sunday recipe: mexican tuna tostadas

i'm a huge fan of mexican food - there's just something so incredible about eating fish tacos, chips + salsa and enjoying a delicious margarita during a sunny afternoon [the thought makes me smile]. anyway, i'm fully looking forward to summer and the baja style fish tacos i normally love to enjoy don't really fit in with my new healthier eating habits - but these incredible mexican tuna tostadas most definitely do.

mexican tuna tostadas

these spicy snacks taste even better than nachos, plus the avocado and tuna add a hefty 10 grams of heart-healthy fat.

serves 8 

ingredients

8 corn tortillas (6 inches each)

3 tablespoons canola oil

4 teaspoons salt

1.2 teaspoon finely chopped chipotle pepper

2 tablespoons fresh lime juice

1 tablespoon tequila

1/2 teaspoon adobo sauce

1/2 teaspoon ground cumin

1/4 teaspoon sugar

1 pound sushi-grade tuna, cut into 1/4-inch cubes

1 avocado, cut into 1/4-inch cubes

3 scallions (green part only), thinly sliced

3 tablespoons hulled pumpkin seeds

preparation

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

[recipe and image via: self magazine]