Rachael Pashkowski's sweet and spicy fish dish is a great filling for warm flour tortillas.
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.)
How to Make It
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.
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.
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.
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