Spicy Tuna Rice Paper Tacos (Gluten free) (Edit recipe)

These rice paper tacos are gluten free, nut free and dairy free. This Rice Paper Tacos recipe is perfect for busy weeknights or quick lunches because of its simplicity.

10 minutes

5 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	999
Fat:	40 g
Carbohydrates:	150 g
Protein:	3 g
Cholesterol:	46 g
Sodium:	1300 mg
Fiber:	11 g
Sugars:	17 g
Calculated for total recipe.

by kaylacappiello

View original recipe

Serves: 1

Ingredients

2 whole Rice Paper Wrappers, large cut in half (4 half-circles)
5 oz Canned Tuna, flaked
or lettuce of choiceor lettuce of choice
3 Tbsp Carrots, shredded
9 whole Cucumber, slices
.25 cup Sriracha Mayonnaise, Spicy mayo drizzle store-bought or homemade
2 tsp Furikake, Nori seasoning of choice

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat enough vegetable oil in a large skillet or pan over medium heat.
Carefully submerge one half-circle of rice paper into the hot oil for just a few seconds, until it becomes translucent and slightly puffed. Be careful not to overcrowd the pan.
Using tongs, remove the fried rice paper shell and drain it on a paper towel-lined plate.
Repeat with the remaining rice paper halves.
Once the fried rice paper shells are cool enough to handle, arrange them on a serving platter.
Spoon a portion of the tuna mixture onto each rice paper shell.
Top with shredded lettuce, shredded carrots, and a few cucumber slices.
Drizzle with spicy mayo and sprinkle with nori furikake seasoning to taste.
Serve immediately and enjoy!