Sizzling Swordfish Fajitas Recipes

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SIZZLING SWORDFISH FAJITAS



Sizzling Swordfish Fajitas image

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

2 medium tomatoes, finely chopped (1 1/2 cups)
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
1 small fresh jalapeño chile, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground cumin
2 tablespoons lime juice
1 teaspoon vegetable oil
1/2 teaspoon coarsely ground pepper
1 lb swordfish or other firm texture fish steaks
6 Old El Paso™ flour tortillas (8 inches in diameter), warmed
1 1/2 cups shredded lettuce (1/2 head)
1 small red bell pepper, finely chopped (1/2 cup)

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

FISH FAJITAS



Fish Fajitas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
2 onions (1/2 chopped, 1 1/2 thickly sliced)
1 15-ounce can pinto beans, drained and rinsed
1/2 cup spicy tomato salsa
Kosher salt
2 bell peppers (1 red, 1 yellow), thickly sliced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 pound skinless halibut or snapper fillets, cut into 2-inch chunks
1 cup fresh cilantro
8 corn tortillas, warmed
Guacamole and lime wedges, for serving

Steps:

  • Preheat the broiler. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, 3 minutes. Add the beans, salsa and 1/2 cup water. Cook over low heat, stirring occasionally, until thickened, about 8 minutes; season with salt.
  • Meanwhile, toss the bell peppers and sliced onions with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder and 1/2 teaspoon salt on a rimmed baking sheet. Broil, without stirring, until the vegetables are browned around the edges, 4 to 6 minutes.
  • Toss the fish with the remaining 1 tablespoon olive oil and 1/2 teaspoon each cumin and chili powder; season generously with salt. Scatter over the roasted vegetables and broil until the fish is just cooked through, 3 to 4 minutes.
  • Stir the cilantro into the beans and divide among plates. Serve with the fish, roasted vegetables, tortillas, guacamole and lime wedges.

Nutrition Facts : Calories 480, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 42 milligrams, Sodium 777 milligrams, Carbohydrate 49 grams, Fiber 6 grams, Protein 31 grams, Sugar 7 grams

SIZZLIN' FAJITAS



Sizzlin' Fajitas image

These fajitas are my husband's favorite quick-and-easy dinner. They are so tasty! If you do not have the time to marinate the meat for 2 or more hours, just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges.

Provided by Tara Daley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 4

Number Of Ingredients 16

4 cloves garlic
1 tablespoon kosher salt
3 tablespoons lime juice
3 tablespoons olive oil
3 tablespoons minced fresh cilantro, or more to taste
1 teaspoon chili powder
½ teaspoon white sugar
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 ½ pounds beef skirt steak, cut across the grain into 1/4-inch strips
6 whole wheat tortillas, or as needed
1 tablespoon canola oil, divided
1 large onion, cut into slices
1 red bell pepper, cut into strips
1 clove garlic, minced
¼ teaspoon salt

Steps:

  • Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
  • Remove steak from marinade and shake off excess; discard remaining marinade.
  • Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
  • Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
  • Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
  • Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
  • Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 47.6 g, Cholesterol 37.9 mg, Fat 21.8 g, Fiber 5.5 g, Protein 27.4 g, SaturatedFat 4.7 g, Sodium 1973.7 mg, Sugar 3.1 g

SIZZLING SWORDFISH FAJITAS



Sizzling Swordfish Fajitas image

Number Of Ingredients 17

Fresh Spicy Salsa (see recipe)
2 tablespoons lime juice
1 teaspoon vegetable oil
1/2 teaspoon coarsely ground pepper
1 pound swordfish or other medium-fat fish steaks
6 flour tortillas (8 inches in diameter), warmed
1 1/2 cups shredded lettuce (1/2 small head)
1 small red bell pepper, finely chopped (1/2 cup)
Fresh Spicy Salsa
2 medium tomatoes, finely chopped (1 1/2 cups)
2 cloves garlic, finely chopped
1 small jalapeno chiles, finely chopped
1/2 cup , sliced green onion, , 5 medium
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground cumin
Mix all ingredients.

