Texas cooks are pretty talented at stretching their food budgets with creative and yummy recipes. Contest entries made good use of common pantry staples and leftovers, and many included a Mexican flair. On paper, the winning recipe raised a few eyebrows among the judges, but the crunchy and unique Tasty Tuna Tacos reigned supreme in the voting.
1 box taco shells, 12 count
2 cans (6 ounces each) chunk light tuna in water
1/4 cup finely chopped green onions
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped yellow bell pepper
1 bunch fresh cilantro (rinsed, dried, stems removed)
1/2 cup finely grated carrots
2 tablespoons fresh lime juice (half of 1 large lime)
2 cups thick and chunky mild salsa
8 ounces grated Monterey or pepper jack cheese
1 can (4 ounces) sliced ripe olives
Preheat oven (or toaster oven) to 350 degrees. Line baking sheet with foil and arrange taco shells in single layer. Warm for 5 to 7 minutes.
For filling, drain and chop tuna and place in medium-sized bowl. Add onions, peppers, cilantro and carrot. Add lime juice to tuna mixture. Thoroughly mix all ingredients using large mixing spoon.
Remove taco shells from oven and add a quarter to a third of a cup of filling mixture to each taco shell. Follow with 2 tablespoons salsa and 2 tablespoons grated cheese. Garnish with 10 to 12 black olive slices. Serve immediately.
Serving size: 1 taco. Per serving: 256 calories, 14.5 g protein, 12.2 g fat, 20.5 g carbohydrates, 2.3 g fiber, 562 mg sodium, 28 mg cholesterol
Mollie Hejl, Pedernales Electric Cooperative