Best Lightly Spiced Fish Fajitas Recipes

FISH FAJITAS

Fish Fajitas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil
2 onions (1/2 chopped, 1 1/2 thickly sliced)
1 15-ounce can pinto beans, drained and rinsed
1/2 cup spicy tomato salsa
Kosher salt
2 bell peppers (1 red, 1 yellow), thickly sliced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 pound skinless halibut or snapper fillets, cut into 2-inch chunks
1 cup fresh cilantro
8 corn tortillas, warmed
Guacamole and lime wedges, for serving

Steps:

Preheat the broiler. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, 3 minutes. Add the beans, salsa and 1/2 cup water. Cook over low heat, stirring occasionally, until thickened, about 8 minutes; season with salt.
Meanwhile, toss the bell peppers and sliced onions with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder and 1/2 teaspoon salt on a rimmed baking sheet. Broil, without stirring, until the vegetables are browned around the edges, 4 to 6 minutes.
Toss the fish with the remaining 1 tablespoon olive oil and 1/2 teaspoon each cumin and chili powder; season generously with salt. Scatter over the roasted vegetables and broil until the fish is just cooked through, 3 to 4 minutes.
Stir the cilantro into the beans and divide among plates. Serve with the fish, roasted vegetables, tortillas, guacamole and lime wedges.

Nutrition Facts : Calories 480, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 42 milligrams, Sodium 777 milligrams, Carbohydrate 49 grams, Fiber 6 grams, Protein 31 grams, Sugar 7 grams

FISH FAJITAS

Fish Fajitas image

Provided by Millie Pozzo Froeb

Yield Serves 4

Number Of Ingredients 11

Ingredients

12 ounces red snapper fillets, all bones removed, cut crosswise into 1/3-inch-think strips
3/4 cup diced fresh pineapple
4 6-inch-diameter flour tortillas
2 cups grated mozzarella cheese
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 onion, thinly sliced
Fresh line wedges
Sour cream

Steps:

Combine fish and pineapple in medium bowl; season with salt and pepper. Marinate 30 minutes, tossing occasionally.
Preheat oven to 375°F. Arrange tortillas on heavy large baking sheet. Top with cheese and cilantro, dividing equally. Bake until cheese melts, about 8 minutes. Transfer tortillas to plates.
Meanwhile, heat oil in large skillet over high heat. Add peppers and onion; sauté until beginning to soften, about 5 minutes. Add fish mixture; sauté until just cooked through, about 2 minutes. Spoon mixture on top of tortillas, dividing equally. Serve with lime wedges and sour cream.