- Total Time
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 tuna1 pound(s), cut into 1⁄2-inch-thick strips
fresh lime juice2 Tbsp
ground cumin1 tsp
chili powder1 tsp
table salt¾ tsp
cayenne pepper⅛ tsp
olive oil1 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 salsa½ cup(s)
fat free sour cream¼ cup(s)
- 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.
- 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.
- 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.