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Tuna and Black Bean Tacos with Avocado Salsa

Name: Tuna and Black Bean Tacos with Avocado Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2-3
Ingredients: 1 tin John West ECOTWIST Tuna Chunks in Brine; 1 vine tomato, finely chopped; ½ Avocado, finely diced; ½ Red onion, very finely sliced; 1 lime, half juiced and half cut into small wedges; 1-2 tsp chipotle paste; 1 clove garlic, finely chopped; 1 tsp ground cumin; ½ tin/carton Black beans; 1 tsp vegetable oil; Few sprigs fresh coriander, chopped; 6 mini soft tacos or flatbreads; 2 Handfuls shredded crunchy lettuce (gem/cos/romaine/iceberg); Few thin slices fresh red or green chilli, optional

mins

30

approx

2-3

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Average rating: 3.8/5 from 22 reviews

Nutrition

INGREDIENTS

1 tin John West ECOTWIST Tuna Chunks in Brine

1 vine tomato, finely chopped

½ Avocado, finely diced

½ Red onion, very finely sliced

1 lime, half juiced and half cut into small wedges

1-2 tsp chipotle paste

1 clove garlic, finely chopped

1 tsp ground cumin

½ tin/carton Black beans

1 tsp vegetable oil

Few sprigs fresh coriander, chopped

6 mini soft tacos or flatbreads

2 Handfuls shredded crunchy lettuce (gem/cos/romaine/iceberg)

Few thin slices fresh red or green chilli, optional

Featuring

Tuna Chunks In Brine 4 Pack

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Step 1

Mix together the avocado, tomato, red onion and lime juice and set aside

Step 2

Heat the oil in a frying pan and fry the garlic, chipotle paste, ground cumin and black beans in oil for 3-4 minutes until the beans are thoroughly heated through then stir in most of the chopped coriander

Step 3

Toast the tacos in a dry frying pan then transfer to a board

Step 4

Add some shredded lettuce, then spoon on some beans, some tuna and some avocado salsa. Sprinkle with more coriander and chillies and serve with lime wedges for squeezing over

EXPERTs TIP

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