Crispy fish tacos

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 4

Time to make: 20 mins

Ingredients

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spray oil

4 light flour tortillas

400g can flavoured, salt-reduced, 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

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Instructions

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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.

2 Place tomatoes, chilli beans and spice mix in a non-stick pan and bring to a simmer. Add tuna.

3 Spoon into warm tortilla shells. Top with salad and sour cream. Garnish with chopped parsley, grated cheese, salsa or chilli sauce (optional).

Nutrition Info (per serve)

Calories 377 cal

Kilojoules 1580 kJ

Protein 32 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 11 g

Dietary fibre 9 g

Sodium 1140 mg

Calcium 100 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.