Tuna Tacos with Spinach and Artichoke Antipasto

I wanted my first entry to be a run-down of why I decided to start this blog and what information I intend to provide, but if you know me at all, I don't need to tell you it's best for me to just jump right in. After all, my over-analyzing brain matter will leap at even the slightest chance to shackle my ability to accomplish...

So, here it is: recipe #1!

What you'll need for 1 serving/2 tacos:

• 2 corn tortillas (double-up if you'd prefer)
• approx. 1/3 c. shredded mozzarella
• 1 5-oz. can tuna in water
• approx. 1 1/2 Tbsp spicy brown mustard
• salt & pepper
• approx. 1 1/2 c. baby spinach leaves
• approx. 1 1/2 Tbsp Artichoke Antipasto spread from Trader Joe's
• half of an avocado

1. Drain tuna and mix with mustard, salt & pepper to taste (don't make the mixture too wet!). Set aside.
2. Mix the spinach and Artichoke spread - this should be a LIGHT coating on the leaves. Set aside.
3. Heat the tortillas on super low directly over a gas range (or on a dry skillet if you're weird about that). Sprinkle with cheese as soon as you flip them over so the cheese gets all melty n yummy.
4. Remove from heat, top with tuna & spinach mixtures and the avocado.
5. Consume, then graciously accept your mouth & belly's gratitude.