Tuna Tacos Tacos de At�n 1 61/2 - once can of tuna 1 cup choped unpeeled ripe tomatoes 1/4 cup chopped green onions (much of the green added please) 1/4 cup chopped fresh cilantro leaves 1 tablespoon chopped seeded fresh jalape�o 1 teaspoon freshly-squeezed lime juice Salt and Pepper Pico de gallo sauce (see our recipe) 8 Taco shells Shredded lettuce 1 cup of Jack Cheese 2 spoons of Pamesan cheese mix with the Jack Cheese Shred drained canned tuna. Add tomatoes, green onions, cilantro, chopped jalape�os chiles, lime juice and salt and pepper. Mix well and place in a covered bowl in the refrigerator to chill. Make the Pico de Gallo sauce. Chill. Get taco shells ready Fill taco shells with grated cheese mixture. Pass the sauce. This is a salad taco, so do not serve beans with it. However. Guacamole is in order, and a Warm Zuccini Salad. Very special thanks to Aida Gabilondo, writer of the book Mexican Family Cooking. |