ingredients
makes 8
8 taco shells
14 ounce can red kidney beans, drained
1/2 cup low fat frontage frais
1/2 teaspoons chilli sauce
2 scallions, chopped
1 tsp chopped fresh mint
1/2 small crisp lettuce, shredded
15 ounce can tuna fish chunks in brine, drained
3/4 cup grated reduced fat Cheddar cheese
8 cherry tomatoes, quartered
mint sprigs, to garnish
method
1. Warm the taco shells in a hot oven for a few minutes until crisp.
2. Mash the beans lightly with a fork, then stir in the fromage frais with the chilli sauce, onions and mint.
3. Fill the taco shells with the shredded lettuce, the bean mixture and tuna. Top the filled shells with the cheese and serve at once with the tomatoes, garnished with sprigs of mint.
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