Spicy Tuna Taco Cups
This restaurant-style main course salad makes a refreshing yet hearty mid-week dinner.
Serves 2
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
- 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.
Prepared with
Nutrition
| Amount 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
