Fish Fajitas

Fish Fajitas

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The Boulder Dushanbe Teahouse has one of the most eclectic menus we've ever seen, with items from Tabrizi Kooftah Balls (meatballs with dried fruit and nuts) to tasty fish tacos. Here is our version, made into fajitas.


1 1⁄2 pounds mahi mahi or other firm-fleshed white fish fillets, skin removed
Salt and freshly ground black pepper
1 tablespoon olive oil
8 8-inch flour tortillas
1 cup fresh salsa
1 avocado, peeled, pitted, and sliced
1 lime, cut into 8 wedges


Cut the fish into strips and season with salt and pepper. In a medium skillet, heat the oil over medium-high heat. Add fish; cook for 4 to 5 minutes or until cooked through, stirring frequently.

Heat a separate skillet (do not use nonstick) over medium-high heat. Warm the tortillas, one at a time, in the skillet. Line a plate or a wide, shallow bowl with a clean kitchen towel. Immediately transfer the hot tortillas to the plate, folding the edges of the towel over tortillas to keep them warm.

To assemble, divide the fish among tortillas and top with salsa and avocado slices. Squeeze lime juice over the avocado and roll up the tortillas.

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

from Recipes from the Road

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