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.

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.

———

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.

———

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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