1. Mix tuna and corn. Set aside.
2. Heat taco shells in oven toaster (if desired).
3. Fill each taco shell with layer of onion, tuna, Sriracha, mushrooms, lettuce and cheese. Serve.
INGREDIENTS: 3 tbsp Olive Oil 2 tbsp Onion, Minced 2 tbsp Garlic, Minced 1 cup Chorizo De Bilbao, Sliced Diagonally 200 g Ox Tripe, Softened
INGREDIENTS: 1 NaN Meat Patties 160 g Pork shoulder, small diced 40 g Pork saute fat, small diced 1.6 g UFC Iodized salt 3/5 g
INGREDIENTS: 1 cup king oyster mushrooms, cut into rounds 1 teaspoon olive oil 1 teaspoon paprika 1 teaspoon garlic powder 1/100 NaN UFC Iodized salt
INGREDIENTS: 1/4 cup Golden Fiesta Palm Oil 1 tbsp annato seed 1 cup fresh alamang 1 cup kalabasa, strips 1/4 cup togue 3/10 cup cornstarch
INGREDIENTS: 1/2 cup UFC Golden Sweet Whole corn kernel 1 can Tuna in Oil, well-drained (180 g) 10 pcs Taco Shells 1 pc Medium White
INGREDIENTS: 500 grams Tuna Steaks – cut into big dice 1/2 tbsp Lemon Juice 2 tbsp Olive Oil 2 tbsp Garlic – crushed 1 pinch
INGREDIENTS: 250 g Spaghetti noodles, cooked per package directions 1 tbsp Golden Fiesta Canola oil 3 cloves Garlic, minced 1 can Tuna Flakes in oil
INGREDIENTS: 5 cloves garlic, crushed 1 pc onion, sliced 3 pcs ginger, sliced and crushed 1 kg chicken, cut into serving portions 1/4 tsp five-spice
INGREDIENTS: 1 cup leftover fried fish steak (160 g), flaked meat 1 pc potato (115 g), chopped 2 tsp sauce (from fried fish steak) 1
INGREDIENTS: 4 pcs talong 1/2 pack (20 g pack) UFC Fun Chow Meaty/Seafood Yang Chow 1/2 cup Hapi Fiesta Vegatable Oil (for sauteing and frying)
INGREDIENTS: 4 cups water 2 stalks tanglad, pounded 1 pack sinigang sa sampalok mix (20 g) 2 tsp sugar 1 can whole mushroom, drained (400
INGREDIENTS: 1/4 kg pork liempo, cut into 4 slices 1 pc pork ear 1/2 tsp UFC Iodized Salt 1/2 tsp UFC Ground Pepper (divided) 1
