• Lisa Corrigan

Fiesta Fish Fajitas

The day I made these, I deemed the day Fish Fajita Friday! But feel free to eat these on Taco Tuesday, or Margarita Monday, or any other day of the week!

We are talking TILAPIA, we are talking BELL PEPPERS and ONIONS, we're talking AVOCADO and CILANTRO...AND! The yummiest sprouted grain tortillas! But of course, feel free to use your favorite type of tortilla. Here's all of the ingreds I used:

  • Cooking spray

  • White onion

  • Red, orange, and green bell pepper

  • Tilapia

  • Fajita skillet sauce

  • Avocado

  • Cilantro

  • Ezekiel sprouted grain tortillas

  • A smidge of lime juice

I used frozen tilapia, so the first thing I did was put 2 pieces in a bowl of cold water to thaw them out. Next, I cut up the onion and peppers into long slices and prepped a skillet with cooking spray. I began sauteeing the onion and peppers, and then put the tilapia in a separate pan to get that cooking.

Once the onions and peppers were soft, and the tilapia looked cooked through, I added the fajita skillet sauce. I used Frontera foods sauce. Feel free to use a combo of spices you prefer - I decided to get the sauce and the store instead because it seemed easier to me. I stirred the onions, peppers, tilapia, and sauce all together and let it simmer for a few minutes.

While that was simmering, I heated up my Ezekiel sprouted grain tortillas, cut up the avocado into slices, and washed and chopped the cilantro.

Food For Life Ezekiel Sprouted Grain Tortillas

Then it was time to assemble the fajitas! First, I spooned the onion/pepper/tilapia/sauce mixture into the tortillas.

I topped them off with avocado and cilantro and oila! Fish Fajita Friday time muchachos.



  • Cooking spray or oil

  • 1/2 white or yellow onion, sliced

  • 1 Red, 1 orange, and 1 green bell pepper, sliced

  • 2 tilapia filets

  • 1 packet fajita skillet sauce

  • 1 avocado, sliced

  • 1/2 bunch cilantro, chopped

  • 4 Ezekiel sprouted grain tortillas

  • A smidge of lime juice


1. If using frozen tilapia, thaw it out by putting it in a bowl of cold water for 15-20 minutes. Prep a skillet with cooking spray or oil.

2. Saute the onions and bell peppers in the skillet while also cooking the tilapia through, however you prefer to cook your fish. You can bake it or grill it, or fry it, etc. I simply cooked both sides in a skillet for about 5 minutes each side.

3. Put the tilapia in the same pan as the onions and bell peppers and add the fajita skillet sauce, or whatever your preferred seasonings are. Stir and let simmer for a few minutes. The tilapia will likely break up when you stir it, which is great, or you can try to keep the filets together in their original pieces if you prefer.

4. Warm your tortillas, either by putting them on a skillet, heating each side for a couple minutes, or heat them in the microwave.

5. Spoon the onion/pepper/tilapia mixture on to the tortillas.

6. Top with the avocado slices and cilantro. Squeeze some lime juice on top as well if desired.

And enjoy amigos! Happy Fish Fajita Friday!

Recipe makes 4 servings.

Per serving:

Calories: 203

Protein: 14.5 g

Fat: 7 g

Carbohydrates: 19.5 g

Delish on a Dime: Healthy, Easy Recipes