Fish Fajitas with Spicy Salsa Verde

Total Time:
16 min
10 min
6 min

8 servings

  • 1 1/2 pounds mahi mahi, skin removed
  • Sea salt and freshly ground black pepper
  • 1 fresh lime
  • 1 tablespoon olive oil
  • 8 (8-inch) flour tortillas
  • Salsa Verde, recipe follows.
  • 1 avocado, sliced
  • 1 1/2 pound tomatillos
  • 1 tablespoon fresh lime juice
  • 1/2 cup finely chopped white onion
  • 1/2 cup cilantro leaves
  • 2 jalapeno peppers, stemmed, seeded and chopped
  • 1/4 teaspoon sugar
  • Sal and freshly ground black pepper
  • Preheat the grill to medium-high heat.

  • Cut the fish into 1-inch strips and season with salt and pepper. Sprinkle with lime juice.

  • With a rag or paper towel, grease the grill with oil to prevent sticking. Place fish on grill gently; and cook for 3 minutes on each side, turning carefully with tongs.

  • On the cooler outer edges of the grill place the tortillas to warm them. Transfer the warmed tortillas to a plate or a wide shallow bowl lined with a clean kitchen towel. Fold the edges of the towel over tortillas to keep them warm.

  • To assemble, divide the fish among tortillas and top with salsa verde and avocado slices. Squeeze lime juice over the avocado and roll up the tortillas.

Salsa Verde:
  • Recipe courtesy Bobby Deen

  • Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5 to 7 minutes to lightly blacken the skin.

  • Place tomatillos, lime juice, onions, cilantro, jalapeno peppers and sugar in a food processor or blender and pulse until all ingredients are finely chopped and mixed. Season, to taste, with salt and pepper. Refrigerate until ready to use.

  • Serve with chips or as a salsa accompaniment to Mexican dishes.

  • Yield: 4 to 6 servings

  • Prep time: 10 minutes

  • Cook time: 7 minutes

  • Ease of Preparation: Easy

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in: