Los Tacos – Delicious recipes

Tex-Mex Tuna Appetizer


– 2 cans solid white tuna in water, drained and flaked (may use albacore tuna)
– 1/2 cup of sliced ripe black olives
– 1/2 cup of sliced green onions without tops
– 1/2 cup of thinly sliced celery
– 2/3 cup of pace Picante Sauce
– 1/2 cup of dairy sour cream
– 1 teaspoon of ground cumin
– A handful of lettuce leaves or shredded lettuce
– 12 taco shells or 3 cups of tortilla chips


Combine tuna, olives, green onions and celery in a medium bowl. Combine Pace Picante sauce, sour cream and cumin; mix well. Pour picante sauce mixture over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Another option is to line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips. Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired.
Los Tacos
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