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🍽️ Mexiana Tacos with Tuna Salad

580 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 0.5 tsp salt
• 2 tbsp soft ghee
• flour (for the work surface)
• 1 small green pointed pepper
• 4 tomatoes
• 2 avocados
• 1 lime (juice)
• 1 handful cilantro
• 1.5 cans tuna (in its own juice; approx. 200 g)
• salt
• pepper (from the mill)
• 1 drop Tabasco

Instructions

1. 1. Mix flour and salt in a bowl.
2. 2. Add ghee and about 5 tablespoons of water.
3. 3. Knead everything into a smooth and firm dough.
4. 4. If the dough seems too dry, add a little more water.
5. 5. Wrap the dough in cling film.
6. 6. Let the dough rest for about 1 hour.
7. 7. Wash the bell pepper thoroughly under running water.
8. 8. Halve the bell pepper and remove the white membranes and seeds.
9. 9. Cut the bell pepper flesh into thin strips.
10. 10. Wash the tomatoes.
11. 11. Quarter the tomatoes and remove the stem end.
12. 12. Remove the seeds from the tomatoes.
13. 13. Cut the tomato flesh into wedges.
14. 14. Halve the avocados and remove the pits.
15. 15. Peel the skin off the avocados.
16. 16. Cut the avocado flesh into cubes of about 1 cm.
17. 17. Drizzle the avocado cubes quickly with lime juice.
18. 18. Rinse the cilantro leaves.
19. 19. Shake the cilantro leaves dry.
20. 20. Chop the cilantro leaves roughly.
21. 21. Mix the bell pepper strips, tomato wedges, avocado cubes, and cilantro loosely.
22. 22. Drain the tuna.
23. 23. Divide the dough into 8 equal portions.
24. 24. Dust a work surface with flour.
25. 25. Roll out each dough portion thinly.
26. 26. Heat a large non-stick pan over medium heat.
27. 27. Cook the tacos without additional fat.
28. 28. Fry each taco for about 1-2 minutes on each side.
29. 29. Press down any rising bubbles with a damp kitchen towel.
30. 30. Serve the tacos immediately with the salad.
31. 31. Dip the salad directly into the tacos.

Nutrition per serving

• kcal: 580
• Protein: 24 g · Fett/Fat: 33 g · Carbs: 47 g