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..
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
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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