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:
Yield
4 servings (serving size: 2 filled tacos and 1 lime wedge)
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.
Nutritional Information
- Calories:
- 331 (24% from fat)
- Fat:
- 9g (sat 2g,mono 4.1g,poly 1.7g)
- Protein:
- 31.5g
- Carbohydrate:
- 32.3g
- Fiber:
- 5.3g
