Fresh Tuna Tacos

recipe
This is a great dish for a casual supper; let everyone assemble their own tacos.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 2 filled tacos and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 331
Caloriesfromfat 24 %
Fat 9 g
Satfat 2 g
Monofat 4.1 g
Polyfat 1.7 g
Protein 31.5 g
Carbohydrate 32.3 g
Fiber 5.3 g
Cholesterol 55 mg
Iron 2.3 mg
Sodium 408 mg
Calcium 138 mg

Ingredients

3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon chipotle chile powder or chile powder
1 pound Yellowfin tuna fillet (about 3/4 inch thick)
Cooking spray
8 (6-inch) corn tortillas
1 cup sliced peeled avocado (about 1 medium)
1/2 cup vertically sliced onion
1/4 cup fresh cilantro leaves
24 pickled jalapeño slices
8 teaspoons reduced-fat sour cream
4 lime wedges

Preparation

Combine the first 5 ingredients in a small bowl; sprinkle the spice mixture evenly over both sides of tuna.

Heat a grill pan over high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or until desired degree of doneness. Cut tuna into 1/4-inch-thick slices.

Warm tortillas according to package directions. Divide tuna evenly among tortillas; top each with 2 tablespoons avocado, 1 tablespoon onion, 1 1/2 teaspoons cilantro, and 3 jalapeño slices. Top each with 1 teaspoon sour cream. Serve tacos with lime wedges.

Note:

David Bonom,

May 2006
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