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:
- In a small bowl mix together tuna, paprika, oregano, and lemon juice.
- Meanwhile, heat the George Foreman grill, or another indoor grill. A skillet works fine, too.
- Place the corn on the grill. Cook until heated through.
- Gently place the avocado slices and grill until the grill marks show on the avocado, about 1 minute.
- Heat the tortillas in the microwave.
- Evenly stuff the warmed tortillas with tuna, corn, and avocado.
- Serve with spinach and top with salsa.
- Escape to the Bajas of Mexico.
Link: http://www.examiner.com/glutenfree-food-in-scottsdale/heather-demeritte
1 comment:
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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