Catfish Fajitas

Serve with baked chips and tropical fruit salad from the deli for a speedy supper.

Yield: 4 servings (serving size: 1 fajita)

Ingredients

• 1  pound  catfish fillets, cut into 8 strips
• 2  teaspoons  fajita seasoning
• 2  teaspoons  olive oil
• 1  cup  sliced red bell pepper
• 1  cup  sliced green bell pepper
• 1  cup  sliced onion
• 1  tablespoon  chopped pickled jalapeño peppers
• 1  teaspoon  bottled minced garlic
• 1/2  cup  chopped plum tomato (about 2)
• 1  tablespoon  low-sodium soy sauce
• 4  (8-inch) fat-free flour tortillas
• 1/2  cup  bottled pico de gallo

Preparation

Sprinkle both sides of fish evenly with fajita seasoning. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Add bell peppers and next 3 ingredients (through garlic) to pan; cook for 3 minutes, stirring occasionally. Add tomato; cook for 2 minutes. Stir in soy sauce; cook 1 minute. Add the fish; cook 1 minute or until thoroughly heated. Remove from heat.

Warm tortillas according to package directions. Spoon about 1 cup fish mixture down center of each tortilla; top each serving with 2 tablespoons pico de gallo. Serve immediately.

Nutritional Information

Calories:

334 (30% from fat)

Fat:

11.3g (sat 2.4g,mono 5.8g,poly 2.2g)

Protein:

22.7g

Carbohydrate:

35.3g

Fiber:

3.7g

Cholesterol:

53mg

Iron:

2.2mg

Sodium:

908mg

Calcium:

29mg