Fiesta Mexicana: Stuffed taco shells with spicy tuna salad and yoghurt dressing

Name: Fiesta Mexicana: Stuffed taco shells with spicy tuna salad and yoghurt dressing
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1 can(s) (425 ml) Vegetable maize; 2 tin(s) (185 g) Tuna fish natural; 150 g Rocket salad; 1 ripe avocado; 1 red chilli pepper; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; 300 g Whole milk yoghurt; 0?$? tabasco splash; 7-10 Tbsp grated peel and juice of 1 organic lime; 8 Taco Shells (corn shells); 7-10 Tbsp Chilli pepper and lime wedges

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

1 can(s) (425 ml) Vegetable maize
2 tin(s) (185 g) Tuna fish natural
150 g Rocket salad
1 ripe avocado
1 red chilli pepper
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
300 g Whole milk yoghurt
0?$? tabasco splash
7-10 Tbsp grated peel and juice of 1 organic lime
8 Taco Shells (corn shells)
7-10 Tbsp Chilli pepper and lime wedges

Directions

1
Rinse the corn and tuna and drain in a sieve. Pluck the tuna. Clean, wash and cut the salad into fine strips. Halve avocado, remove core and peel the flesh. Dice avocado finely. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces
2
Mix all prepared ingredients. Whisk vinegar, salt, pepper and sugar together, fold in oil in a thin stream. Marinate salad with it
3
For the yoghurt dressing, mix yoghurt with Tabasco, lime zest and juice. Season to taste with salt and pepper. Spread the salad in the tacoshells and drizzle with yoghurt dressing. Garnish with chilli and lime wedges