Island Fish Fajitas

Cooking Light
Be sure not to overmarinate the fish, or it will be mushy.
4 servings (serving size: 1 fajita and 1/4 cup salsa)


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2 tablespoons fresh lime juice
1/2 teaspoon lemon pepper
1/4 teaspoon ground cumin
1 1/2 pounds snapper fillets, skinned and cut into 1/2-inch-wide strips
4 (10-inch) flour tortillas
1 teaspoon vegetable oil
1 cup vertically sliced red onion
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
Vegetable cooking spray


Combine the first 4 ingredients in a zip-top heavy-duty 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. Add sliced onion and bell pepper strips, and sauté 5 minutes or until crisp-tender. Remove skillet from heat; set aside, and keep warm.

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.

Created date

June 2004

Nutritional Information

Calories 417
Caloriesfromfat 18 %
Fat 8.2 g
Satfat 1.4 g
Monofat 2.5 g
Polyfat 3.1 g
Protein 40.9 g
Carbohydrate 43.3 g
Fiber 3.7 g
Cholesterol 63 mg
Iron 3 mg
Sodium 392 mg
Calcium 143 mg