Thai tacos with Asian coleslaw

If you ordered these Thai Tacos with slaw from a takeout establishment, they would come in at a hefty 800 calories. In this recipe, a serving is 400 calories, half those of the fast-food version. Serve with a tasty Asian Slaw and Fruity Mango Soda (recipes follow).

Chili Thai Tacos

4 taco shells 3 cans (each 85 g) flaked light tuna (Spicy Thai Chili flavour) 4 Tbsp sour cream, divided 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 350 F conventional oven. In a sauté 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

2 Tbsp rice wine vinegar 1 Tbsp Dijon mustard 4 Tbsp sesame oil 1/4 cup shredded red cabbage 1/4 cup shredded green cabbage 1/4 cup grated carrot 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

1/2 cup chopped fresh mango 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.