Ingredients
1/4
cup chopped red onion
1
tsp minced canned chipotle chilies*
1
8-ounce ahi tuna steak, cut into 3/4-inch pieces
1
tbsp taco seasoning mix
Directions
1.
Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil).
2.
Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
3.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
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