Steps:

  • Prepare Fresh Spicy Salsa. Set oven control to broil. Spray rack of broiler pan with nonstick cooking spray. Mix lime juice, oil and pepper brush on fish. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 5 minutes turn. Broil 5 to 10 minutes longer or 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.1 serving: Calories 230 (Calories from Fat 45) Fat 5g (Saturated 1.5g) Cholesterol 40mg Sodium 250mg Carbohydrate 30g (Dietary Fiber 1g) Protein 18g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

I got this recipe from the Regis and Kelly show. I believe that it's Kelly's husband, Mark's recipe. It is so good, the longer you marinate the steak, the better. I also just make the veggie's the old fashioned way, cut em' up and saute on the stove.

Provided by JKRunning

Categories     Meat

Time 45m

Yield 18 fajitas, 18 serving(s)

Number Of Ingredients 19

1 1/2 lbs skirt steaks
1 tablespoon salt
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon pure chile powder
1 teaspoon ground coriander
1/2 teaspoon black pepper
2 limes, juice of
1/2 cup fresh cilantro
1/2 cup sherry wine vinegar
1 chipotle pepper
1 green bell pepper
1 red bell pepper
3 onions
2 cups sour cream
2 cups guacamole
2 cups salsa
18 small flour tortillas

Steps:

  • Put skirt steaks in a gallon sized ziploc bag. Add the salt, cumin, garlic and onion powders, chili powder, coriander, black pepper, sherry vinegar, cilantro, lime juice and chipotle pepper in a bowl and mix well. Pour this mixture over the meat. Marinate in the refrigerator for 30 minutes, or overnight for really yummy flavor.
  • Preheat grill (temperature should be high).
  • Grill peppers until charred on all sides, turning, 15 to 20 minutes. Transfer to a cutting board, wrap in tin foil, until cool, then peel.
  • Grill the onions until nicely browned, 3 to 5 minutes per side.
  • Unwrap the peppers; scrape off charred skin of pepper with a knife. Scrape out the seeds, and cut into thin inch strips. Cut the onions into pieces.
  • Grill skirt steaks to taste (3 to 4 minutes per side for medium-rare). Slice when done.
  • Place the tortillas on grill (15 seconds per side).
  • To serve, place steak and vegetables on a tortilla. Add guacamole, sour cream, and salsa on top. Wrap and eat.

Nutrition Facts : Calories 248, Fat 11.7, SaturatedFat 5.3, Cholesterol 33.5, Sodium 799.4, Carbohydrate 21.7, Fiber 2.1, Sugar 2.9, Protein 14.3

SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

Tex-Mex perfection for everyone! Fajitas are fun for everyone. Enjoy this Tex-Mex recipe at home--throw a fajita party where your friends and family build their own fajitas and make memories that last. Our fajitas recipe relies on GOYA® Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas for a pocket everyone can pick up.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 2h30m

Yield 6

Number Of Ingredients 12

3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
1 ½ cups Goya Mojo Criollo
1 teaspoon Goya Adobo with Pepper, plus more to taste
2 tablespoons Goya Extra Virgin Olive Oil
1 large yellow onion, cut into 1/4-inch strips
2 red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips
1 teaspoon Goya Sazonador Total
1 (18 ounce) package Goya Flour Tortillas, warmed
1 (12 ounce) container Goya Guacamole, thawed
1 (17.6 ounce) jar Goya Salsa Pico de Gallo
1 cup sour cream
1 (8 ounce) jar Goya Salsita (preferred flavor)

Steps:

  • In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
  • Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
  • Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
  • To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

Number Of Ingredients 13

3 lbs. flank or skirt steak, cut against the grain into 1/2 inch-thick strips
1 1/2 cups GOYA® Mojo Criollo
1 tsp. GOYA® Adobo with Pepper, plus more to taste
2 tbsp. GOYA® Extra Virgin Olive Oil
1 large yellow onion, cut into 1/4 inch-thick strips
2 red, green and/or yellow bell pepper, cut into 1/4 inch-thick strips
1 tsp. GOYA® Sazonador Total
1 pkg. (18 oz.) GOYA® Flour Tortillas, warmed
For the garnish:
1 container (12 oz.) GOYA® Guacamole, thawed
1 jar (17.6 oz.) GOYA® Pico de Gallo
1 cup sour cream
1 jar (8 oz.) GOYA® Salsita (preferred flavor)

Steps:

  • 1. In medium container with lid, or in large ziptop bag, combine steak slices, mojo and 1 tsp. adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
  • 2. Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
  • 3. Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
  • 4. To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

GOLD MEDAL SIZZLING FAJITAS (PAULA DEEN)



Gold Medal Sizzling Fajitas (Paula Deen) image

This is so tasty, everyone loves them! I do add other spices, such as Montreal seasoning, Italian seasoning, etc.. I also add some Worcestershire sauce and liquid smoke. If using beef, I slice the meat and add it and the juice from the resting period back into the skillet with the veggies and then remove from the heat. Time does not include marinade time. If using beef, I marinade for 4 hours, chicken, 1 hour. This is adpated from Food Network, Paula Deen. Hope you enjoy!

