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Surf's Up Tacos

This fish taco recipe is a time and money saver, using canned tuna and a mix of canned and fresh veggies.

Serves 6 · Dairy

contains dairycontains eggscontains fish

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 can tuna (6.5 oz) (drained)
  • 1 can kidney beans (15.5 oz can), low-sodium (rinsed and drained)
  • 1 cup canned corn, low-sodium (drained)
  • 1/3 cup mayonnaise, light
  • 2 tablespoons taco seasoning
  • 2 tablespoons lime juice or juice from one lime
  • 2 cups lettuce, shredded
  • 1 1/2 cups cheddar cheese, reduced-fat
  • 1/2 cup salsa
  • 12 whole grain tortillas or hard taco shells (10" across)
Make it lactose-friendly
  • 1 1/2 cups cheddar cheese, reduced-fat → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash hands with soap and water.
  2. In a medium bowl, flake tuna with fork. Stir in beans, corn, mayonnaise, taco seasoning*, and lime juice.
  3. Place lettuce, cheese, and salsa in separate bowls.
  4. Place tortillas or taco shells on microwave safe plate. Microwave on HIGH for 1 minute.**
  5. To eat, layer tuna mixture, lettuce, and cheese on tortilla. Top with salsa.
Nutrition (per serving)
Calories679
Protein30.0 g
Fat21.0 g
Carbs93.0 g
Fiber10.0 g
Sodium1487 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)