This is one recipe that is really easy and cheap to make that Lincoln and I LOVE. It’s got a lot of protein, of healthy fruits and veggies, as well as good fats and carbs.
This recipe makes more than enough salsa for the two of us so usually I will save it and have these tacos twice a week. Because of the vinegar in the salsa it saves REALLY well and actually tastes better the longer it sits.
1 Mango, peeled and chopped
1 Poblano Pepper, chopped
½ Red Onion, chopped
1 Bell Pepper (I use either Red, or Orange, but really any would work)
1 tbsp minced garlic
Rice Wine Vinegar
Salt and Pepper
1 Package Wholly Guacamole (I use Spicy or Pico de Gallo flavored)
1 Package soft flour tortillas
1-2 cans of Tuna (in water)
1 Bag White Mexican cheese
Make the salsa by chopping all the veggies, mango, and cilantro. Mix all ingredients in a large bowl. Add Salt and Pepper and Rice Wine Vinegar to taste. Let sit in fridge for at least 3 hours.
(I’ve also made the salsa fresh and it tastes fine, but it absorbs more flavors if it sits for a while—sometimes I’ll make the salsa the night before we want to eat the tacos.
To assemble the tacos, spread guacamole on each tortilla, add a layer of tuna, then a layer of salsa and top with a layer of white cheese.