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Saturday, June 5, 2010

Tilapia Fajitas

Tilapia Fajitas! I saw this recipe on the back of the tilapia fillet package. Tomatoes, Garlic, and Onions are on the list of food I can't eat. I was delighted to see that I could easily substitute mushrooms for onions. I added cumin to the recipe for an authentic flavor. I think the fresh pineapple is key.

Makes 4 servings

4 Tilapia Fillets cut into strips
½ c diced fresh pineapple
Salt to taste
Pepper to taste
2 teaspoons of cumin
2 cups of grated jack or mozzarella cheese
1 cup of sliced baby bella mushrooms (I used this instead of onions, add 1 cup of thinly sliced onions)
½ cup of chopped fresh cilantro leaves
2 T oil
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
4 flour tortillas
Lime wedges & sour cream accompaniments

Combine fish and pineapple in a bowl. Season with salt, pepper, cumin and marinate for 30 minutes. Preheat oven to 350 degrees. Heat Oil in a large skillet over high heat. Sauté peppers mushrooms (onions) until soft, about 5 minutes. Add fish mixture and sauté until just cooked through, about 2 minutes. Arrange tortillas on a baking sheet, top with cheese and warm in heated oven until cheese melts. Transfer tortillas to plates, top with fish mixture and cilantro. Serve with lime wedges and sour cream.


  1. We tried this recipe last night on the Grill. I was annoyed that I had to get out of my comfort zone and adapt the recipe by cooking the fish and veggies separately on the grill, then cut them up to mix them together. It came out nice. My nephew Richie commented that the grill taste was perfect. My husband Greg is the best! It was his idea.

  2. Please make sure that your package of fish is not from the Far East. USA or Canadian fish please.