Try these yummy, easy fish tacos with canned tuna or substitute canned
salmon. If desired, add chopped tomato, lime juice, salt, and pepper to the
garnish in Step 2 to create a pico de gallo.
Makes 4 servings
Ingredients
4 tablespoons plain yogurt or sour cream
1 teaspoon lime (or lemon) juice
1 teaspoon water
1⁄2 teaspoon salt
1 teaspoon black pepper
1⁄4 cup red onion, chopped
1⁄4 cup cilantro, chopped
1 teaspoon vegetable oil
5 ounces of canned tuna (or canned salmon), drained
4 soft corn or whole wheat flour tortillas
Directions
1. In a small bowl, make a sauce mixture, called crema by combining the
yogurt and lime juice. Little by little add a teaspoon of water until the
mixture is thin enough to drizzle but is not too thin (aim for a honey-like
consistency). Add salt and pepper to taste and additional lime juice, if
desired.
2. In a separate bowl, combine the chopped onion and cilantro.
3. Heat a small pan to medium. Drizzle vegetable oil in the pan and add the
tuna. Stir often and remove pan from heat when tuna is slightly browned.
4. Heat tortillas in the microwave or oven to warm them.
5. Place 1⁄4 of the tuna mixture in each tortilla, and then top with the onion
and cilantro garnish. Drizzle the tacos with crema and serve.
