I leave out the salsa and lettuce and substitute fresh diced chilis for the canned ones. I've been making this at least every few weeks this summer. Have made several times and serve as an Appy with Tostito Scoops I serve it with guacamole and Greek yogurt and hard corn tortillas. I make it at least once a week in the summer. Thanks to whoever posted this originally!ĭelicious! I used sushi grade tuna and made this as a dip with tortilla chips so did not use the avocado, lettuce or salsa. I received a lot of compliments for the dish, my favorite kind of recipe is one like this were you can make a few changes but overall the basis is there for a fabulous result. Like most of the reviewers here I made a few changes to the recipe (I couldn't afford the sushi grade tuna so I used frozen scallops and pre cooked prawns instead & I left out the lettuce and added two cobs of corn instead) But regardless this was a huge hit. Have found it will keep refrigerated for up to three days, if we do not eat it all at once. Love love love this recipe in the heat of the summer! I've made it with mahi mahi or snapper I omit the cilantro because I'm not a fan sometimes omit the avocado if they're not on hand or the exact firmness sometimes use soft corn tortillas and haven't added the jarred salsa or sour cream.
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