Provided by Scoutie

Categories     Meat

Time 33m

Yield 8 serving(s)

Number Of Ingredients 19

1/4 cup vegetable oil, divided
3 tablespoons lime juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 dash hot sauce
salt
fresh ground black pepper
1 1/2 lbs meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8 inch) flour tortillas
1 lime, juiced, for topping
1/2 cup sour cream, for topping
salsa, for topping
1/2 cup guacamole, for topping
1 cup cheddar cheese, shredded, for topping

Steps:

  • In a heavy duty resealable plastic bag, combine 3 tablespoons of the vegetable oil, lemon juice, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat.
  • Seal and toss the bag around to coat. Marinate in the refrigerator.
  • *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
  • If you have a pan like this, preheat your cast iron pan or grill in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
  • Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade.
  • Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
  • In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
  • Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
  • When you are ready to serve, arrange the meat, onions and peppers on cast iron servers or plates that have been heated in the microwave. It will immediately start to sizzle from their fat and moisture. Serve with the warm tortillas and other accompaniments.

SIZZLING STEAK FAJITAS



Sizzling Steak Fajitas image

A blend of A.1. Original Sauce and chunky salsa makes a smoky, savory marinade for flank steak in this simple recipe for fajitas.

Provided by My Food and Family

Categories     Recipes

Time 1h25m

Yield Makes 4 servings.

Number Of Ingredients 7

1/3 cup A.1. Original Sauce
1/2 cup TACO BELL® Thick & Chunky Salsa
1 beef flank steak (1 lb.), thinly sliced
1 medium onion, thinly sliced
1 medium green pepper, cut into strips
1 Tbsp. oil
8 flour tortillas, warmed (6 inch)

Steps:

  • Blend steak sauce and salsa. Place steak in glass dish; coat with 1/4 cup of the steak sauce mixture. Cover. Refrigerate 15 minutes to 1 hour to marinate, stirring occasionally.
  • Cook onion and green pepper in oil in large skillet on medium-high heat 3 minutes or until tender. Remove with slotted spoon; reserve. Cook and stir steak in same skillet 5 minutes or until cooked through. Add remaining steak sauce mixture, onion and pepper; cook until heated through.
  • Place steak mixture in tortillas; wrap. Serve with fajita toppings, if desired.

Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

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From aol.com


SIZZLING FAJITAS - PACE FOODS
2013-08-03 Step 1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Step 2. Stir the pepper and onion in the skillet and cook until they're tender-crisp. Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling. Step 3.
From campbells.com


SPICY SHRIMP FAJITAS - CAFE DELITES
2018-06-07 Cook shrimp for 2 minutes, flip and cook 1 minute on the other side. Remove from hot pan to a clean plate. Heat 1 tablespoon of oil in the pan, once hot add the garlic and onion and saute for 1 minute. Add mushroom and saute 1 minute, then add 1 tablespoon oil to the pan. When hot, add the bell peppers and stir occasionally -- about 2 minutes.
From cafedelites.com


EASY FAJITA RECIPE | MCCORMICK
1/4 cup water. 1 package McCormick® Fajita Seasoning Mix. 8 flour tortillas (6-inch) INSTRUCTIONS. 1 Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add meat; cook and stir 3 minutes or until no longer pink. Remove from skillet. 2 Heat remaining 1 tablespoon oil in same skillet. Add onion and bell pepper; cook and stir 3 to ...
From mccormick.com


SIZZLING STEAK FAJITAS - ZIMMY'S NOOK
Pour 2 tablespoons of oil onto the Grizzler plate, add onions, season with salt and pepper and mix to combine. Adjust the temperature control on the Koda 16 to the lowest setting and return Grizzler pan with onions in oven on the right-hand side. Cook onions for about 6 minutes (stirring occasionally) until softened.
From zimmysnook.ca


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