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Island Fish Fajitas

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  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1229 Calories from Fat 228

% Daily Value*

Total Fat 24 g37.6%

Saturated Fat 6.5 g32.4%

Trans Fat 0 g

Cholesterol 251.8 mg83.9%

Sodium 1441.1 mg60%

Total Carbohydrates 91 g30.2%

Dietary Fiber 16.4 g65.6%

Sugars 23.4 g

Protein 154 g307.2%

Vitamin A 26.4% Vitamin C 218.6%

Calcium 35.2% Iron 24.2%

*Based on a 2000 Calorie diet

Island Fish Fajitas Recipe