This Gluten-Free Fish Taco Recipe Uses an Affordable Pantry Staple

Spice up taco night with… canned tuna? You bet! This pantry staple sizzles with vibrant flavor like chili powder, garlic powder, and paprika. A zesty avocado crema cools things down, and sweet mango on top adds a touch of sweetness. Plus, this crowd-pleasing recipe is ready in 30 minutes.

Blackened Canned Fish Tacos

Yield: 6 tacos
Active Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the filling:
1 tablespoon Thrive Market Organic Extra Virgin Olive Oil
¼ small yellow onion, finely chopped
1 (5-ounce) can Thrive Market Non-GMO Chunk Albacore Tuna
¼ teaspoon Thrive Market Organic Paprika
½ teaspoon Thrive Market Organic Chili Powder, divided
¼ teaspoon Thrive Market Organic Garlic Powder
¼ teaspoon sea salt

For the crema:
Half avocado
1 tablespoon Thrive Market Coconut Oil Mayonnaise
1 tablespoon lime juice
1 tablespoon finely chopped cilantro
½ teaspoon sea salt

For the garnish:
Half mango, diced
6 (5-inch) corn tortillas
Radishes, thinly sliced
Jalapeño, thinly sliced
Cilantro leaves
Lime wedges

Instructions

Make the filling:
Add oil to a small skillet set over medium heat; sauté onions for 2 to 3 minutes. Add tuna, paprika, ¼ teaspoon chili powder, garlic powder, and salt. Break up tuna as you stir, and cook for another 1 to 2 minutes, until coated.

Make the crema:
Mash avocado in a small bowl. Add the mayonnaise, lime juice, cilantro, and salt, and stir until mostly smooth.

Assemble the tacos:
In a small bowl, toss mango, juice of 1 lime wedge and remaining ¼ teaspoon chili powder. Heat tortillas over a flame until slightly charred, then divide taco filling evenly between the tortillas. Drizzle with crema and sprinkle with radishes, jalapeño, and cilantro. Serve with lime wedges.

Recipe credit: Angela Gaines