Tuna Fajitas

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Fish Fajitas

Prep Time: minutes
Cook Time: minutes
Yields: servings


  • For the tuna
  • 1 tuna steak (about 1/2 pound)
  • 1 teaspoon garlic powder
  • 1 teaspoon chilli powder
  • 1 teaspoon black pepper freshly ground
  • 1 lime juiced
  • 2 teaspoon worcestershire sauce
  • 4 tablespoons vegetable oil
  • 1 red onion sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • salt to taste
  • 1 package flour tortillas 12 ounces
  • Toppings (Optional)
  • Guacamole
  • cheddar cheese
  • Sour cream
These fish fajitas use a deliciously marinated tuna instead of the traditional steak or chicken fajita!

If you are a fajita lover, I’m sure you will make this your favorite new dish for Lent season. This Tex-Mex dish is usually eaten with chicken or skirt steak and for this recipe, I made it with a delicious tuna steak instead! The result is simply delicious!


  1. Combine garlic powder, chili powder, pepper, lime juice and Worcestershire sauce in a bowl.
  2. Cut the tuna into long strips and marinate for 30 minutes.
  3. Bring a large skillet to medium heat, add 2 tablespoons oil and sautée onions and peppers for 5 minutes, until tender. Season to taste with salt and pepper.
  4. Transfer to a bowl and reserve.
  5. Using the same skillet, cook previously marinated tuna with 2 tablespoons of oil over medium heat for 5 minutes. Toss onion and bell pepper mix into it and cook for 3 more minutes.
  6. Serve with tortillas, your choice of salsa, guacamole, shredded cheese and sour cream.

Chef Notes

You can always add some chopped jalapeños on top to get the full Tex-Mex combo. This recipe can also be made with shrimp or salmon. For a healthier version substitute corn for flour tortillas.

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