2 Servings, Each Counts as: 3 Life Proteins, 2 Life Cabs, 4 Life Fats
Ingredients 12 oz water-packed, low-sodium tuna, well-drained 1 to 2 tsp hot pepper sauce 1 small tomato, seeded and chopped 1/2 cup chopped red onions 1/2 cup finely chopped cilantro 1/4 cup fat-free sour cream 2 tbsp fresh lime juice 1/4 ripe avocado, halved and pitted 1/2 corn tortilla 2 oz reduced-fat shredded Mexican-style cheese
Directions 1. In a bowl, combine tuna and 1 tsp hot pepper sauce. 2. Add tomato, onion, cilantro, sour cream, and lime juice. Blend to chill. 3. With a spoon, scoop the avocado into a bowl and mash with a fork; add remaining pepper sauce, blend. 4. Preheat oven to 350 5. Spray tortilla lightly with nonfat cooking spray on both sides. Place on a baking sheet; bake until crisp. 6. To assemble, spread half of the avocado mixture on each tortilla. 7. Add 1/2 of tuna mixture to each tortilla half. 8. Top each tostada with 1 oz cheese.