This recipe makes a perfect snack or weekend lunch. It’s even portable, so you can enjoy it on
the go! Load up your taco shells with your fave add-ons—we’re digging diced
tomatoes and a hint of sour cream, but you can mix it up with salsa verde,
avocado or other healthy additions, as well. Hope you’re hungry!
Makes 1 serving, two tacos
1 5-ounce can of tuna with liquid
2 tablespoon taco seasoning
2 tablespoons hot water
2 taco shells
1/4 cup shredded, low-fat cheddar cheese
½ small tomato, chopped
2 tablespoons non-fat sour cream
Heat a nonstick skillet over medium heat. When the pan is warm, add the tuna and stir
to break up the big chunks of tuna fish.
Evenly sprinkle the taco seasoning over the tuna, and add hot water.
Stir well until the water is absorbed and the fish is heated through. Divide the tuna in half, and fill each taco
shell with ½ tuna mixture. Top each taco with 2 tablespoons cheese, as much
salsa as you’d like, ¼ chopped tomato and 1 tablespoon sour cream. Enjoy!