Fresh tuna fajitas

6
5
5
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Easy
As a time saver, these fajitas are individually assembled and plated rather than served family-style on a sizzling platter, which also reduces the time required to clean up. For the best results, press the ingredients onto the hot surface of the grill pan with either the weighted lid available with some models, or with the bottom of a heavy skillet. This will give the vegetables and fish grill marks and seal in their flavors. Fresh yellowfin tuna is a steak-quality fish, and can stand up to the bold flavors found in fajita spices. If you'd like to make a substitution, choose another firm-fleshed fish such as swordfish or Mahi-mahi.

Ingredients

Uncooked yellowfin tuna

8 oz, one 8-ounce steak, cut into 1/2-inch thick slices

Chili powder

½ tsp

Ground cumin

½ tsp

Table salt

tsp

Cooking spray

4 spray(s)

Uncooked scallion(s)

4 medium, trimmed and halved lengthwise

Uncooked bell pepper(s)

1 item(s), medium, red, stemmed, cored, and cut into 1/2-inch strips

Whole-wheat tortilla(s)

2 medium

Fat free sour cream

¼ cup(s)

Jalapeño pepper(s)

2 Tbsp, pickled slices

Cilantro

2 Tbsp, minced

Fresh lime(s)

½ item(s), two wedges

Instructions

  1. Toss the tuna slices, chile powder, cumin, and salt in a medium bowl. Set aside.
  2. Lightly coat a nonstick grill pan with nonstick spray and set over medium heat for 2 minutes. Add the scallions; cook, turning once, for 5 minutes, or until softened and blackened in spots. Transfer to a cutting board.
  3. Add the bell pepper strips to the grill pan; cook, turning once, for 6 minutes, or until softened and charred in places. Transfer to the cutting board.
  4. Lay the tuna slices cut side down in the grill pan. Cook, turning once, for 2 minutes, or until cooked through. Transfer to the cutting board as well.
  5. Set the tortillas in the grill pan. Heat, turning once, for 20 seconds, or until softened. Transfer to two serving plates.
  6. To assemble, divide the vegetables and tuna strips between the tortillas. Top each with 2 tablespoons sour cream, 1 tablespoon jalapeño slices, and 1 tablespoon cilantro leaves. Squeeze a lime wedge over the ingredients. Serve flat, folded, or rolled.
  7. Serving size: 1 filled tortilla