Tuna Fajitas

Total Time
25 min
15 min
10 min
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.


uncooked yellowfin tuna

1 pound(s), cut into 1⁄2-inch-thick strips

fresh lime juice

2 Tbsp

ground cumin

1 tsp

chili powder

1 tsp

table salt

¾ tsp

cayenne pepper


olive oil

1 Tbsp

uncooked bell pepper(s)

2 item(s), medium, assorted-color, seeded and sliced

uncooked onion(s)

1 large, sliced

fat free flour tortilla(s)

4 large, (8-inch)

fat free salsa

½ cup(s)

fat free sour cream

¼ cup(s)


  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. Yields 1 fajita per serving.


Serve with wedges of fresh lime for extra zing.

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