Directions:
- 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.
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.57 Kcal (1296 kJ) | ||
| Calories from fat | 45.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 8% | |
|---|---|---|---|
| Cholesterol | 63.22mg | 21% | |
| Sodium | 272.25mg | 11% | |
| Potassium | 856.46mg | 18% | |
| Total Carbs | 23.55g | 8% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 39.03g | 78% | |
| Vitamin C | 55.1mg | 92% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 21.2mg | 118% | |
| Calcium | 78.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 103.35 Kcal (433 kJ) | ||
| Calories from fat | 15.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 8% | |
|---|---|---|---|
| Cholesterol | 21.11mg | 21% | |
| Sodium | 90.89mg | 11% | |
| Potassium | 285.92mg | 18% | |
| Total Carbs | 7.86g | 8% | |
| Sugars | 1.03g | 12% | |
| Dietary Fiber | 0.71g | 9% | |
| Protein | 13.03g | 78% | |
| Vitamin C | 18.4mg | 92% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 7.1mg | 118% | |
| Calcium | 26.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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