Description
Delicious one pan fajitas - perfect for busy weeknights!
Ingredients
FOR THE MARINADE:
- 4 Tbsp. extra virgin olive oil
- 1/2 tsp. Chili Powder (I recommend Chipotle or Ancho chili powder if you have it)
- 1/2 tsp. smoked paprika
- 1/4 tsp. ground cumin
- salt and pepper to taste
FOR THE FAJITAS:
- 2 large bell peppers, seeded and sliced (I used one yellow pepper and one red pepper)
- 1 large poblano pepper, seeded and sliced
- 1/2 large yellow onion, sliced
- 12 oz. The Better Fish®
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 8 fajita-sized flour tortillas (mine are usually 4"-6" in diameter)
- Plain Greek yogurt or sour cream (optional) and any of your other favorite fajita toppings!
Instructions
FOR THE MARINADE:
- In a small mixing bowl, combine all ingredients and stir well.
- Set aside 1 Tablespoon of the marinade for the barramundi. You'll use the rest of it on the veggies!
FOR THE FAJITAS:
- Heat oven to 400 degrees F. (I like to prep the veggies and marinade while the oven heats up!)
- Place sliced bell peppers, poblano, and onion on a large sheet pan. Pour the marinade (except for that one tablespoon you saved for the fish!) over the veggies and use your hands or a pair of tongs to toss the veggies until they're evenly coated in the sauce. Let the veggies sit in the marinade while the oven preheats.
- When the oven is hot, place the sheet pan full of veggies in the oven and bake for 15 minutes.
- After 15 minutes of bake time, pull the sheet pan out of the oven. Use tongs to give the veggies a toss, and then push the veggies towards the sides of the sheet pan to make room for the barramundi.
- Place the barramundi on the sheet pan and drizzle with the tablespoon of marinade you set aside earlier.
- Return the sheet pan to the oven and bake 12-15 minutes more until barramundi has cooked through. When it's cooked, barramundi will turn bright white and will flake easily with a fork.
- Gently flake the barramundi apart with tongs so it's easier to load into your tortillas. Top your fajita fixins with chopped cilantro. Serve immediately with tortillas, a lime wedge, and your favorite toppings.
Notes
This marinade is SOOOOO simple and easy to customize - don't be afraid to riff with what you've got on hand! It's also great with cayenne pepper, red pepper flakes, lime juice, diced jalapeño, you name it. We've even added curry powder on occasion just to mix it up a bit.
You can prep the marinade and veggies ahead of time if you like - pour the marinade over the veggies and keep it in the fridge until you're ready to bake!
Brown the tortillas on a hot cast iron skillet or (carefully!) over the flame on your burner if you like. We heated up the tortillas for these photos, but honestly, I'm usually too lazy to take that extra step.
If you don't want much spice, feel free to omit the poblano pepper or replace it with extra onion or bell pepper.