Mains

Crispy fish tacos

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

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

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.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT