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Island Fish Fajitas Recipe
|Fresh lime juice||2 Tablespoon|
|Lemon pepper||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Snapper fillets||1 1⁄2 Pound, skinned and cut into 1/2-inch-wide strips|
|10 inch flour tortillas||4|
|Vegetable oil||1 Teaspoon|
|Sliced red onion||1 Cup (16 tbs), vertically sliced|
|Red bell pepper strips||1⁄2 Cup (8 tbs)|
|Green bell pepper strips||1⁄2 Cup (8 tbs)|
|Vegetable cooking spray||1|
|Pineapple salsa||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1233 Calories from Fat 226
% Daily Value*
Total Fat 24 g37.3%
Saturated Fat 6.4 g32.1%
Trans Fat 0 g
Cholesterol 251.8 mg
Sodium 1451.6 mg60.5%
Total Carbohydrates 91 g30.2%
Dietary Fiber 17.2 g68.7%
Sugars 23.3 g
Protein 153 g305.1%
Vitamin A 17.5% Vitamin C 57.7%
Calcium 34% Iron 21.9%
*Based on a 2000 Calorie diet
Marinate the snapper strips in refrigerator 20 minutes.
Heat tortillas according to package directions.
Heat oil in a small nonstick skillet over medium-high heat until hot.
Add sliced onion and bell pepper strips, and saute 5 minutes or until crisp-tender.
Remove skillet from heat; set aside, and keep warm.
Remove snapper from marinade, and discard marinade.
Arrange snapper strips in a single layer on a broiler pan coated with cooking spray.
Broil 8 minutes or until fish flakes easily when tested with a fork, turning after 4 minutes.
Divide fish and bell pepper mixture evenly among warm tortillas, and roll up.
Spoon Pineapple Salsa over fajitas.