Chevys Fresh Mex is a chain of Mexican-style casual dining restaurants located in the United States. The chain was founded in 1981 by Warren Simmon, Sr. and Warren "Scooter" Simmon, Jr. in Alameda, California.

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Fish Fajitas

Chevy's Fresh Fish Fajitas
Copycat Recipe

Serves 6


Fajitas
1 1/2 tablespoons vegetable oil 
1 1/2 cups green bell pepper strips 
3/4 cup thinly sliced onion 
1 1/2 pounds grouper fillets, cut into 1/2-inch strips
1/3 cup beer 
1/4 teaspoon salt 
1/8 teaspoon pepper 
12 (6-inch) flour tortillas 
tomatillo guacamole
1 1/2 cups salsa 
6 tablespoons sour cream


Tomatillo Guacamole
1/2 pound fresh tomatillos, husked

1 jalapeño or 2 to 3 serrano chilies, seeded if desired and roughly chopped
10 cilantro sprigs, plus additional leaves for garnish
salt to taste
2 small or 1 1/2 large ripe avocados
1 tablespoon freshly squeezed lime juice



To Make the Fajitas:  Heat oil in a large nonstick skillet over medium-high heat.  Add bell pepper, onion, and fish. Sauté 3 minutes.  Add beer.  Cook 5 minutes or until liquid evaporates and fish flakes easily when tested with a fork. Remove from heat.  Stir in salt and pepper. Set aside, and keep warm. Wrap tortillas tightly in foil, and bake at 350° for 10 minutes. Divide fish mixture evenly among tortillas, and roll up. Arrange 2 fajitas on each of 6 plates. Top with 1/3 cup Tomatillo Guacamole, 1/4 cup salsa, and 1 tablespoon sour cream.


To Make the Tomatillo Guacamole:  Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée. Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Makes 1/2 cups.

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