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Every texture and flavor you can imagine are in these vibrant tacos. Sweet, spicy, crunchy, creamy. You name it, and these tacos got it!
8 corn tortillas (gluten-free, if needed)
2 jars Tuscanini Tuna Fillets
1 cup spinach
1/2 cup red cabbage, shredded
1/2 cup corn kernels
1 red pepper
1 orange pepper
1 avocado
1 small red onion
1 jalapeño
1 mango
1 tablespoon parsley, checked or bug-free
1 lime
1/2 teaspoon salt
1/4 teaspoon chili powder
1/2 cup Gefen Mayonnaise
1 teaspoon sriracha
1 tablespoon Heaven & Earth Lime Juice
1/8 teaspoon salt
Dice all the vegetables for the salsa and shred the parsley. Squeeze the juice of the lime over the salsa and season with salt and chili powder. Toss until fully incorporated.
Place the corn tortillas over an open flame for a couple of seconds until lightly charred.
Slice each tuna fillet into two strips.
Place a few spinach leaves, red cabbage, corn kernels, and two strips of tuna fillet on a corn tortilla to assemble. Top with two tablespoons salsa and a drizzle of spicy mayo.
Sponsored by Tuscanini
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