Empty My Fridge
12 minute Baked Salmon Fajitas SPREAD!
Ingredients
- Salmon · skinless600 g
- Extra virgin olive oil3 tbsp
- Smoked paprika2 tsp
- Garlic · powder1 tsp + 1
- Oregano · dried½ tsp
- Salt1 ¼ tsp
- Brown sugar1 tsp
- Cayenne pepper¼ tsp
- Bell pepper3
- Red onion1
- Jalapeño chili
- Pink Taco Sauce
- Sour cream
- Tortilla12–16
- Avocado1
- Cilantro · roughly chopped2 tbsp
- Lime
Instructions
- Preheat the oven to 240°C (465°F, 220°C fan-forced).
- Lightly scrunch a sheet of foil, then unfold it so it stays wrinkled. Place it on one side of the tray and fold the edges over the rim. Repeat with a second sheet to cover the whole tray.
- Mix the fajita seasoning ingredients in a bowl to a thin paste. Add the salmon cubes and toss to coat, then spread them out on the foil so they do not touch.
- On a separate large tray, toss the capsicum and onion with the oil, garlic and salt, and spread them in a single layer.
- Wrap the stack of tortillas in foil, making 2 parcels.
- Put the salmon on the top shelf, the vegetables on the middle shelf and the tortilla parcels in the oven. Bake for 12 minutes, or until the salmon flakes, without turning or tossing.
- Meanwhile, blend the sauce ingredients in a small jug with a stick blender until smooth.
- Transfer the salmon and vegetables to a serving platter, pour over the tray juices, and serve with the warm tortillas, sauce, avocado, lime wedges and coriander.
Summarized from RecipeTin Eats's video. Watch it for the details.
More recipes with
GarlicOnionBell pepperBrown sugarRed onionLimeSour creamTortilla
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