halfbakedharvest4.0
Salmon Fajita Salad Boats.
These are great for dinner or entertaining and can be thrown together in just around thirty minutes....
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
In a large gallon size zip-top bag or bowl, combine 2 tablespoons olive oil, the chili powder, smoked paprika, cumin, salt, pepper and lime zest + lime juice. Add the salmon and toss to combine.
olive oil (divided)3 tablespoonschili powder1 teaspoonsmoked paprika1 teaspoonteaspoon salt + pepper1/2salt (to taste)
2
Heat a medium size skillet over medium-high heat. Add a tablespoon of olive oil and once hot, add the red pepper + poblano pepper and a pinch of salt and pepper. Stir fry the peppers for ⏱️ 4-5 minutes. Remove the peppers from the pan. Reduce the heat to medium. Add the salmon, skin side facing up. Sear the salmon for ⏱️ 3-4 minutes and then flip and continue cooking for another ⏱️ 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Cut the salmon into 4-6 pieces.
olive oil (divided)3 tablespoonspoblano pepper (sliced)1teaspoon salt + pepper1/2salt (to taste)
3
In a large bowl, toss together the mango, jalapeno, cilantro lime juice and a pinch of salt.
jalapeno (seeded + chopped)1teaspoon salt + pepper1/2salt (to taste)
4
Divide the lettuce among the tortilla boats. Top with the mango salsa and shredded cheddar. Add the peppers, salmon and sliced avocado. Serve with yogurt and tortilla chips if desired. EAT!
avocado (sliced)1
Nutrition Facts
calories
432 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
3 g
sugar Content
5 g
sodium Content
508 mg
protein Content
18 g
cholesterol Content
46 mg
carbohydrate Content
24 g
saturated Fat Content
5 g
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