1/3 C. sour cream                                                                
1/4 C. chopped red onion
3 T. chopped cilantro
1 t. minced canned chipotle chilies
8 oz. ahi tuna steak, cut into 3/4-inch pieces
2 T. taco seasoning mix
1 T. vegetable oil
4 Low-carb La Tortilla Factory Tortillas

 

Mix first 4 ingredients, plus 1 TBS of taco seasoning in small bowl. Place tuna in medium bowl; sprinkle with 1 TBS. of taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil). Heat tortillas; fill with tuna mixture.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Some tips we have learned after making these a couple of times:
• Try a corn tortilla, lettuce or both to wrap the ingredients, instead of the crispy taco
• Add toppings… chopped tomato, cheese, avocado, more chopped cilantro, etc. for taco filling
• We used about ½ the package of taco seasoning to season tuna and then added some to the sour cream mixture!

 

 


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