Tuna Tacos

This is a tuna taco recipe I created 25 years ago. It is easy, quick, and very tasty. When served with crackers it makes a really good light snack or appetizer. I find that once you start eating them you really can't stop. I like to serve this with a chicken rice. To lighten the recipe, you can eat with crackers.

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 2 small tomatoes, diced
• 1 small onion, diced
• 0.5 teaspoon crushed garlic
• 2 (5 ounce) cans tuna, drained
• 0.5 teaspoon salt
• 0.5 teaspoon ground cumin
• 2 eggs
• 2 tablespoons finely chopped fresh cilantro
• 8 (6 inch) corn tortillas, warmed
• 1 large avocado, thinly sliced
• 2 limes, cut into eighths
• 1 dash hot sauce, or to taste

Steps

1. Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes.
2. Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and hot sauce.