Photo by Fernanda Alvarez 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!
Ingredients
- 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 12-oz. package flour tortillas
- Toppings (Optional)
- Guacamole
- cheddar cheese
- Sour cream
Directions
- Combine garlic powder, chili powder, pepper, lime juice and Worcestershire sauce in a bowl.
- Cut the tuna into long strips and marinate for 30 minutes.
- 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.
- Transfer to a bowl and reserve.
- 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.
- 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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