Salmon Fajita Salad Boats.
These are great for dinner or entertaining and can be thrown together in just around thirty minutes....
Foto: Half Baked HarvestIngredients
- 1 pound skin on salmon
- 3 tablespoons olive oil (divided)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt + pepper
- zest of 1 lime
- 1 red bell pepper (sliced)
- 1 poblano pepper (sliced)
- 1 ripe mango (peeled + chopped)
- 1 jalapeno (seeded + chopped)
- juice of 1 lime
- 1/3 cup fresh cilantro (chopped)
- salt (to taste)
- 1 -2 heads romaine lettuce (chopped)
- 8 Old El Paso Soft Tortilla Taco Boats
- 1 cup sharp cheddar cheese (shredded)
- 1 avocado (sliced)
- plain yogurt for serving
Steps
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.
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.
In a large bowl, toss together the mango, jalapeno, cilantro lime juice and a pinch of salt.
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!
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