Salmon Fajitas

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!

Salmon Fajitas

These salmon fajitas are full of delicious flavor, and are also quick and healthy!

Ingredients:

!Salmon Marinade Ingredients:
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

!Fajita Ingredients:
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

Directions:

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.

!Ali's Tip:
If you buy salmon at the produce counter, ask your butcher to remove the skin for you before bringing the salmon home!

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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Comments

  1. Averie @ Averie Cooks — August 1, 2012 @ 7:10 am (#)

    so pretty and my hubs would love these!

  2. Maria — August 1, 2012 @ 7:40 am (#)

    I love fajita nights! Fun twist with the salmon!

  3. Hayley @ The Domestic Rebel — August 1, 2012 @ 9:06 am (#)

    Oooooh fajitas. One of my faves! Salmon is such a fun twist on them.

  4. Jen @ Savory Simple — August 1, 2012 @ 9:15 am (#)

    What a fun twist on the classic fajita! Never would have thought of this but it makes total sense!

  5. Laura (Tutti Dolci) — August 1, 2012 @ 10:02 am (#)

    I love fajitas, perfect spin on a classic!

  6. Bev @ Bev Cooks — August 1, 2012 @ 10:55 am (#)

    W-A-N-T.

  7. sally @ sallys baking addiction — August 1, 2012 @ 11:55 am (#)

    I’ve been to a ton of hole-in-the-wall Mexi places and I can tell you that none of their fajitas looked nearly as tasty as yours! Please, I’m a sucker for salmon :)

  8. Cassie — August 1, 2012 @ 12:32 pm (#)

    This is such a great idea, and I love how quick it is. I’m such a huge fan of salmon!

  9. Rachel @ Baked by Rachel — August 1, 2012 @ 1:50 pm (#)

    This looks really good! I love that it has nontraditional fillings!

  10. Julie @ Table for Two — August 1, 2012 @ 1:58 pm (#)

    Love love fish/salmon tacos!! This is definitely a party when fajitas such as these are involved!

  11. Chung-Ah | Damn Delicious — August 1, 2012 @ 8:20 pm (#)

    I’ve never come across salmon fajitas before until now and I absolutely love it!

  12. Deborah — August 1, 2012 @ 9:20 pm (#)

    I don’t think I’ve ever seen salmon fajitas before – but they sound and look amazing!!

  13. Erin @ Texanerin Baking — August 1, 2012 @ 11:45 pm (#)

    I’m kind of embarrassed to admit that I didn’t know that people make fajitas out of fish. I’m not really a fish fan but these look pretty amazing! And I love how quick it is.

  14. Leigh — January 2, 2013 @ 6:20 pm (#)

    This recipe rocks! I made it shortly after you posted the recipe and just again now – both times it explodes with flavor – great balance of savory and tangy

  15. Erika — March 25, 2013 @ 8:03 am (#)

    THis recipe was amazing! IT was so quick to make and super easy too. I made it with shrimp instead and came out perfect!!

  16. Rachel — May 5, 2013 @ 8:33 pm (#)

    The whole family enjoyed these. I made mange salsa and guacamole, too, and the flavor combo was fantastic. I have never fried salmon in pieces, and it was so easy and delicious, and i love the crisp edges. I will use this prep technique in the future for teriyaki salmon too, served with rice and broccoli. Thanks for the tip!!

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