Crunchy taco shells stuffed with fresh tuna, avocado and red onion.
1 x Old El Paso Stand & Stuff Taco Dinner Kit
4 x 150g tuna steaks, cut into small strips
75g bag watercress
2 x ripe avocados, peeled, stoned and sliced
1 small red onion, thinly sliced
2 x limes, juiced, zest and grated
1tbsp corn or vegetable oil
A handful of chopped coriander
Extra lime wedges
Kit contains: 12 x Old El Paso Crunchy Taco Shells, 1 x Old El Paso Original Taco Spice Mix, 1 x Old El Paso Mild Original Salsa
1. Grab a shallow non-metallic dish, and sprinkle the Old El Paso Original Taco Spice Mix, with the oil, lime zest and juice. Add the tuna and turn to coat in the mixture. Leave to marinate for 15-20 minutes.
2. Preheat a griddle pan or barbecue to moderately hot and cook the tuna steaks for 1-2 minutes each side for rare, or 2-3 minutes each side for medium to well done, brushing with any remaining marinade. Rest for 2 minutes and then thinly slice.
3. Meanwhile chuck the avocado slices, onion, coriander and limejuice in a bowl and mix gently.
4. Warm the Old El Paso Crunchy Taco Shells, as instructed on the box.
Take an Old El Paso Crunchy Taco Shells and layer up with some watercress, avocado, red onion mixture and tuna strips. Top with the Old El Paso Mild Original Salsa and a squeeze of lime.
Don’t overcook the tuna steaks – they can go a bit dry. Try swordfish instead of tuna if you can find it!
