Tuna Taco Salad Bowls
This restaurant-style main course salad makes a refreshing yet hearty mid-week dinner.
| Serves/Makes: | 2 |
| Preparation Time: | 10 Minutes |
| Cook Time: | 15 Minutes |
| Time to Table: | 25 Minutes |
Tuna Taco Salad Bowls 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 |
| 2 cans (85 g each) | Clover Leaf Skipjack 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
- 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.
- Meanwhile, stir the sour cream with the salsa and cumin. Toss this mixture with lettuce, tuna, tomato, corn, green onion and avocado (if using) .
- 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.
Nutrients Per Serving
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CLAIMS PER SERVING- Excellent Source of Protein - Excellent Source of Vitamin A - Excellent Source of Vitamin C - Excellent Source of Calcium - Excellent Source of Iron |
