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Fish Fajitas Recipe
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Fajitas are a classic favorite, and when you swap in flaky white fish for the protein, they become a lighter, healthier option bursting with flavor. This fish fajitas recipe combines seasoned halibut, sautéed veggies, and a tangy yogurt enchilada sauce. Perfect for family dinners or meal prep, this recipe is easy to follow and even easier to love. Let’s dive into how to make fish fajitas step by step!
What to Serve with Fish Fajitas
While these fish fajitas are delicious on their own, pairing them with complementary sides can elevate your meal even more. Here are some ideas:
- Mexican Rice
Serve a side of fluffy Mexican rice to balance out the fajitas’ fresh and zesty flavors. - Black Beans or Refried Beans
A hearty side of beans adds protein and fiber, making the meal more filling. - Guacamole
The creamy, rich texture of guacamole pairs perfectly with the tangy yogurt enchilada sauce. - Chips and Salsa
A classic appetizer or side that adds a satisfying crunch to your meal. - Corn Salad
A zesty corn salad with lime and chili powder complements the fajitas’ smoky spices. - Roasted Vegetables
Add extra roasted veggies, like zucchini or asparagus, for a nutritious touch. - Taco Slaw
A crisp, tangy slaw made with shredded cabbage, lime, and a hint of spice adds freshness to the dish.
Whether you’re serving these fish fajitas as the main course or part of a larger spread, the options are endless!
Fish Fajitas Recipe
Fajitas Fish Ingredients
Substitution
Note
- spray avocado oil or olive oil
-
3 bell peppers, sliced
I like to use a variety of colors but it's not necessary
- 1 medium white or yellow onion, sliced
- pinch of sea salt & pepper
Fish
- spray oil
- 1.5 lb halibut (or white fish)
- 1 tablespoon Smoky Sriracha
- 1 tablespoon citrus pepper
- 1 lemon or lime
- pinch of salt
Yogurt Sauce
- 7oz 2% Greek yogurt
- 6 tablespoons red enchilada sauce (mild or hot)
Additional Ingredients
- 8 low carb wheat tortillas
Garnish
- pickled cabbage
- cilantro
How to Make Fish Fajitas
Step 1
Prepare the Fish
Lightly spray the halibut fillets with avocado or olive oil. Sprinkle them evenly with smoky Sriracha seasoning, citrus pepper, and a pinch of salt. Rub the spices all over the fish to ensure the flavors are well-distributed. Set aside to allow the seasoning to infuse.
Step 2
Cook the Veggies
Heat a large nonstick skillet over medium-high heat and spray it with oil. Add the sliced bell peppers and onion to the skillet, seasoning them with a pinch of sea salt and pepper.
Cook for 5–7 minutes, stirring occasionally, until the peppers are tender, and the onions are lightly browned and translucent. If your skillet is small, cook the veggies in batches. For faster cooking, cover the skillet for 1–2 minutes to help the vegetables soften, then uncover and toss until they are evenly cooked.
Remove the veggies from the skillet and set them aside, keeping the skillet on the heat.
Step 3
Cook the Fish
Spray the skillet lightly with oil again and add the seasoned fish fillets. Cook on both sides until the fish is cooked through and the edges are seared, about 3–4 minutes per side, depending on the thickness of the fillets.
Just before removing the fish from the skillet, squeeze fresh lemon or lime juice over the fillets to enhance their flavor. Transfer the cooked fish to a plate and use a fork to flake the fillets into bite-sized pieces, making them perfect for assembling fajitas.
Step 4
Prepare the Yogurt Sauce
In a small bowl, whisk together the Greek yogurt and red enchilada sauce. This creamy, tangy sauce will be the finishing touch for your fish fajitas recipe.
Step 5
Step 5: Assemble the Fajitas
Lay a low-carb wheat tortilla flat and layer it with sautéed fajita veggies, flaked fish, pickled cabbage (optional), and a generous drizzle of the yogurt enchilada sauce. Garnish with fresh cilantro for a pop of flavor and color.
Serve immediately and enjoy the fresh, zesty flavors of your homemade fish fajitas recipe!
Step 6
Meal Prep Tip
If you’re making these for meal prep, store the tortillas and sauce separately from the fish and veggies to prevent sogginess. This dish will keep in airtight containers in the fridge for 3–4 days.
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Fish Fajitas Recipe
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INGREDIENTS
- spray avocado oil or olive oil
-
3 bell peppers, sliced
- I like to use a variety of colors but it's not necessary
- 1 medium white or yellow onion, sliced
- pinch of sea salt & pepper
Fish
- spray oil
- 1.5 lb halibut (or white fish)
- 1 tablespoon Smoky Sriracha
- 1 tablespoon citrus pepper
- 1 lemon or lime
- pinch of salt
Yogurt Sauce
- 7oz 2% Greek yogurt
- 6 tablespoons red enchilada sauce (mild or hot)
Additional Ingredients
- 8 low carb wheat tortillas
Garnish
- pickled cabbage
- cilantro
INSTRUCTIONS
-
Prepare the Fish
Lightly spray the halibut fillets with avocado or olive oil. Sprinkle them evenly with smoky Sriracha seasoning, citrus pepper, and a pinch of salt. Rub the spices all over the fish to ensure the flavors are well-distributed. Set aside to allow the seasoning to infuse.
-
Cook the Veggies
Heat a large nonstick skillet over medium-high heat and spray it with oil. Add the sliced bell peppers and onion to the skillet, seasoning them with a pinch of sea salt and pepper.
Cook for 5–7 minutes, stirring occasionally, until the peppers are tender, and the onions are lightly browned and translucent. If your skillet is small, cook the veggies in batches. For faster cooking, cover the skillet for 1–2 minutes to help the vegetables soften, then uncover and toss until they are evenly cooked.
Remove the veggies from the skillet and set them aside, keeping the skillet on the heat.
-
Cook the Fish
Spray the skillet lightly with oil again and add the seasoned fish fillets. Cook on both sides until the fish is cooked through and the edges are seared, about 3–4 minutes per side, depending on the thickness of the fillets.
Just before removing the fish from the skillet, squeeze fresh lemon or lime juice over the fillets to enhance their flavor. Transfer the cooked fish to a plate and use a fork to flake the fillets into bite-sized pieces, making them perfect for assembling fajitas.
-
Prepare the Yogurt Sauce
In a small bowl, whisk together the Greek yogurt and red enchilada sauce. This creamy, tangy sauce will be the finishing touch for your fish fajitas recipe.
-
Step 5: Assemble the Fajitas
Lay a low-carb wheat tortilla flat and layer it with sautéed fajita veggies, flaked fish, pickled cabbage (optional), and a generous drizzle of the yogurt enchilada sauce. Garnish with fresh cilantro for a pop of flavor and color.
Serve immediately and enjoy the fresh, zesty flavors of your homemade fish fajitas recipe!
-
Meal Prep Tip
If you’re making these for meal prep, store the tortillas and sauce separately from the fish and veggies to prevent sogginess. This dish will keep in airtight containers in the fridge for 3–4 days.
Nutrition per serving
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