Total Time
20mins
Prep 10 mins
Cook 10 mins

I found this recipe on Epicurious. I made some changes, so this is the modified version. I really liked how these turned out, great for anyone who doesn't like the taste of fish but has to eat it anyway! For the cream cheese dip, I used Philadelphia Onion Flavour dips, but I suppose any flavour or even plain cream cheese would work. The original recipe called for cilantro, but I replaced it with parsley since I find cilantro has a bit too strong a flavour for my family.

Ingredients Nutrition

Directions

  1. Mix sour cream, cream cheese, red onion, parsley and chipotle chillies and sauce in a bowl.
  2. In a separate bowl, sprinkle tuna pieces with taco seasoning mix.
  3. Saute tuna in hot oil for about 3 minutes, depending on your preference and size of pieces.
  4. Reduce heat to medium low and stir in sour cream and cheese mixture.
  5. Cook for additional 2 minutes or so just until heated through but don't bring it to a boil.
  6. Serve on soft or hard taco shells with various topings. I used shredded cheese and lettuce, but avocado would probably be good on here too.