A burst of inspiration came when I noticed a Taco Tuesday recipe, and suddenly I knew. What had to be done with the corn tortillas lazing around in my fridge was to construct mini tacos. While you may not be seeing this recipe on Tuesday, two-bite tacos are desirable on any day of the week!
Since my motto here is about kissing dairy good bye, I will always find a way to have a non-dairy option. Even if the recipe tastes a little better with cheese. Which is certainly true of tuna melts.
Still, with the creamy mayo and briny olives, you can enjoy a darn good mini taco sans cheese. If you feel bold, add some slapdash curtido salsa (sauerkraut plus salsa) for quite the flavor fiesta!
These mini tacos are great for an affordable appetizer or portable lunch! Even if you are not wild about tuna, these have an amazing balance of flavors. With the cheese and olives and tomato and cumin, the tuna takes an accessory role. Another perk of these ingredients is the low cost. Pull these together for a party and you will have a bargain appetizer for under 20 cents per taco.
You can also swap out the tuna for leftover turkey or chicken. Mini tacos are also well suited for making ahead. Simply freeze and reheat for convenience food crafted with ingredients you control and can feel good about serving.
Tuna Melt Mini Tacos
Ingredients:
- 12 to 16 corn tortillas (for gluten free) or flour tortillas (purchased or homemade)
- mozzarella or Monterey Jack cheese (or dairy-free cheese alternative), sliced or shredded
- red sweet pepper or tomato, diced
- black olives, sliced (or cooked black beans)
- 1 can tuna packed in water, drained
- 2 Tablespoons mayonnaise
- 1/2 teaspoon ground cumin, or more to taste
- 1/4 teaspoon paprika or smoked paprika
- 1/2 teaspoon onion powder
- salt and pepper to taste
Directions:
- Warm tortillas according to package directions to soften them. Use an empty tuna can or large biscuit cutter to cut each tortilla into 2 or 3 smaller rounds.
- In a medium bowl, stir together tuna, spices, and mayonnaise until blended. Season with salt and pepper to taste.
- On one side of each tortilla round, layer about 1 teaspoon tuna, olive slices, pepper or tomato, and cheese. Fold the empty side over the filling to form each taco.
- Heat a large skillet over medium heat and place folded tacos in skillet, pressing them closed with a spatula. Cook tacos for one minute and then flip over to the other side to melt the cheese. Serve warm. To make mini tacos ahead, let cool completely before freezing. Mini tacos may be reheated in the microwave or oven before serving.
I’m bringing these to Fiesta Friday this week, co-hosted by Judi @ cookingwithauntjuju and Maggie @ Spoon in a Saucepan.
Swirls and Spice 
This would make one good little lunch!
I love tuna melts but never made it into a taco, a sandwich yes but not a taco. Olives too – Happy FF!
Aw, they look so cute in the miniature-form but sound absolutely amazing! I really love the addition of olives, it adds something new.
I love tuna melts! Like Judi, I’m not sure if I’ve ever made it into a taco but I’ve substituted pita bread before. Also, never had it without cheese but this is a fun combination. I love the spices you’ve added. I use my mom’s recipe and we don’t use spices for it but yours sounds really good.
Thanks for sharing at FF.