QUICK AND EASY CANNED TUNA FISH TACOS
Steps:
- Serve tacos immediately. Offer Mexican table sauce , bottled hot sauce, or other condiments of your choice.
Nutrition Facts : Calories 182 kcal, Carbohydrate 13 g, Cholesterol 25 mg, Fiber 2 g, Protein 8 g, SaturatedFat 3 g, Sodium 71 mg, Sugar 1 g, Fat 11 g, ServingSize 4 Tacos (4 Servings), UnsaturatedFat 0 g
SIMPLE TUNA FISH TACOS
Tuna tacos sounds funny, but these are delicious. I threw these together for dinner one night and now they're our favorite! If desired, serve with sour cream, fresh cilantro, and more hot sauce.
Provided by JasLak
Categories Main Dish Recipes Taco Recipes
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat. Add tomatoes, green onions, garlic, cumin, and oregano; saute until tomatoes are very soft, about 5 minutes. Reduce heat to low. Add drained tuna; gently break into bite-sized pieces and mix in. Season with red pepper flakes, salt, and pepper. Cover and cook until tuna is warmed through, 2 to 3 minutes more.
- Stack 6 tortillas on a microwave-safe plate and cover with a damp paper towel. Heat in the microwave until pliable, 15 to 20 seconds. Repeat with remaining tortillas. Spoon tuna mixture over warm tortillas.
Nutrition Facts : Calories 139.6 calories, Carbohydrate 13.2 g, Cholesterol 16.8 mg, Fat 2.5 g, Fiber 2.1 g, Protein 16.2 g, SaturatedFat 0.4 g, Sodium 61.8 mg, Sugar 0.9 g
TUNA TACOS
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.
Provided by Maricela Caro
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
- Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and hot sauce.
Nutrition Facts : Calories 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, Sodium 218.9 mg, Sugar 1.8 g
TUNA TACOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 8h
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the ginger pickled carrots: Combine the sugar, vinegar and 2 cups water in a pot and bring to a boil, stirring until the sugar is dissolved. Pour into a plastic container and let cool completely.
- Once cooled, add the carrots and ginger to the pickling liquid¿make sure they are completely covered by the liquid. Refrigerate for at least 6 hours before using (24 hours is best).
- For the sweet potato puree: Preheat the oven to 350 degrees F. Pierce the skins of the sweet potatoes and bake until tender, about 45 minutes. (Leave the oven on for heating up the tortillas.)
- Once cooked, cut the sweet potatoes in half and scoop the flesh into a food processor. Add the butter and honey and puree until smooth. Season with salt and pepper. Hold hot until ready to plate.
- For the tuna: Combine the Cajun seasoning and salt, and mix. Sprinkle the tuna pieces with the spice mixture. Heat a large saute pan over high heat until the pan begins to smoke. Add the grapeseed oil to the pan and then sear the tuna on two sides, leaving it rare in the center. Remove the tuna from the pan and let rest for 5 minutes.
- For the guacamole: Scoop the avocado flesh into a bowl. Add the red onions, tomatoes, cilantro and lime juice, and mash with a fork to combine. Season with salt and pepper.
- To build the taco: Heat the tortillas in the oven just until warm, not crisp, 2 to 3 minutes. Spoon 2 tablespoons of the sweet potato puree onto each tortilla. Add a piece of tuna, then top with about 1 ounce of the pickled carrots and 1 tablespoon of the guacamole. Garnish with two sprigs of cilantro and serve.
TUNA TACOS
This recipe was given over the radio in the 1950s by the owner of Jordan's Mexican Restaurant, a venerable old eating establishment here in Phoenix. Jordan's did not sell these; they were home food for the family. These are really different tacos, but delish. Note the salad variation at the end.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 20m
Yield 8 tacos
Number Of Ingredients 8
Steps:
- Mix together the drained tuna, onions, chilies and tomato. The amounts of onions, chilies, and tomatoes used may vary according to your own tastes.
- Thoroughly warm on the stovetop or in the microwave.
- Meanwhile, prepare taco shells according to package directions. Spoon filling generously into prepared taco shells. Sprinkle with lettuce, cheese and salsa as desired.
- Note: Make a delicious salad by combining the tuna, onions, chilies, and tomatoes as above; do not warm. Add some salsa to taste to mayonnaise and combine with salad ingredients. Serve on shredded lettuce and garnigh with grated Cheddar cheese, sliced black olives, and tortilla chips or Fritos.
Nutrition Facts : Calories 125.4, Fat 3.5, SaturatedFat 0.6, Cholesterol 14.9, Sodium 227.1, Carbohydrate 9.6, Fiber 1.4, Sugar 0.7, Protein 13.9
FRESH TUNA TACOS
Take a taste adventure and try tuna tacos with the usual onion, peppers and lettuce and the not-so-usual fresh hot sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In medium bowl, mix all Spicy Fresh Chile Sauce ingredients; set aside.
- Set oven control to broil. Spray broiler pan rack with cooking spray. Brush lime juice over fish steaks. Place fish on rack in broiler pan.
- Broil with tops about 4 inches from heat 5 minutes; turn. Broil 5 to 8 minutes longer or until fish flakes easily with fork.
- Break fish into large flakes or cut into 1-inch cubes. Spoon scant 1/2 cup fish into each tortilla. Top with lettuce, bell pepper and onion. Serve with chile sauce.
Nutrition Facts : Calories 400, Carbohydrate 54 g, Cholesterol 45 mg, Fiber 2 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 740 mg
FRESH TUNA TACOS
I first created this recipe for my and my husband's wedding anniversary. He loves fish tacos and he couldn't stop raving about these tacos! Serve on warm tortillas with mango salsa, thinly sliced cabbage, and creme fraiche.
Provided by Margaret Antonelli
Categories Main Dish Recipes Taco Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Combine oil, lime juice, vinegar, jalapeno, cilantro, salt, chili powder, and black pepper in a medium-sized bowl. Add tuna and coat well. Marinate for 1 to 2 hours.
- Heat a skillet over medium-high heat. Add small amounts of tuna at a time, turning every 10 to 15 seconds until lightly browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 6.4 g, Cholesterol 28.5 mg, Fat 33 g, Fiber 1 g, Protein 10.9 g, SaturatedFat 3.1 g, Sodium 1813.8 mg, Sugar 0.6 g
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