Tuna Tacos
Light and refreshing tacos filled with seasoned canned tuna, fresh pico de gallo, and a creamy avocado-lime drizzle. A perfect healthy and quick weeknight meal ready in under 20 minutes.
For 2 servings
5 steps. 5 minutes total.
- 1
Step 1
- a.Prepare the Pico de Gallo
- b.In a small bowl, combine the finely diced roma tomato, chopped red onion, and fresh cilantro.
- c.Squeeze 1 tablespoon of lime juice over the mixture and season with 1/8 teaspoon of salt.
- d.Stir gently to combine, then set aside for at least 10 minutes to let the flavors meld.
- 2
Step 2
- a.Make the Avocado-Lime Drizzle
- b.In a small blender or bowl, combine the avocado, Greek yogurt, the remaining 1 tablespoon of lime juice, and 1 tablespoon of water.
- c.Season with 1/8 teaspoon of salt.
- d.Blend until smooth and creamy. If the drizzle is too thick, add another teaspoon of water until it reaches your desired consistency.
- 3
Step 3
- a.Season the Tuna Filling
- b.In a separate medium bowl, add the well-drained canned tuna and flake it apart with a fork.
- c.Add the olive oil, chili powder, cumin powder, garlic powder, the remaining 1/4 teaspoon of salt, and black pepper.
- d.Mix until the tuna is evenly coated with the spices.
- 4
Step 4
- a.Warm the Tortillas
- b.Heat a dry, non-stick skillet or comal over medium-high heat.
- c.Warm each corn tortilla for 30-60 seconds per side, until soft and pliable with a few lightly toasted spots.
- d.Stack the warm tortillas and wrap them in a clean kitchen towel to keep them warm.
- 5
Step 5
- a.Assemble and Serve
- b.Lay the warm tortillas on a serving plate.
- c.Divide the seasoned tuna mixture evenly among the four tortillas.
- d.Top each with shredded cabbage and a spoonful of the fresh pico de gallo.
- e.Drizzle with the avocado-lime cream and serve immediately with extra lime wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the tuna is drained extremely well to prevent a watery filling and soggy tacos.
- 2For a faster prep, you can use a store-bought pico de gallo.
- 3If you don't have a blender, mash the avocado very finely with a fork before whisking in the other drizzle ingredients for a smoother texture.
- 4Choose a ripe but firm avocado. It should yield slightly to gentle pressure.
- 5Don't overcrowd the skillet when warming tortillas; do them one or two at a time for even heating.
Adapt it for your goals.
Healthy
Use whole wheat tortillas and skip the olive oil in the tuna for a lower-calorie version. You can also use non-fat Greek yogurt.
spicySpicy
Add 1 finely chopped jalapeño to the pico de gallo and a pinch of cayenne pepper to the tuna filling for extra heat.
dairy freeDairy free
Omit the Greek yogurt from the drizzle or replace it with a dairy-free yogurt alternative or a tablespoon of olive oil.
high proteinHigh protein
Double the amount of tuna and use a high-protein Greek yogurt for the drizzle to significantly boost the protein content.
Why this is on our healthy list.
Lean Protein
Canned tuna is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
Healthy Fats
Avocado and olive oil provide monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Rich in Vitamins
The fresh pico de gallo and cabbage are packed with vitamins like Vitamin C and K, as well as antioxidants that support your immune system.
Frequently asked questions
Yes, tuna tacos can be very healthy. They are a great source of lean protein from the tuna, healthy fats from the avocado, and vitamins from the fresh vegetables. Using corn tortillas also makes them naturally gluten-free.