Salmon Fajitas with Mango Salsa
The recipe Salmon Fajitas with Mango Salsa can be made in about 35 minutes. One serving contains 251 calories, 15g of protein, and 11g of fat. For $2.05 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have smoked paprika, red bell pepper, salt and pepper, and a few other ingredients on hand, you can make it. 22 people found this recipe to be yummy and satisfying. It is brought to you by Prevention Rd. A couple people really liked this Mexican dish. It is a good option if you're following a dairy free and pescatarian diet. It works well as a rather cheap main course. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is outstanding. Users who liked this recipe also liked Beef Fajitas with Mango Salsa, Steak Fajitas with Mango Salsa, and Salmon with Mango Salsa.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp chili powder
½ tsp cumin
8 (6-inch) flour tortillas
1/3 cup fresh cilantro, chopped
1 jalapeno, seeded and minced (optional)
juice of 1 lime
1 lime, juiced
1 ripe mango, peeled and diced
3 Tbsp olive oil, divided
1 onion, thinly sliced
1 poblano pepper, sliced
1 red bell pepper, thinly sliced
1 lb skinless salmon filets
¼ tsp salt
½ tsp salt and black pepper, to taste
1 tsp smoked paprika
1 yellow bell pepper, thinly sliced
Equipment:
frying pan
bowl
cutting board
Cooking instruction summary:
In small bowl, mix together 1 tablespoon of the olive oil along with the chili powder, smoked paprika, cumin, salt, pepper, and lime juice. Cover each side of the salmon filets in the spice mixture, covering surface; set aside.In a large skillet over medium-high heat, heat the remaining 2 tablespoons olive oil. Add the sliced peppers and onions and cook for 6-8 minutes or until softened and slightly charred. Remove to a plate and cover to keep warm.Add the salmon to the pan and cook 4-5 minutes per side or until cooked through. Remove to a plate or cutting board and gently flake apart into pieces.Meanwhile, prepare the salsa by combining all ingredients in a medium bowl and mixing well. Keep at room temperature or if made ahead, bring to room temperature before serving.To assemble, fill each tortilla with 2 ounces of salmon, peppers and onions, and top with mango salsa. Serve immediately.
Step by step:
1. In small bowl, mix together 1 tablespoon of the olive oil along with the chili powder, smoked paprika, cumin, salt, pepper, and lime juice. Cover each side of the salmon filets in the spice mixture, covering surface; set aside.In a large skillet over medium-high heat, heat the remaining 2 tablespoons olive oil.
2. Add the sliced peppers and onions and cook for 6-8 minutes or until softened and slightly charred.
3. Remove to a plate and cover to keep warm.
4. Add the salmon to the pan and cook 4-5 minutes per side or until cooked through.
5. Remove to a plate or cutting board and gently flake apart into pieces.Meanwhile, prepare the salsa by combining all ingredients in a medium bowl and mixing well. Keep at room temperature or if made ahead, bring to room temperature before serving.To assemble, fill each tortilla with 2 ounces of salmon, peppers and onions, and top with mango salsa.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
