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2 Celery Stalks

6 cans Chunk Light Tuna in Water

6 slices Bacon

2 cups Lettuce (shredded)

16 shells Taco Shells

1 Onion (diced)

1 can Diced Tomatoes with Green Chilies

1 pinch Oregano Crushed

1 pinch Garlic Salt

1 pkg Shredded Cheddar

1 pk Sour Cream

1 can Diced Tomatoes

1/2 tsp Lemon Pepper Seasoning


Lay bacon strips parallel on plate cover with paper towel and microwave on high 1-3 minutes or until crispy. Cool slightly, and crumble and set aside.

Slice olives and set aside. In large skillet add: 2 Tbsp Medeiros Extra Virgin Olive Oil, onion, celery. Saute' on medium heat until onions are clear and celery slightly cooked stirring occasionally.

Mix in: Diane's Garden Diced Tomatoes (with juice), Diane's Garden Diced Tomatoes with Green Chilies (well drained), Portside Chunk Light Tuna (very well drained).

Sprinkle 1/2 tsp Marcum Lemon Pepper, 1 pinch Marcum Oregano, 1 pinch Marcum Garlic Salt over mixture. Stirring occasionally until Hot.

Layer each Senora Taco with toppings as follows: 14/ cup hot tuna mixture, 1-2 Tbsp each Coburn Farm Shredded Cheese and Lettuce, 1 Tbsp Coburn Farms Sour Cream, 3-5 Kurtz Olive slices. Sprinkle with approximately 1/2 strips of bacon crumbles.

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