Notes:
A different take on fajitas using canned tuna. Alternatively, you can use salmon, however the points value may change slightly. This is a “modified” Weight Watchers recipe.
Servings: 4
Ingredients:
4 oz part-skim mozzarella cheese
1 tsp chili powder
3/4 tsp table salt
1 Tbsp canola oil
2 Tbsp fresh lime juice
1 cup(s) onion(s), Large onion, sliced
8 small corn tortilla(s)
1/8 tsp cayenne pepper
4 Tbsp Naturally Fresh Salsa, medium
1 tsp McCormick Ground cumin
7 1/2 serving(s) Fish, tuna, canned in water, drained (GV brand), can, 3 Cans = 7 1/2 servings
4 1/2 serving(s) Peppers, bell, strips, frozen
Directions:
1. Combine tuna, lime juice, cumin, chili powder, salt, and cayenne (I use dried Chipotle pepper) pepper in bowl. Toss to coat.
2. Heat the oil in a large, nonstick skillet over medium high heat. Add the bell peppers (14oz package of frozen pepper strips), and onion. Cook, stirring occasionally, until the vegetables begin o soften (4 to 5 minutes). Stir in the tuna mixture and cook, stirring until the tuna is warm (do not overcook the vegetables).
3. Warm 2 corn tortillas (e.g., microwave, nonstick skillet). Spoon about 1/2 cup of tuna mixture onto each tortilla. Top with salsa and 1/2 oz of mozzarella (e.g., 1/2 oz per tortilla).
PER SERVING: 2 fajitas (7 points)
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Tags: healthy, low calorie, low fat, Main Dish
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