Weeknight Crispy Pescavore Tuna and Potato Tacos are stuffed with with pre-cooked potatoes, Pescavore Tuna, and topped with cheese, and oven-baked. These tacos are crunchy on the outside, but savory and cheesy inside. Serve each taco with your favorite salsa, cilantro, and avocado. These come together easily and are so delicious!
1 package corn tortillas
1 tbsp olive or vegetable oil for greasing pan
1-2 packages Pescavore tuna tidbits
2 cups grated cheddar cheese
2 cups diced, cooked potatoes
1-2 cups shredded cabbage
1 bunch cilantro, optional
1 cup Chipotle ranch dressing (available in most supermarkets)
1 jar corn salsa (available in most supermarkets)
Preheat oven to 350 degrees. On an oiled cookie sheet, place 4-6 tortillas, not touching each other. Place 1-2 tbsp potatoes (left over or cooked just for these tacos) on one half of each tortilla, then cover potatoes with tuna and then some cheese. Fold each tortilla in half to cover ingredients, pressing to stay closed. Bake for about 5 minutes until crisp on that side, and then turn over for an additional 2-3 minutes. Remove from oven, transfer to a plate, open slightly to put in some cabbage and cilantro, if using, and a teaspoon or 2 of the dressing. Garnish with corn salsa, if desired. Continue filling and baking the rest of the tortillas, if desired. Enjoy!