Enjoy these golden tacos with a spectacular pibil-style tuna filling, on a sauce of roasted tomatoes, accompanied by a spicy xnipec sauce; you simply won't be able to resist.
1 clove garlic, grilled on the comal, for the sauce
1/4 onions, grilled on the comal, for the sauce
2 allspice berries, grilled on the comal, for the sauce
1 tablespoon cumin, whole, toasted on the comal, for the sauce
1 tablespoon oregano, for the sauce
1 cup orange juice, seedless, for the sauce
salt, for the sauce
2 tablespoons vegetable oil, for the sauce
1/2 red onions, in strips, for the xnipec
2 Habanero chiles, seedless, in strips, for the xnipec
1/4 cups lime juice, seedless, for the xnipec
1/2 cups orange juice, seedless, for the xnipec
1 teaspoon oregano, for the xnipec
salt, for the xnipec
pepper, for the xnipec
avocado, sliced, for garnish
Preparation
30 mins
20 mins
Low
Place a warm corn tortilla on a board and add the Herdez® pibil tuna, roll it into a taco shape. Make several and set aside. Remember that the tortilla should be hot to manipulate it.
In a skillet over medium heat, heat the vegetable oil, fry the tacos for 10 minutes or until golden brown. Place on absorbent paper to remove excess oil and set aside.
For the roasted sauce, blend the roasted tomatoes with the roasted garlic, roasted onion, roasted allspice, toasted whole cumin, oregano, and orange juice; season with salt.
In a small pot over medium heat, heat the oil and cook the sauce you just blended for 10 minutes. Set aside.
For the xnipec sauce, in a bowl, mix the red onion with habanero peppers, add lime juice and orange juice, season with oregano, salt, and pepper, and let marinate for 1 hour. Set aside.
Serve some roasted tomato sauce on a flat plate, place the tacos, add slices of avocado, the xnipec sauce, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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