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
- 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.
- Divide the lettuce between the taco shells and then spoon in some of the rice.
- 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!