I am a little shocked that this is my first taco recipe on my blog since I eat them regularly during the week; it's one of those foods that just feeds the soul AND they are honestly one of the easiest things you can make, but that is just my opinion. Normally, I roast up a variety of different vegetables for the week and cook up different proteins for my salads, but when that becomes a little mundane I throw everything in a few tacos for a completely different meal...
BUT, for these tuna tacos made with an apple brussels sprout slaw mixed in a with a lemon mustard vinaigrette, you actually do not need to even cook ONE thing. Of course, you can heat up the taco shells to get them warm or crispy to your preference, but these are that simple. For the tuna, I used Safe Catch Tuna, which makes these tacos so simple to put together. The tuna is amazing because not only does it come in so many different flavors (to name a few: garlic herb, habanero mint, citrus paper, or tandoori - this one is my favorite!) so you will never get bored, but I love this brand because there are no added fillers or preservatives; think water, soy, or pyrophosphates. Safe Catch Elite Tuna has the lowest level of mercury than any other brand and is great for anyone following the Whole30 diet, Paleo, gluten free, or anyone looking to add more protein into their diets (it has 35 grams per can!)
Anyways, all you need is about 10-15 minutes for these tacos and you have a quick easy lunch or dinner that is super light, but filling with the amount of protein from the tuna. You'll also have enough slaw left over to snack on, to put on top of salads, or to use as dip for crackers etc!
For the apples, I used fresh ones from the farmers market, since we are heading into the fall months, you'll be able to pick up your favorites easier in the stores or even yourself at the farm. It'll make such a difference- you can really use any type you like. For the walnuts, I decided to roast them in the oven for about 10 minutes while I was prepping everything else, but it isn't necessary, it just brings out the flavor a bit more of the walnut. The lemon mustard vinaigrette is a bit tart and a little sweet, but balances perfectly with the sweetness of the apples (which is why you might not want to use a tart apple, such as a granny smith), the saltiness of the walnuts, and the brussels sprouts. This dressing also is perfect for salads too! Once all of the slaw is marinated in the dressing you simply top the taco with that and the tuna and you are done! That simple!
I am all about the easy eats since often heading back into the fall many of us are on the go and need something quick, yet healthy and filling, and light! This is perfect for that!
Prep time: 15 minutes
Total time: 15 minutes
Yields: 2-3 tacos (you will have left over slaw)
1 can Safe Catch Elite Tuna (original flavor)
1.5 cups thinly sliced brussels sprouts
1 cup walnuts
1 small apple
Few handfuls of arugula leaves
half a lemon
1/2 cup olive oil
2 spoonfuls of mustard (roughly 2-3 tbsp)* (I used a spicy brown mustard)
sea salt to taste
pepper to taste
2 tsp. maple syrup *you could sub honey, did not try
2-3 tbsp. apple cider vinegar or a red wine vinegar
What you need to do:
1. If you are toasting your walnuts, do this first: Roast the walnuts at 350 degrees for about 10 minutes. Check after 5-7 minutes to make sure they are not burning. Remove from baking sheet and set aside.
2. Cut the apple into matchstick pieces and add to a small bowl with the juice of half a lemon, set aside.
3. Cut the stems off the brussels sprouts and thinly slice into tiny pieces
4. Make the dressing: Mix everything in a bowl and taste test, adjust to preference.
5. Prepare the slaw. In a large mixing bowl, add the brussels sprouts, walnuts, the dressing and the apples. *Make sure you drain the apples of the lemon juice before adding them to the bowl. Give everything a mix until well combined. Set aside.
6. Heat the taco shells: You can either warm them in the oven, place them under the broiler on high to get crispy, or on a cast iron pan.
7. Top each tortilla with the arugula, the tuna, and the slaw!
You can also add avocado, hemp seeds, or anything else you love!
1. The slaw will stay fresh for a few days in the fridge in an air tight container. Before putting any leftovers away you can squeeze lemon juice to prevent the apples from browning.