

Crispy fish tacos
(at time of publication)
Ingredients
- 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
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 377cal
-
Kilojoules 1580kJ
-
Protein 32g
-
Total fat 8g
-
–Saturated fat 2g
-
Carbohydrates 40g
-
–Sugars 11g
-
Dietary fibre 9g
-
Sodium 1140mg
-
Calcium 100mg
-
Iron 4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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