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El Restaurante Mexicano
Winter 2002
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STREET FOODS OF MEXICO Tuna Tacos Makes 6 servings | |||
| 2 | T. garlic, chopped | ||
| 1 | T. oil | ||
| 1 | lb. chopped Phillips tuna | ||
| 1 | packet taco seasoning mix | ||
| 1/2 | c. diced chiles | ||
| 3 | c. salsa | ||
| 1/4 | c. red onion, chopped and diced small | ||
| 1 | c. tomatoes, diced small | ||
| 1/4 | c. cilantro, minced | ||
| 1 | c. Monterey Jack cheese, shredded | ||
| 6 | corn tortillas | ||
| 1 | c. lettuce, shredded | ||
| 1 | c. cheddar cheese, shredded | ||
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Recipe and photo courtesy of Phillips Foods, Inc.
In medium bowl, combine chopped onion, tomato, cilantro, and Monterey Jack cheese.
Place tortillas in oven until warm; remove.
Divide lettuce among warmed tortillas, add tomato and onion mixture, top with chopped tuna mix.
Divide cheddar cheese and top each tortilla with it. Serve immediately.
