Snapper Fajitas
BC snapper fillets, sliced, seasoned, baked and served in tortillas, Tex-Mex-style, with such things as peppers, onions, salsa, cheese, sour cream and lettuce.
Recipe - Quality Foods
Snapper Fajitas
Prep Time40 Minutes
0Cook Time10 Minutes
Ingredients
550 to 600 grams snapper fillets
3 Tbsp olive oil (divided)
1 Tbsp orange juice
1 Tbsp lime juice
1 tsp honey
1/2 tsp ground cumin
1/2 tsp chili powder
salt and freshly ground black pepper, to taste
1 small red onion, halved and thinly sliced
1 medium red or yellow bell pepper, halved and thinly sliced 4688
1 medium green bell pepper, halved and thinly sliced
grated cheddar cheese, shredded lettuce, salsa, sour cream and hot pepper sauce, to taste
8 flour tortillas, warmed (see Note)
cilantro sprigs and lime slices, to taste, for garnish (optional)
Directions
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Cut the fish fillets into 3/4- to 1-inch wide strips, removing any bones you find. Combine 1 Tbsp olive oil, juices, honey, cumin and chili powder in a bowl, add the fish and toss to coat. Arrange fish in a single layer on the baking sheet; season with salt and pepper.
- Bake snapper 8 to 10 minutes, or until just cooked through. While fish cooks, heat remaining 2 Tbsp oil in a large non-stick skillet set over medium-high. Add the onion and bell peppers and cook until just tender, about 3 to 4 minutes, and then remove from the heat.
- Set the cooked snapper, onions and peppers, lettuce, cheese, salsa, sour cream, hot pepper sauce, tortillas and cilantro sprigs and lime slices, if using, on the dining table, in serving dishes and bowls, as needed. Now let diners create their own snapper fajitas with those ingredients.
Note: You can warm the tortillas by setting them on a plate and zapping them a short while in the microwave. Soft, flour tortillas are sold in our Mexican foods aisle and in our dairy/cheese case.
40 minutes
Prep Time
10 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Snapper - Fresh Pacific Snapper, 175 Gram
$3.83 avg/ea$2.19/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.69$0.37/100ml
ReaLime - Lime Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Elias - Liquid Honey, 500 Gram
$12.79$2.56/100g
Mccormick - Cumin Ground, 32 Gram
$5.49 was $6.19$17.16/100g
Mccormick - Chili Powder, 40 Gram
$5.49 was $6.19$13.73/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Onions - Red, Unpeeled, 335 Gram
$2.21 avg/ea$0.66/100g
Bell Peppers - Red, Hot House, 226 Gram
$2.49 avg/ea$1.10/100g
Bell Peppers - Green, Fresh, 240 Gram
$2.11 avg/ea$0.88/100g
Deli Fresh - Extra Mature Cheddar Cheese M.F.32% Moist 39%, 200 Gram
$8.98 avg/ea$4.49/100g
Western Family - Flour Tortillas - 8 Large, 334 Gram
$4.29$1.28/100g
Cilantro - Fresh, Bunch, 1 Each
$2.49
Directions
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Cut the fish fillets into 3/4- to 1-inch wide strips, removing any bones you find. Combine 1 Tbsp olive oil, juices, honey, cumin and chili powder in a bowl, add the fish and toss to coat. Arrange fish in a single layer on the baking sheet; season with salt and pepper.
- Bake snapper 8 to 10 minutes, or until just cooked through. While fish cooks, heat remaining 2 Tbsp oil in a large non-stick skillet set over medium-high. Add the onion and bell peppers and cook until just tender, about 3 to 4 minutes, and then remove from the heat.
- Set the cooked snapper, onions and peppers, lettuce, cheese, salsa, sour cream, hot pepper sauce, tortillas and cilantro sprigs and lime slices, if using, on the dining table, in serving dishes and bowls, as needed. Now let diners create their own snapper fajitas with those ingredients.
Note: You can warm the tortillas by setting them on a plate and zapping them a short while in the microwave. Soft, flour tortillas are sold in our Mexican foods aisle and in our dairy/cheese case.