- 1 can (12 ½ oz.) water packed tuna (drained)
- 2 tbsp Happy Hal’s
- 1 large tomato, seeded and chopped
- ½ cup chopped onion
- ½ cup finely chopped cilantro
- ¼ cup sour cream
- 2 tbsp. fresh lime juice
- salt, to taste
- 2 large ripe avocados, halved and pitted
- 8 corn tortillas
- 2-4 oz. Mexican-style cheese, crumbled
In bowl, combine tuna and ½ HH, mix well. Add next 6 ingredients. Toss well to blend. Cover and chill.
With spoon, scoop avocados into a medium bowl and mash them with fork, add salt to taste. Add remaining HH, mixing well. Set aside.
Preheat oven to 350°. Spray tortillas lightly on both sides with cooking spray.. Place in single layer on baking sheet. Bake until crisp (10 mins). Cool.
To assemble, spread one tbsp of avocado mixture on each baked tortilla. Distribute 1/3 cup tuna mixture over avocado.
Top each tortilla with crumbled cheese.
Serves 8
