Spicy Thai Chili Tuna Tacos

PREP INSTRUCTIONS

1. Toast taco shells for 20-30 seconds in toaster oven or 350F for a minute in a conventional oven.
2. In a sauté pan, lightly heat the tuna.
3. Turn heat to low and quickly stir in half of the sour cream.
4. Place a quarter of the tuna mixture into each taco shell.
5. Top with the lettuce, tomato and remaining sour cream.
6. Garnish with lime wedges.

Make it a Combo: Serve with a side of Asian Slaw and Fruity Mango Soda (see recipes below).

Asian Slaw
2 tbsp rice wine vinegar
1 tbsp Dijon mustard
4 tbsp sesame oil
¼ cup red cabbage, shredded
¼ cup green cabbage, shredded
¼ cup carrots, grated
1 tbsp sesame seeds, toasted

• In a small bowl, whisk together the rice wine vinegar and Dijon mustard.
• Slowly drizzle the sesame oil whisking continuously.
• In another bowl, toss the cabbages and carrot together.
• Drizzle the dressing over top and garnish with the toasted sesame seeds.

Serves 2.

Nutritional information (Asian Slaw) per serving: 310 calories, 30g fat, 340mg sodium, 9g carbohydrates, 1g fibre, 5g sugar, 2g protein, 25%DV vitamin A, 15%DV vitamin C.

Fruity Mango Soda
½ cup fresh mango, chopped
2 cups club soda
Ice

• Mix together the mango slices with club soda and ice.
• Let steep in the refrigerator for 20 – 30 minutes before serving.

Serves 2.

Nutritional information (Fruity Mango Soda) per serving: 25 calories, 0.1g fat, 50mg sodium, 7g carbohydrate, 1g fibre, 6g sugar, 20%DV Vitamin C.