INGREDIENTS
1 1/2 cups shredded cabbage
1/2 cup salsa, divided
3 TBSP. chopped fresh cilantro, divided
3 TBSP. mayonnaise
1 cup chopped seeded yellow tomato
1 cup chopped seeded green tomato
1/2 cup thinly sliced red onion
4 hard taco shells
Cooking spray
1 tuna steak
1/4 tsp. black pepper
1/8 tsp. salt
DIRECTIONS
Combine cabbage, 1 TBSP. salsa, 1 TBSP. cilantro and mayonnaise in a bowl, tossing to coat.
Combine tomato, onion, and remaining 2 TBSP. of the cilantro in a small bowl; set aside.
Heat taco shells according to package directions.
Heat a small nonstick skillet over medium-high heat; coat pan with cooking spray.
Sprinkle fish evenly with salt and pepper.
Cook fish 2 to 3 minutes on each side or until desired doneness.
Let stand 5 minutes.
Cut crosswise into thin slices.
Fill taco shells with coleslaw mixture, fish and tomato mixture.
Serve with remaining salsa.
Serves 2.
