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Crunchy Tuna Tacos

Crunchy Tuna Tacos
  • Prep 15 min
  • Total 30 min
  • Ingredients 8
  • Servings 8
My family loves tacos, and I often look for creative and different ways to serve them. I like using fresh ingredients that I can easily find in my local market to prepare a tasty yet budget-friendly menu. That's why today I am sharing with you some crunchy tuna tacos with the fresh taste of ceviche that always takes me back to the palapas setup along the stretches of beach across Mexico.

Ingredients

  • 1 can tuna, in olive oil
  • 1/2 purple onion, finely chopped
  • 1 big tomato, chopped
  • 1 serrano chili, chopped
  • Lemon juice, salt and pepper, to taste
  • 1/2 cup coriander, chopped
  • 8 Old El Paso™ taco shells
  • Shredded lettuce, to taste (optional)

Directions

  • 1
    In a bowl, shred the tuna fish. Add the onion, tomato and chopped pepper. Combine all ingredients.
  • 2
    Season with lemon juice, salt and pepper to taste, and stir to combine.
  • 3
    Incorporate the chopped coriander. Fill the taco shells with this salad, add shredded lettuce (optional) and serve immediately. This menu is fresh and light, perfect for lunch or dinner.

  • You can prepare the tuna fish salad ahead of time, and use toast in place of taco shells.

No nutrition information available for this recipe

  • My family loves tacos, and I often look for creative and different ways to serve them. I like using fresh ingredients that I can easily find in my local market to prepare a tasty yet budget-friendly menu. That's why today I am sharing with you some crunchy tuna tacos with the fresh taste of ceviche that always takes me back to the palapas setup along the stretches of beach across Mexico.
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