Blackened Fish Fajitas with Coriander Salsa Verde Recipe

Blackened Fish Fajitas

This blackened fish Fajita recipe from Old El Paso™ is delicious and makes 6 using our Fajita Spice Mix and Tortillas. You’ll love them for any lunch or dinner occasion! It’s all about bringing the flavours of Mexico to your kitchen.
Spice Level Mild
Ingredients 16

Ingredient List

  • 2 tablespoons olive oil
  • 1 Old El Paso™ Fajita Spice Mix
  • 600 g boneless firm white fish fillets, sliced into long strips
  • 2 halved limes
  • 1 Old El Paso™ Tortillas (6pk)
  • 1/2 cup light sour cream
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 finely shaved green cabbage
  • 1 sliced red onion
  • 1 cucumber cut into matchsticks

Salsa verde

  • 1 diced small white onion
  • 1 seeded fresh jalapeno chilli
  • Juice of a lime, extra
  • 2 large handfuls of washed coriander
  • 2 tablespoon olive oil, extra


  1. Combine oil and Fajita Spice Mix in a bowl. Add fish and toss to coat. Preheat barbecue and cook fish for 3 minutes either side or until charred & cooked through. Remove from barbecue, cover and set aside to keep warm. Brown limes on barbecue, cut side down.
  2. To create a deliciously fresh Salsa Verde, blend onion, jalapeno chili, lime juice (extra) coriander (leaves and stems) and olive oil in a small food processor or with a stick blender.
  3. For authentic charred tortillas – open Tortilla pouch, discard Freshness Sachet. Remove tortillas from pouch and char on barbecue hot plate for 5 – 10 seconds on one side only or follow on pack instructions. Wrap in tea towel until ready to serve.
  4. Combine sour cream, smoked paprika and cayenne pepper in a small bowl.
  5. Serve blackened fish, charred limes and tortillas, cabbage, red onion and cucumber on a platter with Salsa Verde and seasoned sour cream. Fill your fajita with these delicious fillings any way you like!