If you ordered these Thai Tacos with slaw and from a take-out establishment, they would come in at a hefty 800 calories. In this recipe, a serving is 400 calories, half of the fast-food variety.
Add a combo to the meal with a tasty Asian Slaw and wash it down with a Fruity Mango Soda (recipes follow).
Chili Thai Tacos
4 taco shells
3 cans (each 85 g) flaked light tuna (Spicy Thai Chili flavour)
60 ml (4 tbsp) sour cream, divided
250 ml (1 cup) shredded iceberg lettuce
1 tomato, diced
2 lime wedges, for garnish
Toast taco shells for 20 to 30 seconds in a toaster oven or for 1 minute in a 180 C (350 F) conventional oven.
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In a saute pan, lightly heat tuna. Reduce heat to low and quickly stir in half the sour cream. Place a quarter of the tuna mixture into each taco shell. Top with lettuce, tomato and remaining sour cream. Garnish with lime wedges.
Makes 2 servings.
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Asian Slaw
30 ml (2 tbsp) rice wine vinegar
15 ml (1 tbsp) Dijon mustard
60 ml (4 tbsp) sesame oil
50 ml (1/4 cup) shredded red cabbage
50 ml (1/4 cup) shredded green cabbage
50 ml (1/4 cup) grated carrot
15 ml (1 tbsp) sesame seeds, toasted
In a small bowl, whisk together rice wine vinegar and Dijon mustard. Slowly drizzle in sesame oil, whisking continuously.
In a separate bowl, toss cabbages and carrot together. Drizzle dressing over top and garnish with sesame seeds.
Makes 2 servings.
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Fruity Mango Soda
125 ml (1/2 cup) chopped fresh mango
500 ml (2 cups) club soda
Ice
Mix mango slices with club soda and ice and let steep in the refrigerator for 20 to 30 minutes before serving.
Makes 2 servings.
Source: Clover Leaf Seafoods.
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