Fish Fajitas with Spicy Salsa Verde Recipe

Name: Fish Fajitas with Spicy Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds mahi mahi, skin removed; Sea salt and freshly ground black pepper; 1 fresh lime; 1 tablespoon olive oil; 8 (8-inch) flour tortillas; Salsa Verde, recipe follows.; 1 avocado, sliced; 1 1/2 pound tomatillos; 1 tablespoon fresh lime juice; 1/2 cup finely chopped white onion; 1/2 cup cilantro leaves; 2 jalapeno peppers, stemmed, seeded and chopped; 1/4 teaspoon sugar; Sal and freshly ground black pepper

Servings: persons

1 1/2 pounds mahi mahi, skin removed
Sea salt and freshly ground black pepper
1 fresh lime
1 tablespoon olive oil
8 (8-inch) flour tortillas
Salsa Verde, recipe follows.
1 avocado, sliced
1 1/2 pound tomatillos
1 tablespoon fresh lime juice
1/2 cup finely chopped white onion
1/2 cup cilantro leaves
2 jalapeno peppers, stemmed, seeded and chopped
1/4 teaspoon sugar
Sal and freshly ground black pepper

1
Preheat the grill to medium-high heat.
2
Cut the fish into 1-inch strips and season with salt and pepper.
3
Sprinkle with lime juice.
4
With a rag or paper towel, grease the grill with oil to prevent sticking.
5
Place fish on grill gently; and cook for 3 minutes on each side, turning carefully with tongs.
6
On the cooler outer edges of the grill place the tortillas to warm them.
7
Transfer the warmed tortillas to a plate or a wide shallow bowl lined with a clean kitchen towel.
8
Fold the edges of the towel over tortillas to keep them warm.
9
To assemble, divide the fish among tortillas and top with salsa verde and avocado slices.
10
Squeeze lime juice over the avocado and roll up the tortillas.
11
Recipe courtesy Bobby Deen
12
Remove papery husks from tomatillos and rinse well.
13
Cut in half and place cut side down on a foil-lined baking sheet.
14
Place under a broiler for about 5 to 7 minutes to lightly blacken the skin.
15
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.
16
Season, to taste, with salt and pepper.
17
Refrigerate until ready to use.
18
Serve with chips or as a salsa accompaniment to Mexican dishes.
19
Ease of Preparation: Easy

805

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds mahi mahi, skin removed, Sea salt and freshly ground black pepper, 1 fresh lime, 1 tablespoon olive oil, and more.

Yes, Fish Fajitas with Spicy Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fish Fajitas with Spicy Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions