Surf's Up Tacos

Name: Surf's Up Tacos
Yield: 6 Servings
Ingredients: 1 can (6.5 ounces) tuna, drained; 1 can (15.5 ounces) low-sodium kidney beans, rinsed and drained; 1 cup low-sodium canned corn, drained; 1/3 cup low-fat mayonnaise; 2 tablespoons taco seasoning; 2 tablespoons lime juice or juice from one lime; 2 cups lettuce, shredded; 1 1/2 cups reduced-fat cheddar cheese; 1/2 cup salsa; 12 whole grain tortillas or hard taco shells (10 inches across)

Source: USDA MyPlate Kitchen (no contributor credit published)

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-05-04.

This fish taco recipe is a time and money saver, using canned tuna and a mix of canned and fresh veggies.

Makes

6 Servings

Serving size

2 tacos

Ingredients

1 can (6.5 ounces) tuna, drained
1 can (15.5 ounces) low-sodium kidney beans, rinsed and drained
1 cup low-sodium canned corn, drained
1/3 cup low-fat mayonnaise
2 tablespoons taco seasoning
2 tablespoons lime juice or juice from one lime
2 cups lettuce, shredded
1 1/2 cups reduced-fat cheddar cheese
1/2 cup salsa
12 whole grain tortillas or hard taco shells (10 inches across)

Directions

Wash hands with soap and water.
In a medium bowl, flake tuna with fork. Stir in beans, corn, mayonnaise, taco seasoning*, and lime juice.
Place lettuce, cheese, and salsa in separate bowls.
Place tortillas or taco shells on microwave safe plate. Microwave on high for 1 minute.**
To eat, layer tuna mixture, lettuce, and cheese on tortilla. Top with salsa.

Notes

* Taco seasoning can be saved for 12 months once opened. Store in an airtight bag or container for later use. **Microwaves may vary in power, so you may have to change the cooking time. Learn more about: Limes Lettuce

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.