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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.
 

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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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