Perchfajitaswithpineapplesalsa Recipes

CHICKEN PINEAPPLE FAJITAS

Chicken Pineapple Fajitas image

Pineapple brings a sweet and sassy flavor to this chicken fajita dish, we love it, have it a lot in the summer.

Provided by SHERRYLYNN2

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

8 (6 inch) flour tortillas
1 pound skinless, boneless chicken breast halves - cut into strips
2 small red bell peppers, cut into strips
2 teaspoons Jamaican jerk seasoning
⅛ teaspoon ground black pepper
4 slices canned pineapple, chopped
1 tablespoon vegetable oil
chopped fresh cilantro
lime wedges

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Wrap the tortillas in aluminum foil and heat in the oven.
Combine the chicken, bell pepper, jerk seasoning, and pepper in a large bowl, set aside. Heat a large skillet over medium-high heat, and coat with cooking spray. Add the pineapple and cook until brown, about 4 to 6 minutes. Remove the pineapple from the pan and set aside.
Return the skillet to the stove and heat the vegetable oil. Add the chicken and peppers; cook and stir until the chicken is no longer pink, about 6 minutes. Stir in the cooked pineapple. Serve in the warmed tortillas and garnish with cilantro and a squeeze of lime.

Nutrition Facts : Calories 410.3 calories, Carbohydrate 46.3 g, Cholesterol 65.9 mg, Fat 10 g, Fiber 3.8 g, Protein 32.2 g, SaturatedFat 2.1 g, Sodium 709.3 mg, Sugar 11.7 g

PERCH FAJITAS WITH PINEAPPLE SALSA

Perch Fajitas With Pineapple Salsa image

Make and share this Perch Fajitas With Pineapple Salsa recipe from Food.com.

Provided by Sharon123

Categories Perch

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon lemon pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
6 tablespoons lime juice, divided
1 1/2 lbs perch fillets, skinned and cut into 1/2-inch strips (you may sub tilapia,or for a vegetarian version, use Worthington Scallops)
1 cup chopped fresh pineapple (may sub canned)
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 tablespoons jalapenos, seeded and chopped
2 tablespoons fresh cilantro, chopped
4 (10 inch) tortillas, warmed

Steps:

Combine lemon pepper, cumin, salt, and 4 tbls. lime juice in a resealable plastic bag; add fish. Seal and shake; chill 20 minutes.
Combine pineapple, bell peppers, jalapeno, cilantro, and remaining lime juice in a medium bowl; set aside.
Grill fish, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium heat 4 to 6 minutes on each side or until fish flakes with a fork. You may broil if you wish instead of grilling. If using vegetarian scallops, heat under broiler, turning once or twice).
Arrange fish and pineapple mixture evenly down center of warm tortillas; fold. Serve and enjoy!

Nutrition Facts : Calories 407.4, Fat 7.2, SaturatedFat 1.7, Cholesterol 153, Sodium 698, Carbohydrate 45, Fiber 3.4, Sugar 6.5, Protein 39.4

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