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Island Fish Fajitas

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

Ingredients

  • 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
  • Pineapple Salsa

Nutrition 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

How to Make It

  1. 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.

  2. Heat tortillas according to package directions.

  3. 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.

  4. 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.