Tuna and Roasted Pepper Tacos
Crisp taco shells hold tuna, red onion, dill, parsley, roasted peppers, lemon, and tangy pomegranate molasses.
By Moow Editorial ·
- Add the pomegranate molasses and lemon at the end and fill the tacos immediately so the mixture does not release too much liquid or soften the shells.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 7 small tacos
- Prep time: 10 minutes
- Cook time: 5 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 7 small tacos.
- Calories: 100 kcal
- Protein: 5 g
- Carbohydrates: 14 g
- Fat: 3 g
- Sodium: 173 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Tuna Tacos
Have these measured and ready before you begin.
- 7 small hard taco shells
- 2 (5-ounce/142 g) cans tuna, drained
- 1 red onion, finely chopped
- 1 tablespoon chopped fresh dill
- 1/2 bunch flat-leaf parsley, chopped
- 1/2 cup chopped roasted red pepper
- 1/2 cup chopped roasted long green pepper
- 1 tablespoon pomegranate molasses
- Juice of 1/2 lemon
- 1/4 teaspoon fine salt, plus more only after tasting
Directions
1. Combine the drained tuna, red onion, dill, parsley, roasted red and green peppers, and salt in a bowl.
2. Warm one side of each taco shell briefly in a skillet and shape it with your hand or a taco holder while pliable, if needed.
3. Stir the pomegranate molasses and lemon juice into the tuna mixture just before serving.
4. Spoon the filling into the shells and serve immediately.
Sources
Contains fish; taco shells may contain wheat. Check canned tuna for bones, refrigerate the filling until serving, and do not leave it out longer than 2 hours.