What you need - Ingredients list

Chilli Tuna Street Tacos
0:15 prep
0:05 cook
Chilli Tuna Street Tacos

The crunch of vegetables and sweet corn teamed with chilli flavoured tuna in Mexican street tacos.

0:15 prep
0:05 cook


  • ¼ cup apple cider vinegar
  • 1½ tablespoons sugar
  • 1 small red onion, thinly sliced
  • 2 teaspoons olive oil
  • 125g can Edgell Corn Kernels, charred
  • 4 x 11cm mini flour tortillas, charred or warmed
  • 1 cup finely shredded cos lettuce
  • 1 small julienned carrot
  • 90g can John West Protein+ Calcium Rich Tuna – Chilli
  • Fresh coriander leaves and lime wedges, for serving
  • Aioli or sour cream, optional, for serving
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Step 1

Combine vinegar and sugar in a small glass bowl and stir until sugar has dissolved. Add onion and stir well. Stand for 15 minutes. Drain.

Step 2

Meanwhile, heat oil in a small non stick frypan over medium heat. Add Edgell Corn Kernels and cook for 1 minute until lightly charred.

Step 3

Top tortillas with lettuce, carrot and corn. Top with John West Tuna and pickled onions.

Step 4

Garnish with coriander. Squeeze over lime juice and serve with aioli.

Tip For an added chilli hit, garnish tacos with thinly sliced red chillies before serving.