Island Fish Fajitas
|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.