Crispy fish tacos

Tuna tacos with a crispy twist! Ready in just 20 minutes, these tacos are perfect for your next Taco Tuesday. Don’t forget the salad and sour cream for that extra deliciousness!

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

4 light flour tortillas
400g can, salt-reduced, chopped tomatoes
400g can chilli beans, medium spice
1 teaspoon Mexican seasoning
2 x 185g cans tuna in spring water, drained
4 cups salad such as lettuce, tomatoes, cucumber
4 teaspoons reduced-fat sour cream (optional)

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Instructions

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1 Preheat oven to 180°C. Lightly spray 4 small pie tins with oil. Place a warmed tortilla in each tin to mould into cases. Spray with a little oil and cook for 5 minutes in the oven.

2 In a non-stick pan, place canned tomatoes, chilli beans and spice mix. Bring to a simmer. Add tuna and mix through.

3 Spoon tuna mixture into warm tortilla shells. Top with salad and sour cream, if using.

HFG tip

Try adding chopped herbs, grated cheese, salsa or chilli sauce to really rev these up.

Nutrition Info (per serve)

Calories 377 cal

Kilojoules 1580 kJ

Protein 32 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 11 g

Dietary fibre 9 g

Sodium 1140 mg

Calcium 100 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.