When I first went gluten free, it was SO hard to find easy dinner recipes that catered to more than one food allergy! Plus not to mention it was even harder to find asian inspired gluten free recipes! I used to love chinese take out but as soon as I went gluten free that option was gone.
In case you didn’t know, most asian and chinese dishes served at restaurants use soy sauce and soy sauce is not gluten free! So to me, making an asian inspired dish at home is 100x safer if you are gluten free.
These rice paper tacos are made with simple and fresh ingredients and use a spicy mayo that does not contain any soy sauce! This spicy tuna taco recipe is perfect for a busy weeknight dinner or a quick lunch. This easy rice paper taco recipe is ready in under 15 minutes and remind me of my favorite spicy tuna and cucumber roll from my favorite sushi spot! If you have leftover spicy tuna and cucumber, I use the same ingredients in my 15-minute poke bowl!
If you’re gluten free and looking for more asian-inspired homemade take-out recipes, I also love this chicken teriyaki recipe and this cashew chicken and broccoli skillet. Both recipes taste just like your favorite take-out, but are 100% gluten free.
why you’ll love this allergy friendly recipe
- Honestly this recipe makes for the perfect weeknight meal! When I say its easy, its SO easy.
- Comes together in less than 15 minutes.
- This recipe is allergy friendly, gluten free, dairy free and nut free!
- These rice paper tacos use minimal dishes and take minimal clean up… which is my ideal kind of recipe! I hate doing dishes. I’d rather do any other chore rather than dishes. Clean the bathroom? Count me in.
- These are like fresh spring rolls but in taco form!
- Fills you up without feeling heavy.
ingredients & substitutions
Rice Paper Sheet Wrappers: In case this is your first time using rice paper, rice paper sheets are thin sheets made from only rice flour and water. Thats it! 2 ingredients! And NATURALLY gluten free! You can find a rice paper wrapper package in Asian grocery stores or down the international aisle. If you can’t find them, use large spring roll wrappers or make them as lettuce wraps instead! My favorite part of these tacos are the filling, so the wrapper can be changed without compromising taste!
Canned Tuna: Flaked light tuna in water is easiest. You can use chunk light tuna or albacore tuna for a different texture. You can also use raw sushi grade tuna as well if you want a dish that tastes more like your favorite sushi! I love using flaked light tuna in water also on my gluten free poke bowl recipe, which uses similar ingredients but skips the rice paper.
Shredded Lettuce, Carrots and cucumbers: Adds freshness and crunch to the Rice Paper Tacos. Use any kind of vegetables youd like. Pre-shredded carrots save time which is ideal for this quick weeknight recipe.
Spicy Mayo Drizzle: Adds a spicy and creamy kick. You can buy it pre-made or mix mayonnaise with sriracha, hot sauce or chili sauce. Make sure the spicy mayo you are buying from the store is gluten free and contains no soy sauce. I use this sample spicy mayo drizzle on my gluten free chicken poke bowl too!
Nori Furikake Seasoning: A mix of seaweed, sesame seeds, and salt. It gives a savory, umami flavor. You can skip it or use just sesame seeds. I love the Nori Furikake Seasoning from trader joes! If you ask me it is the best one out there.
directions
Step 1
Heat enough vegetable oil or olive 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 paper towels on a plate for 3-4 minutes. Repeat with the remaining rice paper halves. Once the fried rice paper shells are cool enough to handle, arrange them on a serving platter.
Step 2
Spoon the tuna mixture onto the rice paper taco shells.
Step 3
Chop your toppings on a cutting board. Shred the lettuce and slice the cucumber.
Top with your crunchy toppings; shredded lettuce, shredded carrots, and a few cucumber slices.
Step 4
Drizzle the Asian inspired Tacos with spicy mayo and sprinkle with nori furikake seasoning to taste. Serve immediately and enjoy!
expert tips & tricks
- I love adding more of my favorite toppings such as green onions and fresh cilantro. I love these Rice Paper Tacos with a squeeze of time on top, so have your lime wedges ready!
- Is tuna not your thing!? My husband doesnt love tuna either. When I make these tacos for him I use shrimp instead of tuna. This is perfect if you have any cocktail shrimps left over for a party or get together.
- You can also use an asian salad kit as the base of these rice paper tacos instead of buying different vegetables individually. It will save you time and money which is the ideal situation here if you ask me!
- To make these Rice Paper Tacos smaller, cut the rice paper into quarters instead of just in half. Then proceed to fry the rice paper wedge or rice paper triangle until crispy the same way to create a smaller, crispy shell.
recipe variations
- For low-fat Rice Paper Tacos, use canned tuna in water and low-fat or fat-free mayo in the spicy drizzle. You can also skip the mayo altogether and just use a squeeze of lime juice for extra flavor.
- To make this a vegan recipe, I just use chickpeas insead of tuna! Its super simple and still has a neutral flavor.
serving, storing and meal prepping
Serve these Rice Paper Tacos right away for the crispiest rice paper shells. You definitely do not want soggy shells! Trust me!
Leftovers of the fillings can be stored in the fridge. You can also store in an airtight container for up to 2 days.
Freezing definitely isn’t ideal because the rice paper shells will get soggy. I would skip freezing them.
These are perfect for a lunch at work! For meal prep, I like to assemble the Rice Paper Tacos when I am ready to eat them. Keep the fillings in one container, and the fried shells separate in airtight container. You can keep in the fridge for up to 3 days. When I’m ready to eat them, I just assemble the tacos, and add the toppings.
Looking for more allergy friendly easy recipe?
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Spicy Tuna Rice Paper Tacos (Gluten free)
Ingredients
- 2 large rice paper wrappers cut in half (4 half-circles)
- 1 5 oz can canned tuna, flaked
- 3 tablespoons shredded lettuce
- 3 tablespoons shredded carrots
- 9 slices cucumber
- Spicy mayo drizzle store-bought or homemade
- Nori furikake seasoning
Instructions
- 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!
Notes
- I love adding more of my favorite toppings such as green onions and fresh cilantro. I love these Rice Paper Tacos with a squeeze of time on top, so have your lime wedges ready!
- Is tuna not your thing!? My husband doesnt love tuna either. When I make these tacos for him I use shrimp instead of tuna. This is perfect if you have any cocktail shrimps left over for a party or get together.
- You can also use an asian salad kit as the base of these rice paper tacos instead of buying different vegetables individually. It will save you time and money which is the ideal situation here if you ask me!
- To make these Rice Paper Tacos smaller, cut the rice paper into quarters instead of just in half. Then proceed to fry the rice paper wedge or rice paper triangle until crispy the same way to create a smaller, crispy shell.
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