1 medium mango, cut into 24 slices
3 tsp sriracha (or to taste)
12 mini corn tortillas
2 tsp olive oil (or as needed)
3 green onions, sliced on the bias about 2" long
6 2/3 oz. tuna in olive oil with jalapenos, drained, jalapenos reserved
6 oz. shredded white cheddar, or jack cheese
3 tbsp chopped cilantro
2 limes, cut into wedges
1In a small bowl toss the mango slices with the sriracha sauce.
2Heat a large skillet over medium high heat and add a teaspoon of the olive oil. Add tortillas to the pan without crowding and cook for a minute or so, then flip over. Remove to paper towels and stack to keep warm. Repeat with more oil and the remaining tortillas in this manner.
3Assemble each taco by layering shredded cheese, two slices mango, tuna along with the jalapenos if desired, and the green onions. Make sure you have cheese on both sides of the filling so it will hold together. Fold over and press lightly. You can assemble all of the tacos a couple hours ahead of time but keep them well covered in the refrigerator.
4To serve the tacos heat your large skillet over medium high heat and add as many tacos as will fit without crowding. Cook for several minutes or until lightly browned, then flip over to brown the other side and melt the cheese. Keep warm while you cook the remaining tacos, then serve right away. Garnish with chopped cilantro and a squeeze of lime