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Crispy fish tacos

  • Time to make: 20 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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).

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