Directions:

• Thaw tortillas at room temperature overnight.
• Pour pouch of undrained tuna into a mixing bowl. Sprinkle Tajin and mix well with tuna, breaking up into smaller pieces. CCP: No bare hand contact with ready to eat food. CCP: Hold at 41° F or lower.
• Shred lettuce. Cut romaine head in half lengthwise through root end of lettuce. Rinse both halves thoroughly. Make 1 lengthwise cut leaving each root half intact, then cut across to make ¼” strips. Rinse romaine under running water and drain well.
• Weigh then rinse tomatoes and cilantro under running water and drain in a colander. Further dry cilantro by rolling in a disposable paper towel. Remove tomato core, and dice into ½” pieces; set aside.
• . Cut away thick stems of cilantro bunch, then finely chop; combine with chopped romaine.
• CCP: Hold at 41° F or lower. CCP: No bare hand contact with ready to eat food.
• Prepare lime crema. Combine sour cream, lime juice, chili powder, paprika, tajin, and salt in a small mixing bowl; stir to combine.
• CCP: Hold at 41° F or lower. CCP: No bare hand contact with ready to eat food.
• . As an option, weigh and wash avocados. Cut avocados in half and remove seed. Using a large spoon, scoop out flesh and cut into ½” slices. Dip slices in an acid, such as lemon juice, to prevent browning. Serve one slice as a garnish
• To assemble taco, place 2 oz. tuna using a packed #16 disher onto center of tortilla. Top with ¼ c combination of shredded romaine lettuce and cilantro and ¼ c diced tomato.
• Drizzle or serve in 1 oz portion cups 1 Tbsp. of lime crema and optional slice of avocado. Serve immediately.
• CCP: Hold and serve at 41° F or lower