Tiny Tuna Tacos Recipe

Drain and flake

Open the canned tuna and drain thoroughly. Transfer tuna to a medium bowl and use a fork to flake it into small pieces.

Add mayonnaise, Greek yogurt, finely diced red onion, chopped cilantro, lime juice, ground cumin and hot sauce (if using). Stir until combined and mostly smooth, keeping small flakes of tuna for texture.

Season the mixture with salt and freshly ground black pepper. Taste and adjust: add more lime juice, salt, or hot sauce to preference. Set filling aside while preparing tortillas and toppings.

Warm the mini tortillas: heat a skillet over medium-high heat. Lightly brush both sides of each tortilla with a little olive oil (about 1 tsp total for 8 tortillas) and sprinkle a pinch of salt over them.

Pan-sear each tortilla 20–30 seconds per side until pliable and slightly charred at the edges. Stack them wrapped in a clean towel to keep warm and soft.

Prepare toppings: spread shredded cabbage in a shallow bowl, mix diced tomato with scallion if desired, and set out crumbled cotija/feta, cilantro leaves and lime wedges.

Assemble each taco: place about 2 tablespoons (approximately 1 oz / 0.0625 cups) of the tuna filling onto a warm mini tortilla. Top with a small pinch (about 1 tablespoon) of shredded cabbage, a few pieces of diced tomato, a sprinkle of crumbled cheese, and a cilantro leaf.

Serve: squeeze a wedge of lime over each taco just before eating. Arrange tacos on a platter and serve immediately so the tortillas remain warm and the cabbage stays crisp.