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1 Dose | Water-packed tuna; well drained (12 oz) |
1 1/2 Teelöffel | tabasco pepper sauce |
1 gross | Tomato seeded, chopped |
1/2 Tasse | onion chopped |
1/2 Tasse | cilantro finely chopped |
1/4 Tasse | sour cream |
2 Esslöffel | lime juice fresh |
3/4 Teelöffel | Salt; divided, or to taste |
2 gross | Ripe avocados; halved and pitted |
8 | Corn tortillas* |
| Vegetable cooking spray |
2 x ca. 30 g | "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 1/4 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 1/2 teaspoon Tabasco sauce, mixing well to blend. Set aside.
Preheat oven to 350°F. 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 1/3 cup tuna mixture over avocado. Top each tortilla with crumbled cheese.
*Store bought tostada shells may be substituted.
sandwich spread.
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