Tuna fajitas
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Tuna’s meaty, firm texture makes it an ideal fish to use in the popular Mexican dish of fajitas, usually reserved for chicken or beef. If you don't want to use tortillas, serve with large Romaine lettuce leaves instead. While sour cream is traditional in Mexican cooking, you can easily swap it for nonfat plain Greek yogurt that's mixed with a little lime juice and lime zest. Optional toppings include pickled jalapeños, fresh cilantro sprigs and sliced radishes. Serve with fresh lime wedges for extra zing.
Ingredients
Uncooked yellowfin tuna
1 pound(s)
Fresh lime juice
2 tbsp(s)
Ground cumin
1 tsp(s)
Chili powder
1 tsp(s)
Table salt
¾ tsp(s)
Cayenne pepper
⅛ tsp(s)
Olive oil
1 tbsp(s)
Bell pepper
2 item(s), medium
Onion
1 large
Flour tortilla
4 medium
Fat free salsa
½ cup(s)
Reduced-fat sour cream
4 tbsp(s)
Instructions
1
Combine the tuna, lime juice, cumin, chili powder, 1⁄4 teaspoon of the salt, and the cayenne in a bowl; toss to coat. Refrigerate, covered, 10 minutes.
2
Heat the oil in a large nonstick skillet over medium-high heat. Add the bell peppers, onion, and the remaining 1⁄2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4–5 minutes. Stir in the tuna mixture and cook, stirring, until the tuna is just opaque in the center, 3–4 minutes.
3
Stack the tortillas on a microwavable plate. Cover with wax paper and microwave on High, 50 seconds. Spoon 1 cup of the tuna mixture onto each tortilla. Top each with 2 tablespoons salsa and 1 tablespoon sour cream. Fold to enclose the filling and serve at once.
4
Serving size: 1 fajita
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