Fish Fajitas with Spicy Salsa Verde

Ever thought of cooking fish fajitas? Well now's your chance.

  • Preparation Time10 mins
  • Cooking Time6 mins
  • Serves8
  • DifficultyEasy
1 1/2 pounds mahi mahi, skin removed
1 1/2 pound tomatillos
Salsa Verde:
1 tablespoon fresh lime juice
Sea salt and freshly ground black pepper
1/2 cup finely chopped white onion
1 fresh lime
1/2 cup cilantro leaves
1 tablespoon olive oil
8 (8-inch) flour tortillas
2 jalapeno peppers, stemmed, seeded and chopped
Salsa Verde, recipe follows.
1/4 teaspoon sugar
1 avocado, sliced
Sal and freshly ground black pepper
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 the fish among tortillas and top with salsa verde and avocado slices. Squeeze lime juice over the avocado and roll up the tortillas.
Recipe courtesy Bobby Deen
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.

Yield: 4 to 6 servings
Prep time: 10 minutes
Cook time: 7 minutes
Ease of Preparation: Easy

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