Catfish Fajitas

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

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 30%
  • Fat: 11.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 2.2g
  • Protein: 22.7g
  • Carbohydrate: 35.3g
  • Fiber: 3.7g
  • Cholesterol: 53mg
  • Iron: 2.2mg
  • Sodium: 908mg
  • Calcium: 29mg

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

  1. 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.
  2. 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.
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