Happy Cinco de Mayo!

Mexican Tuna Tostados
These spicy snacks taste even better than nachos, plus the avocado and tuna add a hefty 10 grams of heart-healthy fat. So trade in your standard fare and celebrate with some springtime sangria, too!
Serves 8
Ingredients
8 corn tortillas (6 inches each)
3 tablespoons canola oil
4 teaspoons salt
1/2 teaspoon finely chopped chipotle pepper
2 tablespoons fresh lime juice
1 tablespoon tequilla
1/2 teaspoon adobo sauce
1/4 teaspoon sugar
1 pound sushi-grade tuna, cut into 1/4-inch cubes
1 avocado, cut into 1/4-inch cubes
3 scallions (green part only), thinly sliced
3 tablespoons hulled pumpkin seed
Preparation
Heat oven to 350 degrees. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoons oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and 1/3 of scallions.


The skinny
248 calories per 2 servings
14.6 g fat (1.8 g saturated)
13 g carbs
2.9 g fiber
16 g protein