBS salsa
1 can tuna in water
2 teaspoons paprika
2 teaspoon Mexican oregano
juice of fresh lemon


Directions:
  1. In a small bowl mix together tuna, paprika, oregano, and lemon juice.
  2. Meanwhile, heat the George Foreman grill, or another indoor grill.  A skillet works fine, too.
  3. Place the corn on the grill.  Cook until heated through.
  4. Gently place the avocado slices and grill until the grill marks show on the avocado, about 1 minute.
  5. Heat the tortillas in the microwave.
  6. Evenly stuff the warmed tortillas with tuna, corn, and avocado.
  7. Serve with spinach and top with salsa.
  8. Escape to the Bajas of Mexico.
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1 comment:

Alisa said...

I love your recipes!I'd love to guide Foodista readers to your site. I hope you could add this tuna taco widget at the end of this post so we could add you in our list of food bloggers who blogged about tuna tacos,Thanks!

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