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Add a photoOn my this new recipe was such a hit last week with my family. So delicious and nutritious and what I loved was the ease to prepare them. (And...eating them!).
Ingredients
- 8 Corn Tortillas Taco Shells
- 0ne 6 ounce can light tuna in water
- 2 Jalapeno peppers (sliced)
- 2 whole limes
- One large Ripe Tomato
- Two Haas Avocado (flesh chunked)
- Optional garnish if desired Salsa sauce, sour cream, chopped Cilantro leaves, shredded cheese
Directions
- In a bowl add drained tuna-leave larger chunks
- Cut and slice Jalapeno peppers
- Remove pits from the Avocado and scoop out flesh, cut into chunks
- Cut Tomato in larger diced pieces
- Lime wedges
- Side ramekin of Jalapeno slices
- Fill each Taco shell (note I but mine at a Mexican Specialty Store-they are homemade daily) with a few tuna chunks, avocado, tomato, Jalapeno slices, squeeze lime wedges (juice)
- Optional sour cream, salsa, cilantro leaves
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 4 servings | |
| Calories 127 | |
| Calories from Fat 91 | 72% |
| Total Fat 10.15g | 13% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 470mg | 13% |
| Total Carbs 10.77g | 3% |
| Dietary Fiber 6.0g | 20% |
| Sugars 2.24g | 1% |
| Protein 2.01g | 3% |
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