Serve these tacos with salsa, shredded lettuce, sliced avocado and black olives. Corn and black bean salad finishes the meal—except for dessert. We recommend spice cake.
Ingredients
1/3 cup sour cream
1/4 cup chopped red onion
3 tablespoons chopped cilantro
1 teaspoon minced canned chipotle chilies*
1 8-ounce ahi tuna steak, cut into 3/4-inch pieces
1 tablespoon taco seasoning mix
1 tablespoon vegetable oil
4 taco shells
Directions
Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil).
Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
