Red Snapper Fajitas

Total Time: 45 mins Preparation Time: 40 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 3 tablespoons fresh lime juice
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 4 (6 ounce) skinless red snapper fillets
• 1 lb plum tomato, cored and diced
• 1 medium avocado, finely diced
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup finely diced red onion
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon vegetable oil
• 1 tablespoon minced jalapeno pepper
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 8 -10 flour tortillas (10 inches)
• 1/2 head romaine lettuce

Recipe

• 1 make marinade: in a bowl, whisk the marinade ingredients together.
• 2 put fish fillets in a large plastic zip-lock bag; pour in the marinade.
• 3 press the air out of the bag and seal; turn bag to distribute marinade; refrigerate for 30 minutes.
• 4 make the salsa: in a bowl, combine the salsa ingredients; season with more salt and lime juice, if desired.
• 5 remove fillets from bag; discard marinade.
• 6 lightly brush or spray both sides with vegetable oil.
• 7 grill over direct high heat until fish begins to flake, 3-4 minutes, turning once halfway through grilling time.
• 8 remove from grill; separate into large flakes with two forks.
• 9 heat tortillas over direct high heat for about 30 seconds without turning; wrap in a kitchen towel to keep warm.
• 10 clean, core, and cut the lettuce into crosswise slices.
• 11 let each person assemble their own fajitas, piling the lettuce and fish on the warm tortillas and topping with the salsa.