Crunchy Tuna Tacos
Ingredients for Crunchy tuna tacos:
1 Can of Tuna in water or oil
1 can of vegetable salad
6 Wheat flour tortillas
2 tablespoons of mayonnaise
1/4 cup of olive oil
1/2 bar of butter
2 jalapeno peppers, optional
Salt and pepper as per your choice
Ingredients for Mexican Sauce:
2 Serrano’s Chilies
1/4 cup of white vinegar
Salt and pepper as per your choice.
In a bowl combine tuna, vegetables, cut jalapeno peppers into small squares and seedless, two large tablespoons of low-calorie mayonnaise or the traditional salt and pepper.
Place in the center of the flour tortillas, two tablespoons of this salad and fold the tortilla on one side and its banks with the other side is closed forming a rectangle.
These crunchy tuna tacos are fried in a pan medium heat, with a little olive oil and butter, let them brown and turn over.
The tuna tacos are removed from the pan and placed on an absorbent paper to remove excess of oil; the crunchy tuna tacos are not greasy because they do not absorb much oil.
To accompany them it can be with the dip of your preference or with this delicious Mexican sauce, which combines the flavors very well.
For its elaboration only the tomatoes, the onion and the serrano chili are cut in small squares, a little white vinegar, salt and pepper is added.
Already prepared can be frozen for a month and when you want it can be heated for consumption in the microwave, in a frying pan or an option that I find very practical is to heat them in the toaster.
These tacos are ideal as a snack. They are easy and economical.