Island Fish Fajitas Recipe
Ingredients
| Lime juice | 2 Tablespoon | |
| Lemon pepper | 1/2 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| 1 1/2 pounds snapper fillets, skinned and cut into 1/2-inch-wide strips | ||
| Flour tortillas | 4 | |
| Vegetable oil | 1 Teaspoon | |
| 1 cup vertically sliced red onion | ||
| Red bell pepper | 1/2 Cup (16 tbs) | |
| Green bell pepper | 1/2 Cup (16 tbs) | |
| Vegetable cooking spray | ||
| Pineapple Salsa | ||
Directions
Combine fresh lime juice, lemon pepper, ground cumin, and snapper fillets in a heavy-duty, zip-top plastic bag; seal bag, and shake well to coat.
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.
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.
Chef
