Fresh Tuna Tacos

Take a taste adventure and try tuna tacos with the usual onion, peppers and lettuce and the not-so-usual fresh hot sauce.

Prep Time: 20 min
Total Time: 35 min
Makes: 4 servings

(6 ratings)

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Spicy Fresh Chile Sauce
1	medium tomato, finely chopped (3/4 cup)
5	medium green onions, sliced (1/3 cup)
1	medium jalapeño chile, seeded and finely chopped
1	tablespoon chopped fresh cilantro
1/4	teaspoon ground cumin
1	clove garlic, finely chopped
Tacos
2	tablespoons lime juice
1	pound yellowfin tuna or other lean fish steaks, about 3/4 inch thick
8	fat-free flour tortillas (8 inch), warmed
1/4	small head lettuce, shredded (3/4 cup)
1	small red bell pepper, finely chopped
1	medium onion, finely chopped (1/2 cup)

Serve with...

Cuban Black Bean Soup
Total Time: 3 hours 30 min

1.	In medium bowl, mix all Spicy Fresh Chile Sauce ingredients; set aside.
2.	Set oven control to broil. Spray broiler pan rack with cooking spray. Brush lime juice over fish steaks. Place fish on rack in broiler pan.
3.	Broil with tops about 4 inches from heat 5 minutes; turn. Broil 5 to 8 minutes longer or until fish flakes easily with fork.
4.	Break fish into large flakes or cut into 1-inch cubes. Spoon scant 1/2 cup fish into each tortilla. Top with lettuce, bell pepper and onion. Serve with chile sauce.

Time Saver

Use 1 cup Old El Paso® Thick 'n Chunky salsa instead of making the Spicy Fresh Chile Sauce.

Did You Know

Fish is a great choice when you're trying to cut back on fat. It's naturally low in fat and high in protein. Most lean fish derive less than 10 percent of calories from fat.

Nutrition Information:

1 Serving: Calories 400 (Calories from Fat 55); Total Fat 6g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 45mg; Sodium 740mg; Total Carbohydrate 54g (Dietary Fiber 2g, Sugars ncg); Protein 34g Percent Daily Value*: Vitamin A 90%; Vitamin C 58%; Calcium 2%; Iron 16% Exchanges: 3 Starch; 0 Other Carbohydrate; 2 Vegetable; 3 Very Lean Meat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

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