1 can of tuna with corn La Sirena

  • 4 servings
  • 30 minutes
  • International
Ingredients
  • 3 tablespoons olive oil
  • 2 medium red onions, thinly sliced
  • Salt
  • 1 teaspoon chipotle powder or hot paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • 1 ripe mango—peeled, pitted and cut into 1/4-inch dice
  • 1 medium cucumber—peeled, seeded and cut into 1/4-inch dice
  • 1 serrano or jalapeño chili, seeded and very finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped cilantro
  • 1 can of tuna with corn La Sirena
  • Romaine lettuce
Instructions

1

Light a grill or preheat a grill pan. In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, season with salt and cook over moderately high heat until softened and browned, about 8 minutes. Add the chipotle powder and cook for 30 seconds. Add the oregano and the vinegar and cook for 1 minute. Transfer to a plate.

2

Meanwhile, in a bowl, combine the mango, cucumber, serrano, lime juice and cilantro and season the salsa with salt.

2

Grill the tortillas until hot and soft, about 10 seconds. Stack the tortillas and wrap them in foil to keep warm. Thinly slice the tuna and transfer to a platter. Serve with the onions, salsa, and tortillas. Let everyone make their own tacos.