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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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