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Spicy Tuna Taco Cups

This restaurant-style main course salad makes a refreshing yet hearty mid-week dinner.

Serves 
Prep time
10 min
Cook Time
15 min
Time to Table
25 min

Ingredients

2
large whole-wheat flour tortillas
2 tbsp (30 mL)
each fat-free sour cream and mild salsa
1/2 tsp (2 mL)
ground cumin
4 cups (1 L)
mixed salad greens
1 can (142g)
Clover Leaf Flaked Light Tuna - Spicy Thai Chili
1/2 cup (125 mL)
chopped tomato
1/4 cup (50 mL)
corn kernels
1
green onion, sliced
1/2
avocado, chopped (optional)
1/4 cup (50 mL)
shredded Cheddar cheese (optional)

Preparation

  1. Preheat the oven to 350°F (180°C) . Drape each tortilla over a ramekin or small oven-proof bowl and place on a baking sheet. Bake for 15 to 20 minutes or until crisp. Cool completely.
  2. Meanwhile, stir the sour cream with the salsa and cumin. Toss this mixture with lettuce, tuna, tomato, corn, green onion and avocado (if using) .
  3. Divide the salad mixture between the two toasted cups and sprinkle with cheese (if using) . Makes 2 servings.

Tips:

  • For brown-baggers, pack the dressing and salad ingredients in separate containers to toss at lunch.
  • As an alternative to the tortilla cup; roll up and slice a whole-wheat tortilla into strips. Toast on a baking sheet and sprinkle over the salad instead.

Nutrition

AmountAmount per serving% Daily Value
Calories
710
Fat
28 g
43%
Saturated Fat
7 g
Trans Fat
0 g
Saturated + Trans
35%
Cholesterol
45 mg
Sodium
1360 mg
57%
Carbohydrate
85 g
28%
Fibre
11 g
44%
Sugar
16 g
Protein
31 g
Vitamin A
100%
Vitamin C
35%
Calcium
30%
Iron
100%

Claims Per Serving

- Very High Source of Fibre
- Excellent Source of Protein
- Excellent Source of Vitamin A
- Excellent Source of Vitamin C
- Excellent Source of Calcium
- Excellent Source of Iron

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