Fish Fajitas
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 18 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 42 milligrams
- Sodium
- 777 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 6 grams
- Protein
- 31 grams
- Sugar
- 7 grams
- Total: 30 min
- Active: 30 min
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
- 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.