WW-Tuna and Bell pepper Soft Tacos Serves 4 Points: 7 2 tablespoons fresh lime juice 1 teaspoon ground cumin 1 teaspoon chili powder 3/4 teaspoon salt 1 pound tuna steak, cut into 1/2 -inch thick strips 1 tablespoon olive oil 2 red bell peppers, seeded and cut into thin strips 1 large onion, sliced 1 jalapeno pepper, seeded and minced (wear gloves to prevent irritation) 2 tablespoons chopped fresh cilantro 4 (8-inch) fat-free flour tortillas, warmed 8 tablespoons prepared tomato salsa 4 tablespoons fat-free sour cream Lime wedges Combine the lime juice, cumin, chili powder, and 1/4 teaspoon of the salt in a large zip-close plastic bag; add the tuna. Squeeze out the air and seal the bag; turn to coat the tuna. Refrigerate about 10 minutes. Heat the oil in a large nonstick skillet set over medium-high heat. Add the bell pep pers, onion, jalapeno, and the remaining l/Z teaspoon of salt; cook, stirring occasionally, until softened, about 5 minutes. Remove the tuna from the marinade; add to the skillet and cook, stirring occasionally, until just opaque in the center, 3-4 minutes. Stir in the cilantro. Top each tortilla with 1 cup of the tuna mixture, 2 tablespoons of the salsa, and 1 tablespoon of the sour cream. Fold each tortilla in half and serve at once with lime wedges. PER SERVING (1 taco): 356 Cal, 109 Fat, 2 g Sat Fat, 0 gTrans Fat, 44 mg Chol, 793 mg Sod, 33 g Carb, 4 g Fib, 33 g Prot, 129 mg Calc. ZAP IT To heat the tortillas in a flash, stack them on a small plate, cover loosely with wax paper, and microwave on High for 50 seconds . Weight Watchers All-Time Favorites