Prep Time:20 min
Start to Finish:35 min
Makes:6 servings
Fresh Spicy Salsa
2 medium tomatoes, finely chopped (1 1/2 cups)
8 medium green onions, sliced (1/2 cup)
2 cloves garlic, finely chopped
1 small fresh jalapeño chile, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground cumin
Fajitas
2 tablespoons lime juice
1 teaspoon vegetable oil
1/2 teaspoon coarsely ground pepper
1 lb swordfish or other firm texture fish steaks
6 Old El Paso® flour tortillas (8 inches in diameter), warmed
1 1/2 cups shredded lettuce (1/2 head)
1 small red bell pepper, finely chopped (1/2 cup)
1. In glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate until serving time.
2. Set oven control to broil. Spray broiler pan rack with cooking spray. In small bowl, mix lime juice, oil and pepper; brush on fish. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 10 to 15 minutes, turning after 5 minutes, until fish flakes easily with fork.
3. Break fish into bite size pieces. Spoon 1/3 cup fish onto center of each tortilla. Top with lettuce, bell pepper and salsa. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end.
Nutrition Information:
1 Serving: Calories 235 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 35 mg; Sodium 250 mg; Total Carbohydrate 30 g (Dietary Fiber 3 g); Protein 16 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 68 %; Calcium 8 %; Iron 14 % Exchanges: 2 Starch; 2 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.
