Tacos with Tuna and Avocado Salad
Tacos with tuna and avocado salad is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g waxy potatoes
- Salt
- 1 handful coriander leaves
- 1 small red chili pepper
- 4 tbsp white balsamic vinegar
- 50 ml olive oil
- pepper (ground)
- 3 cans tuna (natural, 135 g each)
- 0.5 red bell pepper
- 50 g salad mix
- 8 fried tortilla taco shells
- 2 Avocados
- 100 g Sour cream
Instructions
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1.
Peel the potatoes and cut into small cubes. Boil in salted water for about 10 minutes, then drain in a sieve. Meanwhile wash coriander, shake dry and finely chop leaves. Wash chili, deseed and mince. Mix potatoes, coriander and chili with vinegar and olive oil, season with salt and pepper, and let rest for about 20 minutes.
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2.
Drain tuna in a sieve and flake with a fork. Clean bell pepper, wash and dice finely. Combine tuna with pepper cubes, season with salt and pepper.
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3.
Wash and dry salad mix. Fill taco shells with the salad, then distribute tuna on top of the salad. Halve avocados, remove pits and cube flesh. Gently fold into the potato salad.
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4.
Serve the potato salad in small bowls and crown each taco with a dollop of sour cream immediately.
