I never would have thought of using tunafish in tacos. But when Rick Bayless made some on his show, I knew I had to try it. I had some Sweet & Spicy tuna packets (Aldi’s generic competitor to the StarKist brand) that, to be honest, I was kind of terrified of, and they’d been living in the pantry for far too long. I had made some questionable tuna salad with it and had no idea what to try next; now I knew.

I didn’t have the canned chiles that Rick used in his recipe for Tuna in Jalapeño Escabeche, but I figured this would do in a pinch. I sautéed the tuna with some onions in olive oil until heated through. I chopped up a roma tomato, some more onion and a handful of fresh cilantro, and I shredded some chihuahua cheese. On some fresh white corn tortillas I picked up I spread some crema poblano (Mexican sour cream) and topped it with all the goodies.

I also made my favorite guacamole, which is basically just an avocado, onion, tomato, cilantro, some crema poblano, juice from half a lime and Penzey’s Salsa Seasoning.

Mexican grocers are an amazing place, and I especially love my local Farmers Best Market. Not only are things like tortillas and peppers fresher than you’ll find anywhere else (simply because they move faster there), but they’re authentic and inexpensive. The queso chihuahua found at other stores for $5-$6 for a pound can be bought in bulk for only $3 a pound. There are tons of authentic sour creams, cheeses, salsas, meats and more. We stop at Farmers Best about every other month to load up on authentic Mexican goodies because while Old El Paso is fine if it’s all you have access to, there’s just nothing to compare to the real thing.

Sorry, the photo of this just didn’t come out. I need to develop a new technique for taco photos!