Prep Time: 10 min
Cook Time: 6 min
Servings: 4

Ingredients
1  pound  catfish fillets, cut into 8 strips
2  tsp fajita seasoning (mexican style)
2  tsp  olive oil
250g roasted red sweet pimento peppers
250g green nacho sliced jalapeno chillies
1  cup sliced onion
1  tbsp chopped pickled jalapeño peppers
1  tsp  bottled minced garlic
1/2  cup  chopped plum tomato (about 2)
1  tbs soy sauce
4 x 12" spinach tortillas
250g salsa pico de gallo

Preparation
Sprinkle both sides of fish evenly with fajita seasoning. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Add red peppers, chilli, onoin, jalapeño peppers and garlic to the pan; cook for 3 minutes, stirring occasionally. Add tomato; cook for 2 minutes. Stir in soy sauce; cook 1 minute. Add the fish; cook 1 minute or until thoroughly heated. Remove from heat.

Warm tortillas according to package directions. Spoon about 1 cup fish mixture down center of each tortilla; top each serving with 2 tablespoons pico de gallo and fold over. Serve immediately.