Salmon Fajitas
- Yield 4
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Salmon Fajitas is a salmon recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 Tbsp. olive oil
- 2 Tbsp. fresh lime juice
- 2 cloves garlic, minced
- 1 tsp. chipotle powder
- 1/2 tsp. cumin
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 1 lb. boneless, skinless salmon filets, roughly cut into 1/2-inch pieces
- 2 Tbsp. olive oil
- 2 red, yellow or orange bell peppers, thinly sliced
- 1 small white or red onion, thinly sliced
- 1 jalapeno, seeded and diced
- 1 Tbsp. fresh lime juice
- warm tortillas
- toppings: guacamole, salsa, shredded cheese, sour cream, lime wedges
Method
In a large bowl or Ziplock bag, combine marinade ingredients. Tip in the salmon, and toss in the marinade until evenly coated. Lid or seal, and refrigerate for at least 30 minutes, or up to 5 hours.
Warm 1 tablespoon olive oil in a wide skillet over medium-a hot burner. Tip in peppers, onion and jalapeno and saute for 5-6 minutes, stirring occasionally, until the onions are soft and the vegetables all begin to slightly brown on the edges. Tip in the lime juice and saute for an additional minute, then remove from heat.
While that cooks, in a separate skillet, heat 1 tablespoon olive oil over medium-a hot burner. Tip in salmon and marinade, and saute for 3-4 minutes, breaking up the salmon occasionally as it cooks with a spoon or spatula. When the edges begin to look slightly crispy and browned, remove from heat.
Assemble the fajitas by layering warm tortillas with the salmon, vegetable mixture and desired toppings.
