A short post to show you these super easy tuna mayo tacos I made for lunch. It’s like a boujee tuna mayo! If tuna mayo isn’t your thang use cubed fresh tuna, tempura’d fish goujons or crumbed fried calamari.
Ingredients:
- 10 mini tortillas
- 1 tin tuna
- 1 generous Tb mayonnaise
- 2 spring onions
- 1 Tb Sriracha sauce
- Salt & pepper
- Coleslaw: carrots, red cabbage, lettuce shredded
- coriander
- Avo optional
Method:
- Turn muffin tin over and place folded tortillas in between each muffin holder (see pic).
- Heat in oven at 180 degrees for 10 minutes, take out and allow to cool.
- Drain the tin of tuna, add chopped spring onion, mayonnaise, Sriracha and salt and pepper to taste.
- Shred all the coleslaw ingredients and leave aside to assemble.
- Place a tablespoon of tuna mayo into each taco shell. Top with coleslaw.
- Enjoy!
How to “Make” the taco shells.
This is what they will look like when they’re done. Crisp so they hold their shape but not burnt.
Colorful & Crunchy Coleslaw.
Tuna Mayo (not the one from your school lunch nightmares)
Nom Nom Nom
