Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

David Bonom
Recipe by Cooking Light May 2006

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Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

331 calories; calories from fat 24%; fat 9g; saturated fat 2g; mono fat 4.1g; poly fat 1.7g; protein 31.5g; carbohydrates 32.3g; fiber 5.3g; cholesterol 55mg; iron 2.3mg; sodium 408mg; calcium 138mg.
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