Years ago when I was in college, I remember visiting a friend at KU who took me to one of her favorite hole-in-the-wall Mexican restaurants for lunch. As we walked in, we read on the chalkboard that the special of the day was…you guessed it…salmon fajitas!
I knew that I loved fajitas. And fish tacos. But this was definitely my first time seeing the two paired together, especially with salmon! I was a little skeptical, but when the waiter brought the sizzling skillet to our table, we both knew we were in for a treat. Their salmon fajitas were stunningly delicious!! I still remember everything about that meal. Instead of serving the salmon in filets, they had broken it up while sauteing so that the edges of each small piece were seasoned and ever-so-slightly-crispy. The salmon was then served on warm tortillas with the classic bell pepper and onions fajita combination (although I have since enjoyed adding in lots of extra zucchini, mushrooms, and sometimes sweet potato). Finally, they were topped off with lots of fresh guacamole, limes, salsa, sour cream, cheese, and whatever other toppings your heart desired.
They were amazing then. And they are still one of my favorite 20-minute meals that I love to whip up on weeknights, or for fun weekend fajita parties with friends. Such a great and healthy twist on fajitas!
These salmon fajitas are full of delicious flavor, and are also quick and healthy!
- 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
In a large bowl or Ziplock bag, combine marinade ingredients. Add the salmon, and toss in the marinade until evenly coated. Cover or seal, and refrigerate for at least 30 minutes, or up to 5 hours.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 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. Add the lime juice and saute for an additional minute, then remove from heat.
Meanwhile, in a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Add 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.
If you buy salmon at the produce counter, ask your butcher to remove the skin for you before bringing the salmon home!