Tuna Tacos

CoCaShe's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 1

• 1⁄8; cup sour cream
• 1⁄8; cup cream cheese dip
• ¼ cup red onion , chopped
• 1 tablespoon parsley , chopped
• 2 chipotle chiles , from can with adobe sauce, chopped plus adobe sauce to taste
• 5 ounces tuna steaks , cut into pieces
• ½ tablespoon taco seasoning mix (I use Basic Taco/Fajita Seasoning)
• 3 -4 taco shells , hard or soft or tortilla wraps

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.