island fish fajitas
be sure not to over marinate the fish or it will be mushy.
• 1 1/2 lbs. snapper fillets, skinned and cut into 1/2 inch-wide strips
• 2 t fresh lime juice
• 1/2 t lemon pepper
• 1/4 t ground cumin
• 4 (10-inch) flour tortillas
• 1 t vegetable oil
• 1 c vertically sliced red onion
• 1/2 c red bell pepper strips
• 1/2 cup green pepper strips
• vegetable cooking spray
• pineapple salsa
• pico de gallo
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 the refrigerator for 20 minutes.
heat tortillas according to package directions.
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.
arrange snapper strips in a single layer on a broiler pan coated with cooking spray. broil for about 8 minutes total, turning after 4 minutes. divide fish and bell pepper mixture evenly among warm tortillas and roll up. spoon pineapple salsa or pico de gallo over fajitas.
substitutions: mahi-mahi, grouper, swordfish, striped bass
