[blindweightwatcher] WW-Tuna and Bell pepper Soft Tacos

  • From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
  • To: <blindweightwatcher@xxxxxxxxxxxxx>
  • Date: Sun, 26 Apr 2009 18:48:08 -0500

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 .

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