Salmon Fillet Fajitas

1lb Panamei Salmon Portions, cut in small pieces (1/2 inch)
2 Tbsp olive oil
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 small red onion, thinly sliced
1 jalapeño, seeded and diced
1 Tbsp fresh lime juice
Tortillas, warm
For toppings: guacamole, salsa, shredded cheese, sour cream, lime wedges

For the Salmon marinade:
2 garlic cloves, minced
2 Tbsp fresh lime juice
1 tsp. chipotle powder
1 Tbsp olive oil
Salt & pepper to taste

In a bowl, combine the marinade ingredients. Add the Salmon pieces to the marinade and coat it well. Cover and refrigerate for at least 30 minutes.

In a large skillet, heat the olive oil over medium high heat. Add the bell peppers, onion, jalapeño and sautée for 5 minutes. Add the lime juice and sautée for an additional minute. Remove from heat.

In a separate skillet heat 1 Tbsp olive oil over medium heat. Add the Salmon pieces with the marinade and sautée for 3-4 minutes, stirring occasionally.

Remove it from heat when edges begin to look slightly browned. Assemble the fajitas by layering the tortillas with salmon, mix of vegetables and preferred toppings.


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