Weather-wise, we’re at that point where we’re bidding our final farewells to the cold nights while simultaneously awaiting the return of summer, like a distant relative who’s been away on an extended vacation leave. Beach season is rolling out and as we struggle to fit in last year’s swimsuits, packing correctly for our road trips and holidays is once again a concern. For me, whenever I’m trying to save a little bit of money, canned goods (especially tuna) are the main culprits in my overweight luggage.
This no-cook Fish Taco recipe is something I wish I learned long ago. Easy, simple, and delicious, all you need is a knife to dice the red onions. If you prepare everything ahead, pack them up, and assemble when you’re ready to eat, you won’t even need that.
It’s during these moments that I am grateful for those tiny portable Kewpie bottles. It makes it easier to prepare recipes like this on the road. I do always regret it moments later though, when I realize I’ve finished half of the stuff by myself.
Easy Fish Tacos
Total Time: 30 minutes
Yield: 4-5 servings, estimated
- 2 regular cans tuna flakes in brine or oil
- 2 red onions (filipino size)
- salt and pepper
- taco shells
- fresh or store-bought salsa
- 1/2 lettuce, shredded
- Drain the tuna flakes.
- Finely dice the onions.
- Mix the tuna, onions, and mayonnaise together. Just use enough mayonnaise to submerge the tuna and onions, but not drown them. Season with S&P to taste.
- Assemble the lettuce, tuna mix, and salsa in the taco shell.
- Serve and enjoy!