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
1/2
red bell pepper, thinly sliced
1/2
green bell pepper, thinly sliced
Directions
1.
Combine fish and pineapple in medium bowl; season with salt and pepper. Marinate 30 minutes, tossing occasionally.
2.
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.
3.
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 atop tortillas, dividing equally. Serve with lime wedges and sour cream.
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