Crispy fish tacos
Serves:
4
Time to make:
20 mins
Total cost:
$11.60 / $2.90 per serve
(at time of publication)
(at time of publication)
Health information:
High fibre
Low fat
Low kilojoule
Instructions
Instructions and steps:
Step 1 Preheat oven to 180°C. Lightly spray 4 small pie tins with oil. Place a warmed tortilla in each tin to mould into cases. Spray with a little oil and cook for 5 minutes in the oven.
Step 2 Place tomatoes, chilli beans and spice mix in a non-stick pan and bring to a simmer. Add tuna.
Step 3 Spoon into warm tortilla shells. Top with salad and sour cream. Garnish with chopped parsley, grated cheese, salsa or chilli sauce (optional).
About this Recipe
Photography: Melanie Jenkins
First Published:
June 2010
Rating:
No votes yet
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Full ingredient list:
- oil spray
- 4 light flour tortillas
- 400g can flavoured chopped tomatoes
- 400g can Salsa Chilli Beans
- 1 teaspoon Mexican seasoning mix
- 2 x 185g cans tuna in spring water, drained
- 4 cups salad such as lettuce, tomatoes, cucumber
- reduced-fat sour cream
Nutritional information (per serve)
Energy:
1580kJ
Calories:
378cal
Protein:
32g
Fat:
8g
- saturated:
2g
Carbohydrates:
40g
- sugars:
11g
Dietary Fibre:
9g
Sodium:
1140mg
Calcium:
100mg
Iron:
4mg
Nutrition information is given per serve
*NS: not specified
