Tuna Tacos + Peach Salsa

Macros / Serving Size

Protein 15 g | Fat 2 g | Carbs 37 g

% Calories of Macros / Serving Size

Calories 216 | Protein 26 % | Fat 8 % | Carbs 66 %

Nutrients / Serving Size

Fiber 5 g | Sodium 263 mg | Sat. Fat 0 g

Ingredients (Serves 4)

• 15 oz. can sliced peaches (drained and chopped)
• 4.25 oz. can green chilies (drained and chopped)
• 1/4 cup finely chopped red onion
• 1 tbsp. lime juice
• 1 tbsp. cilantro (chopped)
• 2 5 oz. cans tuna (drained and flaked)
• 8 corn or wheat tortillas

Directions

1. For the peach salsa, drain 1- 15 oz. can of sliced peaches (packed in their own juice). Chop the slices into bite sized pieces and place in a medium bowl. Gently mix in: 1- 4.25 oz. can of green chilies (drained and finely chopped), ¼ cup finely chopped red onion, 1 tbsp. fresh lime juice, 1 tbsp. chopped fresh cilantro, and ¼ tsp. hot sauce.
2. Drain and flake 2- 5 oz. cans of tuna and empty both into the bowl.
3. Warm 8 corn or wheat tortillas. Place 1/8th of the tuna on each tortilla. Top with 1/8th of the peach salsa and just a little sprinkle of shredded cheese or a few crumbles of blue cheese. Serve each plate with 2 tacos and a 2 oz. piece of dark chocolate with almonds for dessert.

Notes

• For a little more crunch and a bit more volume, try adding finely shredded cabbage or diced jicama to each taco. Try this with your favorite prepared fresh or frozen fish. Believe it or not, the peach salsa is great on chicken.
• Nutrition analysis includes the yield of solids once drained for canned tuna in water, and peaches in juice.  Six inch diameter corn tortillas (no added salt) were used in the analysis.