For the chalupas, we pass the corn tortillas through a pan with a little hot oil, turning it over, when they are crispy, we remove them to a dish with absorbent paper to remove the excess fat.
In a bowl we put the cabbage cut in very thin julienne, mix it with lemon juice, salt and pepper to taste, add the cilantro. We reserve In another bowl we arrange the tuna, mix it with the peeled and finely chopped purple onion, the sweet chili in the same way and a few tablespoons of mustard. We reserve
Cover the tortillas with a portion of the cabbage mixture, on top add the mixture of tuna, mustard etc. And finally decorate with avocado and cherry tomato
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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