Tuna tortitas with avocado salsa

These little crispy tuna tortitas are a great snack. Healthier than traditionally deep fried tortitas as they’re baked in the oven, although you could also use an airy fryer. I like serve them with a tangy avocado and chilli salsa..

Serving Size
1 People

Ingredients

  • Can of tuna in water (100g drained weight)
  • 250g potato, peeled and cut into small cubes
  • 50g corn, fresh or frozen
  • 1 spring onion, finely sliced
  • 70g cucumber, diced small
  • 1 tbsp coriander, chopped
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • Chilli flakes, optional
  • Spray oil

Avocado salsa

  • 40g avocado
  • 1/2 small clove garlic
  • 1 tbsp water
  • 1 tbsp coriander
  • Lime juice to taste
  • Chilli to taste, optional

Instructions

  1. Boil potatoes in salted water for 15-20 minutes until cooked
  2. Drain potatoes and mash them
  3. Add the tuna, corn, spring onion, coriander, onion & garlic powder, chilli, mix well and season to taste with salt & pepper
  4. Wet hands with water and divide the mix between 5 tortitas and press them with your hands to form the shape
  5. Line a baking tray with baking paper, place the tortitas on the tray, spray lightly with oil and bake at 450 farenheit (220 celsius) for 15-20 minutes until crispy
  6. Meanwhile, blend the ingredients together for the salsa. If it’s too thick, add a little extra water until you have the desired consistency and season to taste
  7. Serve the tortitas with the cucumber, salsa and a couple of lime wedges

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About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

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