Fajitas with fish
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 18 G., saturated fats 2 G., proteins 31 G., carbohydrates 49 G., fiber 6 G., cholesterol 42 mg, sodium 777 mg, sugar 7 G.
Calories 480, total fat 18 G., saturated fats 2 G., proteins 31 G., carbohydrates 49 G., fiber 6 G., cholesterol 42 mg, sodium 777 mg, sugar 7 G.
Grilling the tender white fish and vegetables in the oven will cook in minutes, and the whole dish will take you no more than half an hour. Serve the fish and baked vegetables with sautéed beans and corn tortillas for wrapping fajitas. A great idea to delight the family with a quick Mexican dinner on a weekday.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup extra-virgin olive oil
- 2 onions (finely chop half, cut one and a half into thick rings)
- 1 can (425 g) pinto beans, rinsed
- 0.5 cups hot tomato salsa
- 2 sweet peppers (1 red, 1 yellow), cut into thick strips
- 1.5 tsp ground cumin
- 1.5 tsp chili powder
- 450 g skinless halibut or snapper fillet, cut into 5 cm pieces.
- 1 cup fresh cilantro
- 8 corn tortillas, warmed
- Guacamole and lime wedges, for serving
We recommend
Recipes with similar ingredients: halibut, pinto beans, sweet pepper, tortilla, chili seasoning, cumin
Cooking the dish according to the recipe:
- Preheat the oven to broil. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until softened, 3 minutes. Add the beans, salsa, and 1/2 cup water. Simmer over low heat, stirring occasionally, until the sauce thickens, about 8 minutes; season with salt to taste.
- Meanwhile, on a rimmed baking sheet, toss the bell peppers and chopped onion with 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon salt. Grill, undisturbed, until the edges are golden brown, 4 to 6 minutes.
- Toss the fish with the remaining 1 tablespoon of olive oil, adding 0.5 teaspoon each of cumin and chili powder; season generously with salt. Add the fish to the baking sheet with the vegetables and grill until cooked through, 3-4 minutes.
- Add cilantro to the beans and divide among plates. Serve with fish, roasted vegetables, tortillas, guacamole, and lime wedges.
Categories:
Similar recipes
