Seafood-Tuna Taco

★★★★★ 1 Review
cheesecakerlover avatar
By Cookie Netta
from Saint Cloud, FL

It was a hot summer day, and I didnt' want to cook anything hot so I had a can of Tuna in my cupborad, carefully thought about it, and made a Tuna salad, to go with a Taco. It came out so well, that I must have it here so all can enjoy.

serves 5 people
prep time 25 Min
method Refrigerate/Freeze


  •   2-3 can(s)
    tuna fish
  •   2 can(s)
    carrots, chopped
  •   3 stalk(s)
    celery diced small
  •   1 large
    onion, diced
  •   2 large
    ccumber diced
  •   2 large
    green and red sweet peppers
  •   1 small
    amount of salt and pepper
  •   1 tsp
    celery seeds
  •   2-3 Tbsp
    of mayo ( may need extra)
  •   1 pkg
    taco season, ground ( do not dulute)
  •   2 box
    taco shell soft or crispy
  •   3 large
  •   1 stalk(s)
    romain lettuce head
  •   1 tsp
    sour cream for the topping

How To Make

  • 1
    Chopped Tuna into a blender or chopper, till chunky. Do not make it small...but small enough to mix with ingredients.
  • 2
    Dice onions, green and red pepper, celery, carrots, and then add this group to the Tuna, mix well
  • 3
    Add the tablespoon of Celery Seeds, salt abd pepper, along with the dry Taco Season. Mix well. Then add your Mayo, and mix well.
  • 4
    Then add the Tuna salad to the Taco Shell place dice tomatoes on top along with a small spoon of sour cream.