Tuna Taco Salad Recipe

Summary

Cooking Time10 MinHealth IndexHealthy
CourseMethod
Main Ingredient

Ingredients

 Plain yogurt/Dairy sour cream1⁄2 Cup (8 tbs)
 Mayonnaise/Salad dressing1⁄4 Cup (4 tbs)
 Sliced green onion2 Tablespoon
 Chili powder2 Teaspoon
 Lemon juice2 Teaspoon
 Cooked tuna/Chilled cooked cusk / pollack / salmon / sea bass / sea trout1 Pound, chilled
 Torn iceberg lettuce10 Cup (160 tbs)
 Tomato1 Medium, seeded and chopped
 Avocado1 , halved, seeded, peeled, and cut up
 Sliced ripe olives1⁄4 Cup (4 tbs)
 Tortilla bowls2
 Shredded cheddar cheese1 Ounce (1/4 Cup)

Directions

For dressing, stir together yogurt or sour cream, mayonnaise or salad dressing, onion, chili powder, lemon juice, and 1/4 teaspoon salt.
If necessary, stir in 2 to 3 tablespoons milk to make of desired consistency.
Cover and chill while preparing salad.
For salad, break or cut fish into large chunks.
In a large mixing bowl combine the lettuce, tomato, avocado, and olives.
Pour dressing over mixture.
Toss lightly to coat.
Add fish, then toss lightly again.
To serve, spoon lettuce mixture onto large salad plates or into Tortilla Bowls, if desired.
Sprinkle with cheese.
Tortilla Bowls: Cut eight 10-inch circles from heavy foil.
In a large skillet heat four 10-inchflour tortillas, one at a time, over low heat about 1 minute or just till pliable.
Place each tortilla on 2 foil circles.
Bring foil up, shaping foil and tortillas together into ruffled bowls.
Place bowls with foil onto an un-greased baking sheet.
Bake in a 350° oven about 10 minutes or till crisp.
Transfer bowls to a wire rack to cool.
Remove foil before using.
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