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

Last Update: April 3, 2024

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


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


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

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.

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