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Lunches & Mains
Tuna Avocado Lettuce Tacos
A fresh, protein-packed lunch or appetizer that is ready in minutes. Crisp lettuce makes each bite feel light, while tuna, avocado and eggs keep it satisfying.
Jump to recipePrep: 15 minutesCook: 10 minutesServes: 2-3Protein: 22g
Ingredients
- 3 hard-boiled eggs
- 1 avocado
- 1 can tuna in olive oil
- 1 shallot, finely chopped
- Small bunch of chives, chopped
- 1 tablespoon cream cheese
- Juice of 1/2 lemon
- Pinch of salt
- Black pepper
- Iceberg lettuce leaves
- Extra virgin olive oil, to finish
- Balsamic vinegar, to finish
Method
- Mash the hard-boiled eggs and avocado together in a large bowl using a fork.
- Add the tuna, shallot, chives, cream cheese, lemon juice, salt and black pepper.
- Mix until everything is well combined.
- Spoon about 2 tablespoons of the filling into each iceberg lettuce leaf.
- Arrange them on a serving plate like tacos.
- Finish with a drizzle of olive oil and balsamic vinegar, then serve immediately.
Oven and air-fryer alternatives
No oven or air fryer needed. Boil the eggs ahead of time to make assembly even quicker.
Substitutions
Use Greek yogurt instead of cream cheese, spring onion instead of shallot, or canned salmon instead of tuna.
Storage and reheating
Store the filling separately in the fridge for up to 1 day. Fill the lettuce leaves just before serving so they stay crisp.
Frequently asked questions
Can I make these ahead?
Make the filling ahead, but assemble the lettuce tacos right before serving.
What lettuce works best?
Iceberg is crisp and taco-shaped, but little gem or romaine leaves also work well.