Spicy 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.


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 (85g each) 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)


  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.


  • 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
Fat28 g43%
Saturated Fat7 g
Trans Fat0 g
Saturated + Trans35%
Cholesterol45 mg
Sodium1360 mg57%
Carbohydrate85 g28%
Fibre11 g44%
Sugar16 g
Protein31 g
Vitamin A100%
Vitamin C35%

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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