I assign 2 days in the week to eat fish so as to assure variety in the meals in our home. For today, I made some Tuna Tacos with Coleslaw-wanting to use up the half cabbage in my fridge. I took a photo of it unrolled so the ingredients can be seen. So roll this up and munch away!
5 whole wheat tortillas
2 cans of tuna (one flakes in water and one flakes in brine)
5 tablespoons light mayonnaise
½ of a medium onion, chopped
½ of a medium cabbage, shredded
½ of a large carrot, shredded
3 tablespoons cane vinegar
1 tablespoon honey
Salt and pepper, for seasoning
1. Flake the tuna and mix in the onion and the 3 T of mayonnaise. Season with salt and pepper. Set aside.
2. In a separate bowl, mix together the cabbage and the carrot. Set aside.
3. Mix the vinegar and the honey well and pour on the cabbage and the carrot to make a Coleslaw salad. Season with salt and pepper.
4. Heat the tortillas and assemble. Add some pieces of jalapeno and taco sauce on top. Roll and munch!