FIESTA TUNA TACOS
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.