2 (six-inch) corn tortillas
Vegetable oil for frying
6 ounces fresh tuna
2 tablespoons finely minced green onions, white part only
¼ teaspoon hot sauce, or to taste
Salt to taste
½ avocado, peeled
1 tablespoon minced fresh cilantro
1 tablespoon fresh lime juice
2 ounces Cabot Sharp Lite50 Cheddar, grated (about ½ cup)
PREHEAT broiler. With 1 ½-inch biscuit cutter, cut out 12 rounds from tortillas.
HEAT about half of oil in a skillet to 375°F, or until small cube of bread browns quickly. Add tortilla rounds and cook until crisp; transfer to paper towel to drain.
MINCE tuna into ⅛-inch pieces; transfer to bowl and combine with green onions, hot sauce and salt.
MINCE avocado like tuna and combine in another bowl with cilantro, lime juice and salt.
ARRANGE tortilla crisps on baking sheet and top each with large pinch cheese. Place under broiler just until melted. Mound tuna mixture on crisps and top with avocado mixture.
Another delicious recipe thank you.