Fresh Tuna Tacos

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

Yield: 4 servings (serving size: 2 filled tacos and 1 lime wedge)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 24%
  • Fat: 9g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 31.5g
  • Carbohydrate: 32.3g
  • Fiber: 5.3g
  • Cholesterol: 55mg
  • Iron: 2.3mg
  • Sodium: 408mg
  • Calcium: 138mg

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

  1. Combine the first 5 ingredients in a small bowl; sprinkle the spice mixture evenly over both sides of tuna.
  2. 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.
  3. 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.
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