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:

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