1 can (12 1/2 oz.) water-packed tuna, well drained
1 1/2 tsp. Tabasco® pepper sauce
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/2 cup finely chopped cilantro
1/4 cup sour cream
2 Tbsp. fresh lime juice
3/4 tsp. salt, divided, or to taste
2 large ripe avocados, halved and pitted
8 corn tortillas or tostada shells
Vegetable cooking spray
2 oz. Mexican-style cheese, crumbled (or feta cheese)
In a mixing bowl, combine tuna and 1 tsp. Tabasco sauce; mix well. Add tomato, onion, cilantro, sour cream, lime juice and 1/4 tsp. salt. Toss well to blend. Cover and chill. With a spoon, scoop the avocados into a medium bowl and mash them with a fork; add remaining salt or to taste. Add remaining 1/2 tsp. Tabasco sauce, mixing well to blend. Set aside.
Preheat oven to 350 degrees. Spray tortillas lightly on both sides with vegetable cooking spray. Place in a single layer on a baking sheet. Bake until crisp, approximately 10-12 minutes. Remove and cool.
To assemble, spread one rounded Tbsp. of avocado mixture on each baked tortilla. Distribute 1/3 cup tuna mixture over avocado. Top each tortilla with crumbled cheese.
Makes 8 servings.