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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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
598
Ingredients
2
x 125g tins tuna chunks in spring water, drained
3Tbsp.
pickled jalapeño slices, drained and roughly chopped
3Tbsp.
mayonnaise
1
red onion, finely chopped
75g
red Leicester, coarsely grated
100g
cherry tomatoes, chopped
2
small ripe avocados, destoned and finely sliced
8
soft taco wraps, we used Gran Luchito
1Tbsp.
olive oil
TO SERVE
150g
soured cream
Finely grated zest 1 lime, plus extra wedges, optional, to serve
Small handful coriander, leaves picked
Directions
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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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 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.
