Ingredients:
- 3 Tbsp Mex-Can Cilantro Sauce.
- 1 cup of greek yogurt.
- 1 Tbsp of chives.
- 1 lime.
- ½ tbsp of vinegar.
- 1 pinch of pepper.
35 minutes
4 servings
Appetizer
Low
Difficulty
How to prepare:
- Mix the mayonnaise with the Mex-Can Smoky Habanero Sauce.
- Cut the tuna into semi-thick slices and season with salt & pepper. Sear both sides.
- Spread the mayo mixture on the tortilla chips and top with the tuna slices, avocado, and a bit of lime juice.
Fondue of Mex-Can Tamarind Chipotle
Ingredients: 3 Tbsp Mex-Can Tamarind Chipotle. 190 gr of cream cheese. ½ cup of sour cream. 1/3 cup of milk. ½ cup of shredded gruyere
Vinaigrette of Mex-Can Habanero Pepper Leaf Plant
Ingredients: 4 Tbsp Mex-Can Habanero Pepper Leaf Plant. 1/ 2 cup lime juice. 1 Tbsp of Mustard. 2 Tbsp vinegar. 1 pinch of sugar or
Dressing with Mex-Can Bird’s Beak Botanera
Ingredients: 3 Tbsp Mex-Can Bird’s Beak Botanera. 60 gr of Parmesan cheese. 1 tbsp de Worcester sauce. 3 tbsp of mayonnaise. 1/ tbsp of vinegar.
