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Easy Tuna Tacos
Course:
Snack
Cuisine:
Mexican
Keyword:
taco, tuna
Servings:
6
Ingredients
1/3
cup
Magnolia Real Mayonnaise
2
tsp
chopped garlic
6
pieces
small flour tortillas or pita bread lightly warmed or toasted
1/2
cup
shredded lettuce leaves
1/2
cup
sliced cucumber
1
piece
(100 g) tomato, sliced
1
can
(185 g) San Miguel Del Mar Tuna Chunks in Oil drained
Instructions
To make garlic sauce, mix mayonnaise and garlic then set aside.
In the center of each flour tortilla, place 1 to 2 tablespoons of lettuce leaves, cucumber slices, tomato slices, and tuna. Drizzle with garlic sauce.
Fold tortilla to secure filling.
Notes
Keep tortillas in the refrigerator for up to a week and freeze for up to 3 months.
To warm store-bought tortillas:
heat in a dry hot pan over medium heat for about 30 seconds on each side,
wrap stacked tortillas in a paper towel, then wrap in aluminum foil and bake at 300°F for about 10 minutes and
cover tortillas with a damp paper towel and microwave for 1 minute.
Buy salad greens that are bright in color, leaves crisp, free of blemishes, and smell fresh.