Tuna Chilli Tacos

Healthycooking's picture

Feb. 08, 2011

Ingredients

Taco shells 8
Red kidney beans 14 Ounce , drained (400 Gram)
Low fat frontage frais 4 Fluid Ounce (120 Milliliter)
Chili sauce 1/2 Teaspoon (2.5 Milliliter)
Onions spring 2 , chopped
Mint 1 Teaspoon , chopped (5 Milliliter)
Lettuce 1/2 Small , shredded
Canned tuna fish 15 Ounce , drained (425 Gram)
Grated reduced fat cheddar cheese 2 Ounce (50 Gram)
Cherry tomatoes 8 , quartered
Mint 1 (For Garnish)

Directions

1. Warm the taco shells in a hot oven for a few minutes until crisp.

2. Mash the beans lightly with a fork, then stir in the fromage frais with the chilli sauce, onions and mint.

3. Fill the taco shells with the shredded lettuce, the bean mixture and tuna. Top the filled shells with the cheese and serve at once with the tomatoes, garnished with sprigs of mint.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 736Calories from Fat 161

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 613 mg25.54%

Total Carbohydrates 82 g27.3%

Dietary Fiber 17 g68%

Sugars 5 g

Protein 62 g124%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet