Prep 15 mins
Cook 5 mins
This recipe was given over the radio in the 1950s by the owner of Jordan's Mexican Restaurant, a venerable old eating establishment here in Phoenix. Jordan's did not sell these; they were home food for the family. These are really different tacos, but delish. Note the salad variation at the end.
- 2 (7 ounce) cans tuna fish, drained and flaked
- 4 chopped green onions, including some tender green parts
- 2 tablespoons canned diced green chiles (or to taste)
- 1 diced tomatoes
- 8 taco shells
- shredded lettuce
- grated cheddar cheese
- salsa or taco sauce
- Mix together the drained tuna, onions, chilies and tomato. The amounts of onions, chilies, and tomatoes used may vary according to your own tastes.
- Thoroughly warm on the stovetop or in the microwave.
- Meanwhile, prepare taco shells according to package directions. Spoon filling generously into prepared taco shells. Sprinkle with lettuce, cheese and salsa as desired.
- Note: Make a delicious salad by combining the tuna, onions, chilies, and tomatoes as above; do not warm. Add some salsa to taste to mayonnaise and combine with salad ingredients. Serve on shredded lettuce and garnigh with grated Cheddar cheese, sliced black olives, and tortilla chips or Fritos.
I added some lime juice, red pepper flakes, garlic powerd and onion powder. These were great. We topped them just like regular tacos. they actually turned out alot better then I thought they would.
everythings good in a taco shell lol dee