Name: Tuna Chalupas
Prep time: 35 min
Cook time: 5 min
Yield: 4
Cuisine: Mexicana
Ingredients: 8 corn tortillas; 2 cans canned tuna, olive oil; 1 tablespoon Dijon mustard; 1 red onion; 1 bell pepper; 1 cabbage; 10 cherry tomatoes; 2 avocados; 1/2 bunches fresh cilantro, chopped; 2 lime juice; vegetable oil, Oleic; 1 pinch salt

Preparation

30 mins

5 mins

Low

For the chalupas, we pass the corn tortillas through a skillet with a little very hot Oleic oil, flipping them; when they are crispy, we remove them to a plate with paper towels to absorb the excess fat. In a bowl, we place the cabbage cut into very fine julienne, mix it with lemon juice, salt, and pepper to taste, and add the cilantro. We set aside. In another bowl, we arrange the tuna, mix it with the peeled and finely chopped red onion, the sweet pepper in the same way, and a few tablespoons of mustard. We set aside.