Swap your Friday night takeaway for these homemade tacos – they’ll be ready in less than the time it would take to have dinner delivered!

Choose your favourite John West Tuna Infusions for this – we like it spicy with the Jalapeno or Chilli and Garlic flavours best.

You can add extra beans, sweetcorn, cheese and salsa depending on what you fancy

Makes: 6 tacos

Or double up if you’re feeding a crowd!

Takes: 10 minutes


1 x 80g tin John West Tuna Infusions with Jalapeno
6 crunchy corn taco shells
125g Spicy Mexican rice (half a microwaveable pouch)
1 large vine tomato, finely diced
few sprigs fresh coriander, chopped
½ large gem lettuce, finely shredded

To serve, optional

Lime wedges

  1. Warm the taco shells and heat the rice according to the pack instructions. Tip the rice into a bowl and stir in the tomatoes and coriander.
  2. Divide the lettuce between the taco shells and then spoon in some of the rice.
  3. Top with the spicy Tuna then squeeze over a little lime juice and add a dollop of guacamole if you like. Serve with napkins at the ready!