Tuna Tacos

This is an easy lunch to prepare ahead of time and take to work.

  1. Combine the tomato, onion, celery and cilantro in a bowl. Squeeze the juice of the lime and mix in gently. Add the already drained tuna and blend.
  2. Add diced jalapeño (optional). Season lightly with salt and sprinkle more lime juice if needed. Cover and chill in the refrigerator for 20 minutes.
  3. Warm corn tortillas in a hot skillet or comal. Divide the tuna salad among three tortillas and roll up.
easy Level | 30 minutes Total time | 330 Calories


  • 1 small tomato, chopped
  • c finely chopped red onion
  • 1 celery stalk, finely chopped
  • 1 T chopped fresh cilantro
  • 1 fresh lime
  • 1 5-ounce can of tuna packed in water, drained
  • 1 jalapeño pepper, seeded, finely diced (optional)
  • t salt
  • 3 small (4-inch) corn tortillas, warmed

Nutrition Information:

Total fat: 5 g; Saturated fat: 1 g; Trans fat: 0 g; Cholesterol: 40 mg; Sodium: 80 mg; Carbohydrates: 43 g; Fiber: 7 g; Sugars: 8 g; Protein: 28 g; Potassium: 577 g

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