Fish Fajitas

• 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

1. Combine fish and pineapple in medium bowl; season with salt and pepper.
2. Marinate 30 minutes, tossing occasionally.
3. Preheat oven to 375F.
4. Arrange tortillas on heavy large baking sheet.
5. Top with cheese and cilantro, dividing equally.
6. Bake until cheese melts, about 8 minutes.
7. Transfer tortillas to plates.
8. Meanwhile, heat oil in large skillet over high heat.
9. Add peppers and onion; saute until beginning to soften, about 5 minutes.
10. Add fish mixture; saute until just cooked through, about 2 minutes.
11. Spoon mixture on top of tortillas, dividing equally.
12. Serve with lime wedges and sour cream.

red snapper, fresh pineapple, flour tortillas, mozzarella cheese, fresh cilantro, olive oil, red bell pepper, green bell pepper, onion, fresh line wedges, sour cream

Taken from www.epicurious.com/recipes/food/views/fish-fajitas-5830 (may not work)