Fish Fajitas Recipes
FISH FAJITAS
Provided by Millie Pozzo Froeb
Yield Serves 4
Number Of Ingredients 11
Steps:
- Combine fish and pineapple in medium bowl; season with salt and pepper. Marinate 30 minutes, tossing occasionally.
- Preheat oven to 375°F. Arrange tortillas on heavy large baking sheet. Top with cheese and cilantro, dividing equally. Bake until cheese melts, about 8 minutes. Transfer tortillas to plates.
- Meanwhile, heat oil in large skillet over high heat. Add peppers and onion; sauté until beginning to soften, about 5 minutes. Add fish mixture; sauté until just cooked through, about 2 minutes. Spoon mixture on top of tortillas, dividing equally. Serve with lime wedges and sour cream.
BLACKSTONE CHICKEN, STEAK AND SHRIMP FAJITA
Fajitas are a crowd favorite, so we created this recipe to feed a crowd. Tender chicken breasts, juicy skirt steak, briny shrimp and colorful peppers all get tossed in a chipotle-lime marinade to really amp up the flavor. Everything is prepared ahead of time then goes on a super-hot Blackstone® flat-top style griddle to sizzle away and cook in a matter of minutes. Your guests or family are then free to customize their own fajitas with an array of toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes.
- Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter.
- Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side.
- Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.
SIZZLING SWORDFISH FAJITAS
Broiled swordfish steaks and a fresh spicy salsa make these seafood wraps sizzle with flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- In glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate until serving time.
- Set oven control to broil. Spray broiler pan rack with cooking spray. In small bowl, mix lime juice, oil and pepper; brush on fish. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 10 to 15 minutes, turning after 5 minutes, until fish flakes easily with fork.
- Break fish into bite size pieces. Spoon 1/3 cup fish onto center of each tortilla. Top with lettuce, bell pepper and salsa. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end.
Nutrition Facts : Calories 235, Carbohydrate 30 g, Cholesterol 35 mg, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg
LIGHTLY SPICED FISH FAJITAS
Get the kids involved at dinner time with these mildly spiced fish fajitas served in tortillas with their choice of avocado, peppers, cheese and soured cream
Provided by Caroline Hire - Food writer
Categories Dinner
Time 25m
Yield Serves 2 adults + 2 children
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6.
- Put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the fajita seasoning into the breadcrumbs.
- Brush a non-stick baking sheet with oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the oven.
- Meanwhile, put the spring onions and peppers on a baking tray and turn them through a small amount of oil. When the fish has been in the oven for 5 mins, put the onions and peppers in. Bake for a further 10 mins until the fish fingers are golden.
- Mash the avocados with a fork and stir through the diced tomato, lime juice and some black pepper. Get the other accompaniments ready in bowls.
- Warm the tortillas for 15-30 secs in the microwave, or you can warm them through on a plate in the oven for a few mins.
- Place all the food in dishes on the table and let everyone dig in!
Nutrition Facts : Calories 553 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2.13 milligram of sodium
SHEET PAN MAHI MAHI FAJITAS
Mahi mahi, onions, and bell peppers are cooked on a sheet pan with fajita spices. It's a tasty and easy weeknight meal that can be served in tortillas or over rice with your favorite toppings like tomatoes, sour cream, and avocado.
Provided by Tammy Lynn
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Stir olive oil, lemon juice, chili powder, cumin, onion powder, garlic salt, black pepper, and cayenne together in a bowl.
- Spread bell peppers and onion on the prepared sheet pan. Pour 1/2 the marinade over vegetables; toss until well coated.
- Roast vegetables in the preheated oven for 10 minutes.
- While vegetables are cooking, place mahi mahi in a bowl and cover with remaining marinade; toss until well coated. Let sit for 10 minutes.
- Remove vegetables from the oven and set mahi mahi pieces on top. Return to the oven and cook until fish is cooked through and flakes easily with a fork, about 12 more minutes.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 9.1 g, Cholesterol 82 mg, Fat 11.5 g, Fiber 2.4 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 343.7 mg, Sugar 4.4 g
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