Ingredients
- 12 ounces red snapper fillets, all bones removed, cut crosswise into 1/3-inch-think strips
- 3/4 cup diced fresh pineapple
- 4 6-inch-diameter flour tortillas
- 2 cups grated mozzarella cheese
- 1/2 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 onion, thinly sliced
- Fresh line wedges
- Sour cream
Directions
- Combine fish and pineapple in medium bowl; season with salt and pepper. Marinate 30 minutes, tossing occasionally.
- Preheat oven to 375°F. Arrange tortillas on heavy large baking sheet. Top with cheese and cilantro, dividing equally. Bake until cheese melts, about 8 minutes. Transfer tortillas to plates.
- Meanwhile, heat oil in large skillet over high heat. Add peppers and onion; sauté until beginning to soften, about 5 minutes. Add fish mixture; sauté until just cooked through, about 2 minutes. Spoon mixture on top of tortillas, dividing equally. Serve with lime wedges and sour cream.
