TACOS SALSA RECIPES

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HOME MADE SAUCY MEXICAN TACO SALSA RECIPE - FOOD.COM



Home Made Saucy Mexican Taco Salsa Recipe - Food.com image

This recipe has been used by me and my family since 1977 and is still my favorite home-made sauce/salsa today! Quick and easy, you only need a few pantry ingredients and a few fresh! Tastes better the longer it sits too! Hope you enjoy as much as I do!

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 cups, 10-12 serving(s)

Number Of Ingredients 6

2 (14 1/2 ounce) cans stewed tomatoes, regular flavor and your favorite brand
1 small green bell pepper
1 one inch thick slice of a large sweet onion
1 large jalapeno pepper (more or less to your taste, we like it hot!)
salt and pepper (optional)
Tabasco sauce (optional)

Steps:

  • Place all ingredients into a food processor or blender. Pulse, chop or blend until desired consistency. (We like it blended smooth with no chunks.).
  • Cover and refrigerate overnight or until ready to serve. Keeps well several days. Serve with chips of choice.

Nutrition Facts : Calories 29.4, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 196.8, CarbohydrateContent 7, FiberContent 1.2, SugarContent 3.8, ProteinContent 1

AHI TUNA TACOS WITH PINEAPPLE SALSA | ALLRECIPES



Ahi Tuna Tacos with Pineapple Salsa | Allrecipes image

Fresh ahi tuna tacos with a refreshingly light pineapple salsa. Add a pre-packaged slaw mix with a ginger dressing if desired.

Provided by Court

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4 tacos

Number Of Ingredients 15

2 tablespoons ground black pepper
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons ground cinnamon
1 pound ahi tuna steaks
2 tablespoons olive oil
4 tablespoons fat-free sour cream
4 (10 inch) flour tortillas, warmed
½ whole fresh pineapple - peeled, cored, and diced
½ medium red onion, diced
2 tablespoons chopped fresh cilantro, or to taste
2 tablespoons lime juice
1 tablespoon crushed red pepper
2 teaspoons grated lime zest

Steps:

  • Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
  • Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
  • Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
  • Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.

Nutrition Facts : Calories 474.9 calories, CarbohydrateContent 53 g, CholesterolContent 53.8 mg, FatContent 13.9 g, FiberContent 5.5 g, ProteinContent 34.8 g, SaturatedFatContent 2.6 g, SodiumContent 1680.3 mg, SugarContent 10 g

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