Best Perch Fajitas With Pineapple Salsa Recipes

PORK 'N' PINEAPPLE FAJITAS

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine seasoning mix and reserved juice; add the pork. Seal bag and turn to coat; refrigerate for 15 minutes., Meanwhile, place the red pepper, onion and pineapple on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around mixture and seal tightly., Prepare grill for indirect heat. Drain and discard marinade from pork. Grill pork and foil packet, covered, over indirect medium heat for 20-35 minutes or until a thermometer inserted in the pork reads 145° and vegetables are tender. Remove from the grill. Cover pork and let stand for 5 minutes., Cut tenderloin into strips; place on tortillas. Top with vegetable mixture, cheese and avocado; fold in sides.

PINEAPPLE CHICKEN FAJITAS

Steps:

• In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer. , In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken is no longer pink and vegetables are tender. , Place chicken mixture on one side of each tortilla; fold tortillas over filling.

PULLED PORK FAJITA SALAD

Steps:

• In a small bowl, combine the black beans, diced pineapple (don't forget to reserve the juice), diced peppers and onions, juice from half a lime, 1 Tbsp cilantro and a pinch of salt and set aside.
• In a hot skillet, saute thinly sliced peppers and onions in a little oil over high heat until slightly charred and softened.
• In a small bowl or jar, combine juice from one lime, oil, pineapple juice and cilantro and mix or shake well. Taste and add more pineapple juice to sweeten if needed.
• Divide lettuce between two bowls. Top each bowl with approx 4 oz pulled pork, pepper and onion mixture, pineapple salsa and avocado.
• Serve with dressing.

PERCH FAJITAS WITH PINEAPPLE SALSA

Steps:

• Combine lemon pepper, cumin, salt, and 4 tbls. lime juice in a resealable plastic bag; add fish. Seal and shake; chill 20 minutes.
• Combine pineapple, bell peppers, jalapeno, cilantro, and remaining lime juice in a medium bowl; set aside.
• Grill fish, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium heat 4 to 6 minutes on each side or until fish flakes with a fork. You may broil if you wish instead of grilling. If using vegetarian scallops, heat under broiler, turning once or twice).
• Arrange fish and pineapple mixture evenly down center of warm tortillas; fold. Serve and enjoy!

PORK FAJITAS

Steps:

• Cut pork into 4x1/2x1/4-in. strips; set aside. In a bowl or resealable plastic bag, combine orange juice, vinegar, garlic, oregano, cumin, seasoned salt and hot pepper sauce; mix well. Add pork; cover or close bag and chill for 1-2 hours. , In a skillet over medium heat, cook pork with marinade, onion and green pepper in oil until pork is not longer pink and vegetables are tender; drain., Place about 3/4 cup filling down the center of each tortilla; top with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately.