Fish Tacos ☺

Serves 2 or 3

A tip of the hat to Ortega® as the inspiration for this Fish Tacos recipe. I substituted tuna for white fleshed fish, and lime juice for lemon juice in the original recipe. I also added chipotle pepper, and I left out the 1/4 c cilantro in the mayonnaise mixture, because I didn't have any.

Filling

1/2 c sour cream (non-fat is okay)
1/2 c mayonnaise (low-fat is okay)
2 chipotle peppers en adobo, finely chopped (about 2T)
1 package taco seasoning mix, divided
3/4 lb tuna steaks, cut into 1/4" x 1" pieces
2 T vegetable oil
2 T lime juice
8 corn tortillas, warmed

Toppings - If you are in a hurry, make use of the salad bar at the supermarket. You can even cheat with store-bought guacamole.

chopped tomatoes
chopped scallions
chopped cabbage or curtido
guacamole (1 avocado, 1/4 t salt, juice of one small lime)
sour cream

Mix sour cream, mayonnaise, chipotle, and 1/2 spice mix in a small serving bowl.

Mix together tuna, vegetable oil, lemon juice, and remaining spice mix. Let stand for a few minutes. Fry the tuna mixture in a medium high skillet, turning it at least once. The tuna cooks very quickly, two to three minutes on each side. As soon as the tuna is done (it will have turned a whitish color), place the fish in a serving dish.

Fill warmed tortillas with tuna and a tablespoon of the mayonnaise mixture. Top with chopped cabbage, tomatoes and scallions, guacamole, and sour cream.