These crispy baked tacos are the perfect handheld treat for a gathering. Tuna works well, but you can play around with the protein – shredded chicken or minced beef fried with chipotle paste would also both work.
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- 2 x 125g tins tuna chunks in spring water, drained
- 3 Tbsp. pickled jalapeño slices, drained and roughly chopped
- 3 Tbsp. mayonnaise
- 1 red onion, finely chopped
- 75 g red Leicester, coarsely grated
- 100 g cherry tomatoes, chopped
- 2 small ripe avocados, destoned and finely sliced
- 8 soft taco wraps, we used Gran Luchito
- 1 Tbsp. olive oil
TO SERVE
- 150 g soured cream
- Finely grated zest 1 lime, plus extra wedges, optional, to serve
- Small handful coriander, leaves picked
- Step 1Preheat oven to 200°C (180°C fan) mark 6. Line a large baking tray with baking parchment and pop into the oven to preheat (this will help the underside of the tacos go crispy).
- Step 2In a bowl, mix the tuna, pickled jalapeños, mayonnaise, onion, cheese, tomatoes and plenty of seasoning until combined.
- Step 3Divide the tuna mix and avocado slices between the taco wraps, arranging them so they only cover 1/2 of each wrap. Fold the empty side of each wrap over the filling, pressing gently to stick (secure with a cocktail stick, if needed).
- Step 4Remove the tray from the oven and carefully arrange the folded tacos on it. Brush the tops of the wraps with the oil and cook for 20min, until crispy and golden.
- Step 5Meanwhile, in a small serving bowl, mix the soured cream, lime zest and plenty of seasoning. Remove the tacos from the oven and sprinkle over the coriander. Serve with the lime soured cream on the side for dipping, and extra lime wedges, if you like.
Per serving:
- Calories: 598
- Protein: 21g
- Fat: 39g
- Saturates: 13g
- Carbs: 38g
- Sugars: 6g
- Fibre: 4g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
