Tuna and crispy bean tacos recipe
This is the perfect dish for a lazy evening meal in the garden; easy to assemble and packed with flavour. Sundowner margaritas optional
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Ingredients
- 11⁄2 red onions, 1 finely sliced, 1⁄2 finely chopped
- 3 tbsp red wine vinegar
- 2 tbsp caster sugar
- 1⁄2 tsp fine sea salt
- 4 tbsp olive oil
- 2 x 400g tins butter beans, drained and rinsed
- 2 ripe avocados
- juice of 1-2 limes, plus wedges to serve
- 100g cherry tomatoes, diced
- 1 red chilli, finely chopped (deseeded, if you wish)
- 60g coriander, roughly chopped, plus a few sprigs to garnish
- 2 x 158g tins Ortiz bonito tuna in olive oil
- 300ml soured cream* or natural Greek yogurt*
- 12-16 mini tortilla wraps*, warmed
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