Tuna Tacos recipe

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Ingredients

2 tablespoons vegetable oil
2 tablespoons butter
2 small tomatoes, diced
1 small onion, diced
½ teaspoon crushed garlic
2 (5 ounce) cans tuna, drained
½ teaspoon salt
½ teaspoon ground cumin
2 eggs
2 tablespoons finely chopped fresh cilantro
8 (6 inch) corn tortillas, warmed
1 large avocado, thinly sliced
2 limes, cut into eighths
1 dash hot sauce, or to taste

Nutrition Info

237 calories
carbohydrate: 18.4 g
cholesterol: 63.6 mg
fat: 13.9 g
fiber: 4.9 g
protein: 12.3 g
saturatedFat: 3.7 g
servingSize: -
sodium: 218.9 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro, cook until eggs are set, 3 to 5 minutes.

  2. Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and hot sauce.

Recipe Yield

8 tacos

Recipe Note

This is a tuna taco recipe I created 25 years ago. It is easy, quick, and very tasty. When served with crackers it makes a really good light snack or appetizer. I find that once you start eating them you really can't stop. I like to serve this with a chicken rice. To lighten the recipe, you can eat with crackers.

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