Perch Fajitas with Pineapple Salsa
Transform your taco night with these vibrant Perch Fajitas with Pineapple Salsa—a perfect blend of smoky, spicy, and fresh flavors! Tender perch fillets are marinated in a zesty blend of lime juice, smoked paprika, and cumin before being seared to flaky perfection. Paired with sautéed bell peppers and red onions, this dish is elevated by a tropical pineapple salsa bursting with juicy sweetness and a hint of jalapeño heat. Ready in just 35 minutes, this recipe is a quick and healthy option for weeknight dinners or casual gatherings. Serve these fajitas in warm flour tortillas for a bold, flavorful meal that’s as colorful as it is delicious! Keywords: Perch Fajitas, Pineapple Salsa, Fish Fajitas, Quick Dinner Recipe, Tropical Salsa.
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Recipe Information
Ingredients
- 1 lb Perch fillets
- 2 tbsp Olive oil
- 2 tbsp Lime juice
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Red onion
- 8 Flour tortillas
- 1 cup Fresh pineapple
- 1 Jalapeño pepper
- 2 tbsp Fresh cilantro
- 0.25 Red onion (for salsa)
- 1 tbsp Lime juice (for salsa)
- 0.25 tsp Salt (for salsa)
Instructions
In a small bowl, combine 2 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon salt, and 0.5 teaspoon black pepper. Reserve half for the vegetables, and use the other half as a marinade for the perch fillets.
Pat the perch fillets dry with paper towels and coat them with half of the marinade. Set aside for 10 minutes to absorb the flavors.
Slice the red bell pepper, yellow bell pepper, and red onion into thin strips. Toss them in a bowl with the remaining half of the marinade.
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of olive oil and cook the marinated perch fillets for 3-4 minutes per side, or until opaque and flaky. Remove from the skillet and keep warm.
In the same skillet, add the marinated vegetables and sauté for 5-7 minutes until tender with a slight char.
To make the pineapple salsa, dice 1 cup of fresh pineapple, finely chop 1 jalapeño pepper (seeds removed for less heat), chop 0.25 of a red onion, and mix everything in a bowl with 1 tablespoon lime juice, 0.25 teaspoon salt, and 2 tablespoons chopped fresh cilantro. Stir well and set aside.
Warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable.
To assemble the fajitas, place a portion of sautéed vegetables on each tortilla, top with a piece of cooked perch fillet, and spoon a generous amount of pineapple salsa over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.9 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
