Since taco refers more to a way of serving something (wrapped in a warm tortilla) than to specific ingredients, tacos can be made from almost any type of food—meat, beans, vegetables, or (as in this case) canned tuna fish.
Ingreadient
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons cream
- 1 teaspoon fresh lemon juice (or lime juice)
- 1/4 cup chopped onion
- 1/4 cup cilantro, chopped
- 1 teaspoon vegetable oil
- 1 (8-ounce) can tuna, well-drained
- 4 hard or soft corn tortillas
Direction
- Gather the ingredients.
- Whisk together the mayonnaise, sour cream, cream, and lemon or lime juice.
- In a separate bowl, stir together the onions and cilantro. Set this garnish and the cream sauce aside for the moment.
- Heat oil in a small pan and sauté the tuna, stirring often, until the tuna is heated through and very slightly browned. Take the pan off the heat.
- If using soft tortillas, heat a griddle over high heat and place them on it. Heat the tortillas, turning once or twice in the process, until they are very hot. For hard taco shells, place them on a baking sheet and heat until crispy.
- Place 1/4 of the tuna mixture onto each tortilla, then top each with some of the onion-cilantro mix, and a drizzle of cream sauce.
- Serve tacos immediately. Offer Mexican table sauce, bottled hot sauce, or other condiments of your choice.
