Mexican Tuna Tostadas

By Totlxtc

Ingredients

• 8 * 8 corn tortillas (6 inches each)
• 3 * 3 tablespoons canola oil
• 4 * 4 teaspoons salt
• 1/2 * 1/2 teaspoon finely chopped chipotle pepper
• 2 * 2 tablespoons fresh lime juice
• 1 * 1 tablespoon tequila
• 1/2 * 1/2 teaspoon adobo sauce
• 1/2 * 1/2 teaspoon ground cumin
• 1/4 * 1/4 teaspoon sugar
• 1 * 1 pound sushi-grade tuna, cut into 1/4-inch cubes
• 1 * 1 avocado, cut into 1/4-inch cubes
• 3 * 3 scallions (green part only), thinly sliced
• 3 * 3 tablespoons hulled pumpkin seeds

Details

Servings 8

Preparation

Step 1

1.
Heat oven to 350˚. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tbsp of oil and sprinkle with 1/2 tsp of salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tbsp oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 tsp salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tbsp of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tbsp pumpkin seeds and remaining 1/3 of scallions.

the skinny

248 calories per 2 servings, 14.6 g fat (1.8 g saturated), 13 g carbs, 2.9 g fiber, 16 g protein