Ingredients

The following ingredients have 8 Servings
  • 8 Corn tortillas
  • 2 5- ounce cans Bumble Bee® Solid White Albacore in water
  • 3 limes (divided use)
  • 6 ounces red cabbage
  • 1/4 cup red onion
  • 1/4 cup crumbled Cojita cheese
  • 1/4 cup + 2 tablespoons chopped (divided use, fresh cilantro)
  • 1/4 cup roasted (shelled pumpkin seeds)
  • Salsa verde to taste
  • Smoked paprika for garnish
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Water to thin out the mixture

Instruction

  • Drain the Bumble Bee® Solid White Albacore and place in a bowl.
  • Cut one of the limes in half and squeeze both halves over the tuna. Set the other 2 limes aside.
  • Add 2 tablespoons of the chopped, fresh cilantro and stir gently to mix.
  • Set aside.
  • Cut the cabbage into thin shreds with a sharp knife.
  • Separate the shreds.
  • Chop the onion.
  • Set the cabbage and onion aside.
  • Warm the tortillas wrapped in a damp paper towel in the microwave for about 1 minute.
  • Place two hot tortillas on a plate, keeping the rest of the tortillas covered so they stay warm.
  • Spoon a tablespoon of cream on each tortilla and spread gently to cover the bottom.
  • Add some of the cabbage, then some of the onions.
  • Place some of the tuna mixture on the top.
  • Sprinkle with some of the Cojita cheese, cilantro, and pumpkin seeds.
  • Drizzle salsa verde over all and add a few pumpkin seeds.
  • Dust lightly with the smoked paprika.
  • Repeat with remaining tortillas.