Fish Fajitas

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Stir the cilantro into the beans and divide among plates. Serve with the fish, roasted vegetables, tortillas, guacamole and lime wedges.

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