Quick-n-Dirty Tuna Tacos
This isn't even remotely authentic, and it doesn't really pull together the usual flavors one expects when one thinks "taco", but it was easy, it was quick, it was light and fresh tasting, and it didn't heat up the house - all tremendously important qualities as we head into summer!
Quick-n-Dirty Tuna Tacos
Makes six to eight tacos.
•1 can tuna (7 oz. if you can find it, but even the 5.5 oz. size commonly produced these days is good enough)
•1/2 pound coleslaw mix
•about 1/4 cup salad dressing (I used a vinaigrette predominantly flavored with lime juice and mustard)
•taco shells (or soft tortillas, or lettuce leaves)
•Optional: hot sauce (I used chipotle flavor Tabasco)
Drain and flake tuna, and add to coleslaw mix in a medium mixing bowl. Pour salad dressing over and mix thoroughly. Spoon into taco shells, and add Tabasco to taste. Enjoy!
And of course if you actually have any or all of the usual assortment of taco condiments handy (diced tomatoes, shredded cheese, crema/sour cream, avocado, pickled jalapeños, cebollitas, etc.), by all means use them!
But because this didn't hit all the right flavor notes for me, even if it did turn my salad into a full meal and get me all excited about the idea, I intend that there shall be additional experimentation tomorrow.
Right now I'm thinking of replacing the salad dressing with a can of Mexican Style Lime & Cilantro RoTel plus a little salsa verde, and maybe a spoonful of real diced chipotle too, to add the bite that made me resort to the Tabasco today.
The other strong option would be designing a salad dressing that hits more of the right notes to keep on hand. That would actually be more versatile in the long run, I think.
EDIT 2015-05-23
Today's ingredients:
•1 10-oz. can Mexican Style Lime & Cilantro RoTel
•1/2 Tbsp. lime juice
•1/4 cup salsa verde (I used Herdez brand)
•3/4 tsp. freshly-ground cumin (because I loathe pre-ground and won't buy it)
•3/4 tsp. diced chipotle (I used La Costeña brand; I found a jar that was already diced)
•1/2 pound coleslaw mix
•1 can tuna
Mix all together and serve as decribed above.
All amounts are approximate; I didn't use any actual measuring spoons. I rinsed the stubborn cilantro bits out of the bottom of the RoTel can with the lime juice. It was a tasty addition, but it helped make the stuff drippier than it really needed to be.
I'll either use less chipotle next time, or check in advance whether I actually have any sour cream in the house; it came out with more bite than I wanted today. It would have helped if I had remembered to put some shredded cheese into the tacos this time, but I forgot again... Avocado could have helped with that too, if I'd had any.
Still, it was tasty and I liked it, and I will absolutely be doing this again a lot this summer.
Crossposted from http://montuos.dreamwidth.org/939323.html ;
comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.
Quick-n-Dirty Tuna Tacos
Makes six to eight tacos.
•1 can tuna (7 oz. if you can find it, but even the 5.5 oz. size commonly produced these days is good enough)
•1/2 pound coleslaw mix
•about 1/4 cup salad dressing (I used a vinaigrette predominantly flavored with lime juice and mustard)
•taco shells (or soft tortillas, or lettuce leaves)
•Optional: hot sauce (I used chipotle flavor Tabasco)
Drain and flake tuna, and add to coleslaw mix in a medium mixing bowl. Pour salad dressing over and mix thoroughly. Spoon into taco shells, and add Tabasco to taste. Enjoy!
And of course if you actually have any or all of the usual assortment of taco condiments handy (diced tomatoes, shredded cheese, crema/sour cream, avocado, pickled jalapeños, cebollitas, etc.), by all means use them!
But because this didn't hit all the right flavor notes for me, even if it did turn my salad into a full meal and get me all excited about the idea, I intend that there shall be additional experimentation tomorrow.
Right now I'm thinking of replacing the salad dressing with a can of Mexican Style Lime & Cilantro RoTel plus a little salsa verde, and maybe a spoonful of real diced chipotle too, to add the bite that made me resort to the Tabasco today.
The other strong option would be designing a salad dressing that hits more of the right notes to keep on hand. That would actually be more versatile in the long run, I think.
EDIT 2015-05-23
Today's ingredients:
•1 10-oz. can Mexican Style Lime & Cilantro RoTel
•1/2 Tbsp. lime juice
•1/4 cup salsa verde (I used Herdez brand)
•3/4 tsp. freshly-ground cumin (because I loathe pre-ground and won't buy it)
•3/4 tsp. diced chipotle (I used La Costeña brand; I found a jar that was already diced)
•1/2 pound coleslaw mix
•1 can tuna
Mix all together and serve as decribed above.
All amounts are approximate; I didn't use any actual measuring spoons. I rinsed the stubborn cilantro bits out of the bottom of the RoTel can with the lime juice. It was a tasty addition, but it helped make the stuff drippier than it really needed to be.
I'll either use less chipotle next time, or check in advance whether I actually have any sour cream in the house; it came out with more bite than I wanted today. It would have helped if I had remembered to put some shredded cheese into the tacos this time, but I forgot again... Avocado could have helped with that too, if I'd had any.
Still, it was tasty and I liked it, and I will absolutely be doing this again a lot this summer.
Crossposted from http://montuos.dreamwidth.org/939323.html ;
comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.