Blackened Salmon Fajitas is a modern American recipe (from Tex-Mex cuisine) for a classic Mexican-style fajita of tortillas with a blackened salmon and avocado filling. The full recipe is presented here and I hope you enjoy this classic American version of: Blackened Salmon Fajitas.
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This is a Tex-Mex spin on fish fajitas using fajita seasoning blend as the blackening mixture for the fish. This is a supper that you can have ready and on the table in 15 minutes.
Ingredients:
4 salmon fillets
sunflower oil (or any oil suitable for frying)
8 tortilla wraps, corn or flour
4 tbsp fajita seasoning blend
2 avocados
2 limes
salt and freshly-ground black pepper, to taste
Method:
Coat the salmon with 1 tbsp of oil then cover evenly with the fajita spice mix.
Set a frying pan over medium heat. When hot add 1 tbsp oil and fry the spice-coated salmon for about 8 minutes, or until blackened all over.
Peel and pit the avocados. Place in a bowl and mash with a fork then season to taste and squeeze over the juice of 1 lime.
Use a fork to break the salmon into large flakes.
Warm the tortillas either in a low oven for a few minutes or in a microwave.
Serve the tortillas topped with the salmon flakes, mashed avocado and salsa.
Cut the remaining lime into wedges and squeeze over the assembled fajitas.
