Mahi-Mahi Fajitas

Mahi-Mahi Fajitas Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 Tbsp. organic chili powder
  • 1 medium organic green bell pepper, sliced
  • 1 medium organic red bell pepper, sliced
  • 1 medium organic onion, sliced
  • 2 Tbsp. organic lime juice
  • 1 tsp. organic ground cumin
  • 4 Servings Ezekiel 4:9® Organic Sprouted 100% Whole Grain Flo
  • 1 ½ Tbsp. organic avocado oil ( try Olivado)
  • ½ c. organic orange juice
  • 1 pound wild mahi mahi fillets
  • 1 tsp. organic garlic powder
  • ½ tsp. Celtic sea salt
  • 1 whole, large organic yellow bell pepper, sliced
Instructions
  1. Rinse fish and pat dry. Cut fillets crosswise into 1-inch-wide strips.
  2. In a small bowl, mix cumin, chili powder, garlic powder, and salt.
  3. Rub fish all over with spice mixture.
  4. Rinse, core, and seed bell peppers. Cut lengthwise into ¼-inch-wide slices.
  5. Pour half of the oil into a 10- to 12-inch safe nonstick frying pan over medium-high heat.
  6. When hot, add onion and bell peppers and stir frequently until crisp-tender, about 3 minutes. Transfer to a plate.
  7. In the same pan, heat remaining oil. Add fish and cook, turning once, until fish is browned on both sides, about 4 minutes total.
  8. Add orange juice.
  9. Cook until fish is opaque but still moist-looking in the center of the thickest part, 2 to 3 more minutes.
  10. Add bell pepper mixture and lime juice to fish and stir just until heated through.
  11. Serve with warm tortillas.
 

Nutrient Information Per Batch

1432.7 kcal Calories, 356.84 mg Calcium, 153.63 g Carbohydrate, 331.42 mg Cholesterol, 41.34 g Total Fat, 31.69 g Fiber, 17.23 mg Iron, 394.8 mg Magnesium 3410.1 mg Potassium, 116.11 g Protein,168.82 mcg Selenium, 2225.66 mg Sodium, 24.79 g Sugars, 8.33 mg Zinc, 3.79g Saturated fat, 0 trans Fat, 16.02 g Monounsaturated fats, 4.49 g Polyunsaturated fats, 7762.43 IU Vitamin A, 3.81 mg Vitamin B6, 2.72 mcg Vitamin B12, 604.47 mg Vitamin C, 0 IU Vitamin D, 4.76 Vitamin E, 23.65 mcg Vitamin K, 226.27 mcg Folate,1.4 mg Vitamin B1(Thiamin),39.87 mg Vitamin B3(Niacin),0.92 mg Vitamin B2(Riboflavin), 1.68 mcg Lycopene, 647.69 mcg Lutein and Zeaxanthin, 0.33 g ALA, 0.09 g EPA, 0.4 gDHA,853.01 mg Phosphorous, 0.99 mg Manganese, 223.43 mcg Alpha carotene, 3670.3 mcg Beta carotene, 1080.19 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Nuts
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Molds

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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