Grilled Fish Fajitas Recipe

Ingredients with Measurements:
- 1 lb. white fish fillets (tilapia, cod, or halibut)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, lime wedges

Special equipment needed:
- Grill or grill pan
- Tongs

Step-by-step instructions:

1. Preheat grill or grill pan to medium-high heat.

2. In a small bowl, mix together chili powder, cumin, garlic powder, salt, and pepper.

3. Brush both sides of fish fillets with olive oil and sprinkle with the spice mixture.

4. Place fish fillets on the grill and cook for 3-4 minutes per side, or until cooked through.

5. Remove fish from the grill and let it rest for a few minutes.

6. In the meantime, add sliced bell peppers and onions to the grill and cook for 5-7 minutes, or until tender and slightly charred.

7. Slice the fish into strips.

8. Warm up tortillas on the grill or in the microwave.

9. Assemble fajitas by placing a few strips of fish and grilled vegetables on each tortilla.

10. Top with desired toppings, such as shredded cheese, sour cream, guacamole, salsa, and a squeeze of lime juice.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan set to medium-high heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Sodium: 500mg

Substitutions for ingredients:
- Any white fish fillets can be used instead of tilapia, cod, or halibut.
- Any color of bell peppers can be used.
- Corn tortillas can be used instead of flour tortillas.

Variations:
- Add sliced jalapeños for extra heat.
- Use shrimp instead of fish.
- Add sliced mushrooms to the grilled vegetables.

Tips and tricks:
- Make sure to brush the fish fillets with olive oil to prevent sticking to the grill.
- Don't overcook the fish, as it can become dry and tough.
- Warm up tortillas on the grill or in the microwave to make them more pliable and easier to fold.

Storage instructions:
Leftover grilled fish fajitas can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, wrap fajitas in foil and place in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve grilled fish fajitas on a large platter with all the toppings on the side for guests to customize their own fajitas.

Garnishes:
Garnish with fresh cilantro leaves and lime wedges.

Pairings:
Serve with a side of Mexican rice and black beans.

Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
- Cucumber and tomato salad

Troubleshooting advice:
- If the fish is sticking to the grill, make sure to brush it with enough olive oil.
- If the fish is dry, it may have been overcooked. Make sure to cook it for only 3-4 minutes per side.

Food safety advice:
- Make sure to cook fish to an internal temperature of 145°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw fish and vegetables to prevent cross-contamination.

Food history:
Fajitas originated in Texas in the 1930s and were traditionally made with skirt steak. However, over time, fajitas have evolved to include a variety of proteins, including fish.

Flavor profiles:
Grilled fish fajitas are savory and slightly spicy, with a smoky flavor from the grill. The grilled vegetables add sweetness and crunch, while the toppings add creaminess and tanginess.

Serving suggestions:
Serve grilled fish fajitas with a cold beer or a margarita for a refreshing and satisfying meal.

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Region: Mexican

Taste: Spicy, Tangy, Smokey, Savory, Citrusy