Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Serve with baked chips and tropical fruit salad from the deli for a speedy supper.

David Bonom
Recipe by Cooking Light January 2007

Gallery

Lee Harrelson

Recipe Summary

Yield:
4 servings (serving size: 1 fajita)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

334 calories; calories from fat 30%; fat 11.3g; saturated fat 2.4g; mono fat 5.8g; poly fat 2.2g; protein 22.7g; carbohydrates 35.3g; fiber 3.7g; cholesterol 53mg; iron 2.2mg; sodium 908mg; calcium 29mg.
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