Mahimahi Fajitas

• 1 pound mahimahi fillets
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 red bell pepper (about 8 oz.)
• 1 green bell pepper (about 8 oz.)
• 1 yellow bell pepper (about 8 oz.)
• 1 1/2 tablespoons salad oil
• 1 onion (about 8 oz.), slivered lengthwise
• 1/2 cup mango or mango-blend juice
• 2 tablespoons lime juice
• 8 flour tortillas (8 in.)

1. Rinse fish and pat dry; cut fillets crosswise into 1-inch-wide strips. In a small bowl, mix cumin, chili powder, garlic powder, and salt. Rub fish all over with spice mixture. Rinse, core, and seed bell peppers; cut lengthwise into 1/4-inch-wide slices.
2. Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add onion and bell peppers and stir frequently until limp, 5 to 6 minutes. Transfer to a plate. In the same pan, heat remaining 1/2 tablespoon oil; add fish and cook, turning once, until fish is browned on both sides, about 4 minutes total.
3. Add mango juice and bring to a boil. Cook until fish is opaque but still moist-looking in the center of the thickest part (cut to test), 2 to 3 more minutes. Add bell pepper mixture and lime juice to fish and stir just until heated through. Serve with warm flour tortillas.

ground cumin, chili powder, garlic, salt, red bell pepper, green bell pepper, yellow bell pepper, salad oil, onion, mango, lime juice, flour tortillas

Taken from www.myrecipes.com/recipe/mahimahi-fajitas (may not work)