| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 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.
|
|
Anmerkungen zum Rezept:
keine |
