Catfish Fajitas

Catfish Fajitas Recipe
Lee Harrelson
Serve with baked chips and tropical fruit salad from the deli for a speedy supper.

Yield:

4 servings (serving size: 1 fajita)

Recipe from

Cooking Light

Nutritional Information

Calories 334
Caloriesfromfat 30 %
Fat 11.3 g
Satfat 2.4 g
Monofat 5.8 g
Polyfat 2.2 g
Protein 22.7 g
Carbohydrate 35.3 g
Fiber 3.7 g
Cholesterol 53 mg
Iron 2.2 mg
Sodium 908 mg
Calcium 29 mg

Ingredients

1 pound catfish fillets, cut into 8 strips
2 teaspoons fajita seasoning
2 teaspoons olive oil
1 cup sliced red bell pepper
1 cup sliced green bell pepper
1 cup sliced onion
1 tablespoon chopped pickled jalapeño peppers
1 teaspoon bottled minced garlic
1/2 cup chopped plum tomato (about 2)
1 tablespoon low-sodium soy sauce
4 (8-inch) fat-free flour tortillas
1/2 cup bottled pico de gallo

Preparation

Sprinkle both sides of fish evenly with fajita seasoning. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Add bell peppers and next 3 ingredients (through garlic) to pan; cook for 3 minutes, stirring occasionally. Add tomato; cook for 2 minutes. Stir in soy sauce; cook 1 minute. Add the fish; cook 1 minute or until thoroughly heated. Remove from heat.

Warm tortillas according to package directions. Spoon about 1 cup fish mixture down center of each tortilla; top each serving with 2 tablespoons pico de gallo. Serve immediately.

Note:

David Bonom,

Cooking Light

January 2007
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