Fish Fajitas With Spicy Salsa Verde
- Ready In:
- 16mins
- Ingredients:
- 15
- Yields:
-
8 fish fajitas
- Serves:
- 8
ingredients
- 1 1⁄2 lbs mahi mahi, skin removed
- sea salt
- fresh ground black pepper
- 1 fresh lime
- 1 tablespoon olive oil
- 8 (8 inch) flour tortillas
- 1 avocado, sliced
-
SALSA VERDE
- 1 1⁄2 lbs tomatillos
- 1 tablespoon fresh lime juice
- 1⁄2 cup finely chopped white onion
- 1⁄2 cup cilantro leaf
- 2 jalapeno peppers, stemmed, seeded and chopped
- 1⁄4 teaspoon sugar
- salt
- fresh ground black pepper
directions
-
SALSA VERDE:
- 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.
-
FISH FAJITAS:
- 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 he fish among tortillas and top with salsa verde and avocado slices. Squeeze lime juice over the avocado and roll up the tortillas.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.