Mexican Tuna Tacos | John Quilter

tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon is a healthier option with omega-3s, while sardines are often cheaper.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide a creamy texture at a lower cost.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and can be used as a healthier alternative.

Pickle the red onions by slicing them and submerging in vinegar.

Dice the fresh tuna and place it in a bowl.

Add 1 tablespoon each of diced green and red jalapeño, and 1 tablespoon of capers to the bowl.

Incorporate 2 tablespoons of diced shallot and 300 g of diced tuna into the bowl.

Add 1 teaspoon of paprika, lime zest, and juice from the lime to the mixture.

Drizzle in just under a teaspoon of grapeseed oil and 1 tablespoon of chili sauce.

Add 1 teaspoon of soy sauce and a handful of fresh coriander.

Season with a pinch of salt and freshly cracked black pepper.

Warm taco shells in a pan.

Plate the tacos with red cabbage, the tuna mixture, pickled red onion, avocado, and a little soured cream on top.

Garnish with paprika and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens