Fish Fajitas

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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


  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.


Chicken Fajitas

Sheet Pan Chicken Fajitas

Chicken and Beef Fajitas

Fish Tacos