My Hungry Husband

A short post to show you these super easy tuna mayo tacos I made for lunch. It’s like a boujee tuna mayo! If tuna mayo isn’t your thang use cubed fresh tuna, tempura’d fish goujons or crumbed fried calamari.


  • 10 mini tortillas
  • 1 tin tuna
  • 1 generous Tb mayonnaise
  • 2 spring onions
  • 1 Tb Sriracha sauce
  • Salt & pepper
  • Coleslaw: carrots, red cabbage, lettuce shredded
  • coriander
  • Avo optional


  1. Turn muffin tin over and place folded tortillas in between each muffin holder (see pic).
  2. Heat in oven at 180 degrees for 10 minutes, take out and allow to cool.
  3. Drain the tin of tuna, add chopped spring onion, mayonnaise, Sriracha and salt and pepper to taste.
  4. Shred all the coleslaw ingredients and leave aside to assemble.
  5. Place a tablespoon of tuna mayo into each taco shell. Top with coleslaw.
  6. Enjoy!

How to “Make” the taco shells.

This is what they will look like when they’re done. Crisp so they hold their shape but not burnt.

Colorful & Crunchy Coleslaw.

Tuna Mayo (not the one from your school lunch nightmares)

Nom Nom Nom

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