Anti Inflammatory Classic Cod Fajitas
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Learn more →Ingredients
4 servings
For the cod
- 1 ½ lb cod fillets, cut into 1-inch strips
- 2 tbsp olive oil, divided
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tbsp fresh lime juice
For serving
- 8 small flour tortillas
Chef's tipWarm briefly before folding to improve flexibility. - ½ cup sour cream (optional)
Can be omittedsour cream
- 1 avocado, sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Toss the cod strips with 1 tbsp of the olive oil and the spice mixture until evenly coated.
- 2
Heat the remaining 1 tbsp olive oil in a large (12-inch) skillet over high heat until shimmering. Add the onion and bell peppers and cook, stirring occasionally, until softened and charred at the edges, about 6–8 minutes. Transfer the vegetables to a plate.
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