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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve these tacos with salsa, shredded lettuce, sliced avocado and black olives. Corn and black bean salad finishes the meal—except for dessert. We recommend spice cake. Ingredients:
1/3 cup sour cream |
1/4 cup chopped red onion |
3 tablespoons chopped cilantro |
1 teaspoon minced canned chipotle chilies |
1 8-ounce ahi tuna steak, cut into 3/4-inch pieces |
1 tablespoon taco seasoning mix |
1 tablespoon vegetable oil |
4 taco shells |
Directions:
1. Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil).
2. Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
3. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
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