Spicy Thai Chili Tuna Taco Cups

Prep Time10 min
Cook Time 15 min
Time to Table25 min

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


4 large (12" each) Whole-wheat flour tortillas
4 tbsps (each) Fat-free or non-fat sour cream and mild salsa
1 tsp Ground cumin
8 cups Mixed salad greens or Lettuce, chopped
1 can (142g) Clover Leaf® Flaked Light Tuna - Spicy Thai Chili
1 cup Chopped tomato
1/2 cup Corn kernels
2 Green onion, sliced
1 Avocado, chopped (optional)
1/2 cup Cheddar cheese, low sodium, shredded (optional)


  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 four toasted cups and sprinkle with cheese (if using) . Makes 4 servings.


  • 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.


per serving
% Daily
Fat23 g31%
Saturated Fat8 g
Trans Fat0 g
Saturated + Trans40%
Carbohydrate71 g
Fibre13 g46%
Sugar9 g9%
Protein23 g
Cholesterol25 mg
Sodium960 mg42%
Potassium800 mg17%
Calcium450 mg35%
Iron5 mg28%

This site uses cookies to provide you with a more responsive and personalized service. By using this site you agree to our use of cookies. Please read our Privacy Policy for more information on the cookies we use and how to delete or block them.