Tuna-Stuffed Jicatacos

Marielle Henaine
Take care of your body with these flavorful and nutritious tuna-stuffed jicatacos! Jicamas, carrots, onion, cilantro, tomato, alfalfa, and mango team up to make this perfect dish that will surely help you get into the healthy track.
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Ingredients
4
Portions
  • 1 1/2 cups canned tuna in water, drained
  • 1/4 cups onion, finely chopped
  • 1/4 cups carrot, shredded
  • 1/4 cups tomato, finely chopped
  • 1/4 cups avocado, cut into small-sized cubes 
  • 1/4 cups peas
  • 3 tablespoons cilantro, finely chopped
  • 1/2 cups mayonnaise
  • 1 tablespoon mustard
  • salt
  • pepper
  • 1 jicama, peeled, cut into half, for the tacos
  • some alfalfa, for garnish 
  • some mango, cut into cubes, for garnish 
Preparation
15 mins
15 mins
Easy
  • In a bowl, combine tuna, onion, carrots, tomato, avocado, peas, cilantro, mayonnaise, mustard, salt, and pepper and mix until perfectly incorporated. Set aside.
  • Using a mandoline, cut jicama into thin slices to make jicama tortillas.
  • Stuff jicama tortillas with tuna salad and form tacos.
  • On a plate, serve tuna-stuffed jicatacos garnished with alfalfa and small-sized mango cubes.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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