When the weather starts warming up, I don’t always want to cook. But that doesn’t mean I don’t want a substantial meal. In the spring, I always start eating salads after a long winter of stews and comfort foods, but I eventually get to a point where I need something more.

This is where my favorite no cook protein option comes in — tuna. I spiced it up with a couple of my favorite Ava Jane’s Kitchen seasoning blends, and then for a lower carb option, served it in green pepper taco “shells.” I like peppers better than lettuce or other vegetable wraps because they’re sturdy and crisp. You can use whatever color peppers you like; for a more festive option, maybe use a mix of red, green, and yellow.

Top these with cheese, sour cream, your favorite salsa, and some hot sauce for a Taco Tuesday experience that will be different than any other.

Tuna Pepper Tacos

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Course: Main Course
Prep Time: 15 minutes
Servings: 2
Calories: 183kcal



  • 2 bell peppers seeded, stemmed, and cut into quarters
  • sour cream for topping
  • shredded cheese for topping
  • hot sauce for topping



  • Combine all the tuna ingredients in a bowl and mixwell. 
  • Spoon the mixture into the bell pepper shells and then topwith your favorite toppings. 
  • Serve immediately.


Use this again: The tuna can be served in corn or flourtortillas, stuffed into an omelet, or added to a taco salad. 
For one or two servings: Recipe can easily be halved or doubled. 
Store leftovers: Store the tuna in an airtight container inthe fridge for up to 3 days. Slice the peppers just before serving. 


Calories: 183kcal | Carbohydrates: 7g | Protein: 34g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1025mg | Potassium: 555mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3823IU | Vitamin C: 152mg | Calcium: 37mg | Iron: 3mg