Tripletail Fajita’s

2 triple tail fillets (skin off)

Fajita Marinade (Mix ahead of time in a Ziploc bag)

Half of a small onion diced
1 large lime juiced
1/2 cup balsamic vinegar
2 Tbsp soya sauce
4 cloves minced garlic
1 Tbsp chili powder
1/2 tsp cumin
1/2 tsp hot pepper chili flakes

Marinate fillets or pieces in Ziploc bag of fajita marinade for 30 minutes

Fajita Toppings
Prepare toppings before grilling fish Roasted red pepper, grilled onions, shredded lettuce, salsa, guacamole, cheese and sour cream Wrap six tortillas in a foil package and gently warm over indirect heat

Grill fish over medium direct heat (350-375) until the fish flakes with a fork Slice fish into strips just before serving

To serve
In a warm tortilla add a piece of fish, roasted red pepper, onion, lettuce, guacamole, shredded cheese and sour cream. Top with salsa and roll or fold tortilla to hold

(serves 2)