In mixing bowl, combine tuna and 1 teaspoon TABASCO pepper sauce; mix well. Add tomato, onion, cilantro, sour cream, lime juice and 1/4 teaspoon salt. Toss well to blend. Cover and chill. With a spoon, scoop the avocados into a medium bowl and mash them with a fork; add remaining salt or to taste. Add remaining 1/2 teaspoon TABASCO sauce, mixing well to blend. Set aside. Preheat oven to 350F. Spray tortillas lightly on both sides with vegetable cooking spray. Place in a single layer on a baking sheet. Bake until crisp, approximately 10-12 minutes. Cool. To assemble, spread one rounded tablespoon of avocado mixture on each baked tortilla. Distribute 1/3 cup tuna mixture over avocado. Top each tortilla with crumbled cheese. Makes 8 servings. *Store bought tostada shells may be substituted. Note: Tuna mixture makes a delicious sandwich using avocado mixture as sandwich spread. Busted by Karen Sonnessa
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 8|
|Calories from Fat: 133 (24%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 11.8mg||4 %|
|Sodium 222.3mg||8 %|
|Potassium 751.4mg||20 %|
|Total Carbohydrate 92.6g||27 %|
|Dietary Fiber 16.1g||65 %|
|Sugars, other 76.5g|
|Protein 17.6g||25 %|
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Calories per serving: 549
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