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Jalapeño Tuna Taco Salad in Mini Bowls featuring Bumble Bee Prime Fillet® Gourmet Flavors Jalapeños & Olive Oil

 

Jalapeño Tuna Taco Salad in Mini Bowls featuring Bumble Bee Prime Fillet® Gourmet Flavors Jalapeños & Olive Oil

Ingredients
  • 6 (6 inch) flour tortillas
  • 1 (5 ounce) can Prime Fillet®® Albacore Tuna with Jalapeños & Olive Oil, drained
  • 1-1/2 cups combined green and purple cabbage, shredded
  • 1 small green onion, ends trimmed, cut into small pieces
  • 3 tablespoons chopped black olives, plus extra for garnish
  • 1 tablespoons fresh, chopped cilantro, plus extra for garnish
  • 6-8 tablespoons mayonnaise, to taste
  • 1 tablespoon lime juice
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Shredded cheddar cheese for garnish
Directions
  1. Preheat the oven to 350 degrees F. Cut away about 1 inch of the edge of each tortilla to make them slightly smaller.
  2. Turn two muffin tins upside-down. Add each tortilla into the space between 4 of the cups to form a bowl. Place pie weights or dried beans in the bottom of each bowl to help keep them in place.
  3. Bake for 10-14 minutes, or until they begin to turn lightly golden and crisp up. Remove from the oven and when cool, remove the weights or beans and set aside.
  4. Add the tuna to a medium bowl and use a for to separate the chunks. Add the cabbage, green onion, black olives, and cilantro, and toss to combine.
  5. In a separate bowl, combine the mayonnaise, lime juice, chili powder, salt, and black pepper. Mix thoroughly.
  6. Spoon the mayonnaise mixture into the tuna mixture, and mix to incorporate.
  7. Use a spoon to fill each of the taco bowls with the tuna mixture. Garnish with extra olives, cheese, and torn cilantro leaves.
  8. Serve immediately.

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