• In a medium bowl, combine the chopped chipotle, tomato paste, water, salt and olive oil.
  • Heat a cast iron pan over medium heat. Drizzle with olive oil and add the onion. Sauté until slightly softened and translucent. Add in the plant-based tuna, stirring for a moment, then add the chipotle mixture, stirring gently to combine. Cook just to heat through, stirring often to prevent burning, about 3 minutes. Remove from heat and set aside.
  • Optional step for the corn: Spread the corn in an even layer on a flat plate. Using a butane torch, char the corn.
  • To make the cilantro-lime yogurt sauce, combine all ingredients and stir gently to mix.
  • To serve, spoon the plant-based tuna over tortillas. Top with the charred corn, sauce, cilantro and sliced jalapeño and serve immediately.
Chipotle Tuna Tacos with Cilantro-Lime Yogurt Sauce
  • Preparation15 minutes
  • Cook Time 10 minutes
  • Serves 4

INgredients

For Filling

  • 1 tablespoon chipotle pepper in adobo, chopped
  • ⅔ cup tomato paste
  • ½ cup water
  • A few pinches coarse sea salt
  • ¼ cup olive oil, plus more for the pan
  • ½ white onion, chopped
  • 3 pouches Good Catch® Naked in Water Plant-Based Tuna
  • 1 cup corn kernels

For Sauce

  • 1 cup plain unsweetened plant-based yogurt
  • Juice from ½ lime
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon agave syrup
  • Pinch fine sea salt

 

  • 8-12 tortillas, for serving
  • Fresh cilantro, for serving
  • Sliced jalapeño peppers, for serving

Instructions

  • In a medium bowl, combine the chopped chipotle, tomato paste, water, salt and olive oil.
  • Heat a cast iron pan over medium heat. Drizzle with olive oil and add the onion. Sauté until slightly softened and translucent. Add in the plant-based tuna, stirring for a moment, then add the chipotle mixture, stirring gently to combine. Cook just to heat through, stirring often to prevent burning, about 3 minutes. Remove from heat and set aside.
  • Optional step for the corn: Spread the corn in an even layer on a flat plate. Using a butane torch, char the corn.
  • To make the cilantro-lime yogurt sauce, combine all ingredients and stir gently to mix.
  • To serve, spoon the plant-based tuna over tortillas. Top with the charred corn, sauce, cilantro and sliced jalapeño and serve immediately.