6 blue corn tortillas, cut in 1/2 and fried until crispy
1 cup julienned heart of romaine
Guacamole, recipe follows
2 (3-ounce) ahi tuna steaks, seasoned with Tuna Seasoning, recipe follows, and seared until rare
Pico de Gallo, recipe follows
Avocado Crema, recipe follows
Chipotle Crema, recipe follows
Lime slices
cilantro sprigs, or julienned red and yellow peppers, for garnish, optional
3 large avocados, peeled and pitted
1/2 small red onion, diced
2 jalapenos, stemmed, de-veined, seeded, and diced
1/4 cup cilantro leaves, cleaned and chopped
1/2 lime, juiced
1/2 teaspoon ground cumin
Hot sauce, optional
Salt and freshly ground pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cayenne
Pinch dried Mexican oregano
Salt and freshly ground pepper
6 plum tomatoes, chopped
1/2 small red onion, diced
1/4 cup chopped cilantro leaves
1 jalapeno, stemmed, de-veined, seeded and diced
1/2 teaspoon ground cumin
1/2 lime, juiced
Salt and freshly ground pepper
1 large avocado
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon minced garlic
1/2 lime, juiced
Hot sauce
Salt and freshly ground pepper
2 to 3 whole canned chipotle peppers, seeds removed
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon minced garlic
1/2 lime, juiced
Hot sauce
Salt and freshly ground pepper
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