Tuesday, May 29, 2007

Tuna Tacos

We had tuna tacos for dinner. The portion size was perfect. I must mention that we also served this with a side of fat-free refried beans. And if you were curious, we bought our tuna in the freezer section of Trader Joe's.

I added the recipe below:


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


  • 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


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.

Nutritional Information

331 (24% from fat)
9g (sat 2g,mono 4.1g,poly 1.7g)