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Suggest a better descriptionHeat oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, and fish; saute 3 minutes. Add beer; cook 5 minutes or until liquid evaporates and fish flakes easily when tested with a fork. Remove from heat; stir in salt and pepper. Set aside, and keep warm. Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes. Divide fish mixture evenly among tortillas, and roll up. Yield: 6 servings. INSTRUCTIONS FOR TOMATILLO GUACAMOLE: Place the avacado and tomatilloes in food processor, and process until smooth. Spoon mixture into a medium bowl; stir in remaining ingredients. Cover and chill 1 hour. Yield: 2 cups (serving size: 1/3 cup). Per serving: 496 Calories; 17g Fat (31% calories from fat); 31g Protein; 54g Carbohydrate; 45mg Cholesterol; 602mg Sodium NOTES : Arrange 2 fajitas on each of 6 plates; top with 1/3 cup Tomatillo Guacamole, 1/4 cup salsa, and 1 tablespoon sour cream. Recipe by: Cooking Light, April 1995, page 56 Posted to MC-Recipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 72 | ||
Calories from Fat: 22 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 411.6mg | 14 % | |
Potassium 292.5mg | 8 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 9.1g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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