Ingredients
1tbspolive oil
2tbsplime juice,fresh
2garlic cloves,minced
1tspchipotle powder
½tspcumin
¼tspsea salt
¼tspblack pepper
1lbsalmon filets,boneless, skinless, roughly cut into ½-inch pieces
2tbspolive oil
2red bell peppers,yellow, or orange, thinly sliced
1small white onion,or red, thinly sliced
1jalapeño,seeded, diced
1tbsplime juice,fresh
tortillas,warm
guacamole
salsa
cheese,shredded
sour cream
lime wedges
Preparation
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 of olive oil in a large skillet over medium-high heat. Add the peppers, onion, and jalapeno and saute for 5 to 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 1 minute, then remove from heat.
Meanwhile, in a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add salmon and marinade, and saute for 3 to 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 the warm tortillas with the salmon, vegetable mixture, and desired toppings.
