uncooked yellowfin tuna
1 pound(s), cut into 1⁄2-inch-thick strips
fresh lime juice
uncooked bell pepper(s)
2 item(s), medium, assorted-color, seeded and sliced
1 large, sliced
fat free salsa
reduced-fat sour cream
- 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.
- Serving size: 1 fajita