Tuna Tacos

Tuna

1/2 lb tuna marinated in salsa, hot sauce or my favorite; a mix of paprika, Cayenne pepper and olive oil.
Cook over a grill or pan fry.


Corn Tortillas

2 Cups Corn Masa mix

1/2 teaspoon Salt

1 1/8 Cup Water

Mix all ingredients together until they form a ball. Add a bit of water if it's not coming together for you.


Once you have formed a large dough ball, start pulling off pieces about the size of a golf ball and rolling them into smaller balls. You should get between 12 - 16

Now, if you have a tortilla press you probably don't need to be reading this recipe.
If you don't, all you really need is a rolling pin and a couple of plastic bags or wax paper.

If you use wax paper, make sure you have a bunch because one piece will probably only make it through one or two tortillas.

Lay out one plastic bag/piece of wax paper, place one dough ball in the center, cover with another plastic bag or piece of wax paper and start rolling. I found that if you turn the paper/bag in a circle as you are rolling you will come out with a much rounder shape.

Heat a non-stick skillet on high
From all the recipes I read, you should be cooking these over cast iron. I don’t have cast iron and I will say they came out a bit gummy. I'm assuming it's because they weren't cooked at a hot enough temperature. Either way, they were still very good and more satisfying than having grabbed some tortillas off the shelf.


Salsa Verde

1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon honey
2 Jalapeño peppers OR 2 Serrano peppers, stemmed, seeded and chopped
Salt to taste

Cut the tomatillos in half and roast them under the broiler for about 5 minutes. Then give them a fine chop or add them to the food processor.
Chop the onion, cilantro, and jalapenos and add them to the tomatillos.
Mix in lime juice and honey. Add salt to taste.

Assemble with chopped purple cabbage, carrots, lettuce, sweet peppers, etc.