Salmon is a favorite fish of mine and I love fajitas too, so I created a Mexican classic that has two types of seafood, that will make your taste buds jump. Creating homemade fajitas is a nice addition to your meal repertoire because they are both fun to prepare as a family and good ole’ healthy eating.
Salmon & Shrimp Fajitas have nice texture and incredible seafood flavor. The combination of the two kinds of fish stuffed into a warm tortilla with a dollop of fresh salsa and guacamole is just what the doctor ordered.
The the caramelized onions and peppers add a nice sweetness to the dish and if you are really in a healthful mood, wrap them up in Boston lettuce leaves and crunch your way to a summer swim suite season.
8 ounces salmon, diced
8 jumbo shrimp – de-veined, tails removed and sliced in half
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 red bell pepper, sliced thinly
1 small yellow pepper, sliced thinly
1 medium onion, sliced thinly
1 lime, sliced in half
4-6 corn tortillas
lettuce leaves, optional
1. In a bowl, combine garlic powder, cumin, smoked paprika, salt and cayenne pepper. Add diced salmon pieces and shrimp. Toss to coat.
2. In a large skillet, add 2 tablespoons of vegetable oil. Place pan over medium-high heat and add peppers and onions. Saute for 8 minutes, or until lightly caramelized.
3. Make a well in the center of pan and add salmon and shrimp. Cook seafood for 2 minutes without stirring, to sear slightly. Then, stir the seafood gently and squeeze 1/2 lime over the top. Place lid on top of pan and continue to cook for 3 minutes.
4. Remove lid and stir. Squeeze other half of lime over the top, cook for 1 minute. Toast tortillas over an open flame or under the broiler. Remove fajitas from stove and serve family-style with the tortillas, guacamole and fresh salsa. Enjoy!