Mexican cuisine, including the famous tacos, gets a new twist with a seafood flavor in our rendition.
Ingredients
- Avocado, 1 pc.
- Fresh basil, 5 g
- Red onion, 1 pc.
- Black pepper, a pinch
- Red tomato, 250 g
- Olive oil, 1 tbsp
- Ground hot paprika, a pinch
- Romaine lettuce, 150 g
- Salt, a pinch
- Sour cream (18%), 300 g
- Tuna in its own sauce, 390 g
- Taco shells, 135 g
- Garlic clove, 1 pc.
Preparation
Step 1: Prepare the Tuna and Tomato Salad Drain the tuna and coarsely mash it with a fork. Peel and chop the onion. Clean the tomatoes and dice them. Tear the basil leaves into pieces. Peel and pit the avocado, then chop the flesh into pieces. Mix everything with olive oil and season with salt and pepper.
Step 2: Combine Garlic with Sour Cream Peel and press the garlic through a garlic press, then mix it with sour cream. Season with paprika and salt. Clean the Romaine lettuce and cut it into very thin strips.
Step 3: Fill the Taco Shells Bake the taco shells in a preheated oven according to the instructions on the package. Fill each shell with a few strips of lettuce and a portion of the tuna and tomato salad. Add a dollop of sour cream on each taco and serve.
