Fish tacos

This evening I made some delicious fish tacos. In my house we eat a lot of fish. It’s a great source of protein but I run out of ways to cook it. My mother came across this recipe in one of her MANY cooking magazines. It has a great balance of heat from the chipotle pepper and coolness (for lack of a better word) from the sour cream. It’s light in calories if you are watching your figure. I use corn tortillas and light sour cream to cut back on some of the calories and “bad” fat. I also add cabbage for crunch and diced avocados.

1/3 cup sour cream

1/4 cup chopped red onion

3 tablespoons chopped cilantro

1 teaspoon canned chipotle pepper

1 8oz ahi tuna steak, cut into ¾ inch pieces

1 tablespoon taco seasoning mix

1 tablespoon vegetable oil

Mix the first 4 ingredients in a small bowl. Place the tuna in medium bowl; sprinkle with taco seasoning. Heat oil in a 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. Garnish with whatever extra veggies you like :)