Mahimahi Fajitas

Rachael Pashkowski's sweet and spicy fish dish is a great filling for warm flour tortillas.
Makes 4 to 6 servings


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1 pound mahimahi fillets
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 red bell pepper (about 8 oz.)
1 green bell pepper (about 8 oz.)
1 yellow bell pepper (about 8 oz.)
1 1/2 tablespoons salad oil
1 onion (about 8 oz.), slivered lengthwise
1/2 cup mango or mango-blend juice
2 tablespoons lime juice
8 flour tortillas (8 in.)


1. Rinse fish and pat dry; cut fillets crosswise into 1-inch-wide strips. In a small bowl, mix cumin, chili powder, garlic powder, and salt. Rub fish all over with spice mixture. Rinse, core, and seed bell peppers; cut lengthwise into 1/4-inch-wide slices.

2. Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add onion and bell peppers and stir frequently until limp, 5 to 6 minutes. Transfer to a plate. In the same pan, heat remaining 1/2 tablespoon oil; add fish and cook, turning once, until fish is browned on both sides, about 4 minutes total.

3. Add mango juice and bring to a boil. Cook until fish is opaque but still moist-looking in the center of the thickest part (cut to test), 2 to 3 more minutes. Add bell pepper mixture and lime juice to fish and stir just until heated through. Serve with warm flour tortillas.

Created date

August 2004

Nutritional Information

Calories 307
Caloriesfromfat 23 %
Protein 20 g
Fat 7.9 g
Satfat 1.1 g
Carbohydrate 40 g
Fiber 4 g
Sodium 501 mg
Cholesterol 55 mg