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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I found this recipe on Epicurious. I made some changes, so this is the modified version. I really liked how these turned out, great for anyone who doesn't like the taste of fish but has to eat it anyway! For the cream cheese dip, I used Philadelphia Onion Flavour dips, but I suppose any flavour or even plain cream cheese would work. The original recipe called for cilantro, but I replaced it with parsley since I find cilantro has a bit too strong a flavour for my family. Ingredients:
1/8 cup sour cream |
1/8 cup cream cheese dip |
1/4 cup red onion, chopped |
1 tablespoon parsley, chopped |
2 chipotle chiles, from can with adobe sauce, chopped plus adobe sauce to taste |
5 ounces tuna steaks, cut into pieces |
1/2 tablespoon taco seasoning mix (i use basic taco/fajita seasoning) |
3 -4 taco shells, hard or soft or tortilla wraps |
Directions:
1. Mix sour cream, cream cheese, red onion, parsley and chipotle chillies and sauce in a bowl.
2. In a separate bowl, sprinkle tuna pieces with taco seasoning mix.
3. Saute tuna in hot oil for about 3 minutes, depending on your preference and size of pieces.
4. Reduce heat to medium low and stir in sour cream and cheese mixture.
5. Cook for additional 2 minutes or so just until heated through but don't bring it to a boil.
6. Serve on soft or hard taco shells with various topings. I used shredded cheese and lettuce, but avocado would probably be good on here too.
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