Tuna Taco Salad
|Plain yogurt/Dairy sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Sliced green onion||2 Tablespoon|
|Chili powder||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Cooked tuna/Chilled cooked cusk / pollack / salmon / sea bass / sea trout||1 Pound, chilled|
|Torn iceberg lettuce||10 Cup (160 tbs)|
|Tomato||1 Medium, seeded and chopped|
|Avocado||1 , halved, seeded, peeled, and cut up|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||1 Ounce (1/4 Cup)|
For dressing, stir together yogurt or sour cream, mayonnaise or salad dressing, onion, chili powder, lemon juice, and 1/4 teaspoon salt.
If necessary, stir in 2 to 3 tablespoons milk to make of desired consistency.
Cover and chill while preparing salad.
For salad, break or cut fish into large chunks.
In a large mixing bowl combine the lettuce, tomato, avocado, and olives.
Pour dressing over mixture.
Toss lightly to coat.
Add fish, then toss lightly again.
To serve, spoon lettuce mixture onto large salad plates or into Tortilla Bowls, if desired.
Sprinkle with cheese.
Tortilla Bowls: Cut eight 10-inch circles from heavy foil.
In a large skillet heat four 10-inchflour tortillas, one at a time, over low heat about 1 minute or just till pliable.
Place each tortilla on 2 foil circles.
Bring foil up, shaping foil and tortillas together into ruffled bowls.
Place bowls with foil onto an un-greased baking sheet.
Bake in a 350° oven about 10 minutes or till crisp.
Transfer bowls to a wire rack to cool.
Remove foil before using.