Serves 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

For the fajitas:
• 1 lb The Better Fish® Barramundi skinless fillets, thawed and patted dry
• 2 bell peppers, thinly sliced
• 1 red or yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 lime, cut into wedges
• 8 small flour or corn tortillas, warmed

For serving:
• Chopped cilantro
• Sliced avocado or guacamole
• Sour cream or crema
• Salsa or pico de gallo

Directions:
1. Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly coat with oil.

2. Add sliced peppers and onion to the sheet pan. Drizzle with 1 tablespoon olive oil and season with half of the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat and spread into an even layer.

3. Roast vegetables for 12 minutes, until they begin to soften.

4. Meanwhile, cut barramundi into large strips or fajita-size pieces. Brush with remaining olive oil and season with the remaining spice mixture.

5. Remove sheet pan from the oven. Push vegetables to the sides and place barramundi in the center of the pan.

6. Return to oven and bake for 10–12 minutes, until the barramundi is opaque and flakes easily with a fork.

7. Squeeze fresh lime over the fish and vegetables. Flake the barramundi into large pieces.

8. Serve in warm tortillas with cilantro, avocado or guacamole, crema, salsa, and extra lime wedges.

Suggested Side Dishes:
• Cilantro-lime rice
• Black beans or refried beans
• Mexican street corn salad
• Chips with salsa, guacamole, or queso
• Simple green salad with lime vinaigrette