1 1/2 pounds mahi mahi or other firm-fleshed white fish fillets, skin
removed
Salt and freshly ground black pepper
1 tablespoon olive oil
8 8-inch flour tortillas
1 cup fresh homemade salsa
1 avocado, peeled, pitted and sliced
1 lime, cut into 8 wedges

Preparing and assembling this dish has to be the best fat burner. I swear I burn 250 calories every fifteen minutes while making this recipe. Anyway, prepare the fish: Cut the fish into strips and season with salt and pepper. In a medium skillet, heat the oil over medium high heat. Add fish; cook 4 to 5 minutes, or until cooked through, stirring frequently. Warm the tortillas: Heat separate skillet (do not use nonstick) over medium-high heat. Warm the tortillas one at a time in skillet. Line a plate or a wide, shallow bowl with a clean kitchen towel. Immediately transfer the hot tortillas to the plate, folding the edges of the towel over the tortillas to keep them warm.

To assemble the fajitas: Divide the fish among the tortillas and top with
salsa and avocado slices. Squeeze lime juice over the avocado and roll up
the tortillas.