Sockeye Salmon Fajitas
Servings and Ingredients
|2 tbsp.||Hy-Vee vegetable oil, divided|
|1||red bell pepper, cut into thin strips|
|1||orange bell pepper, cut into thin strips|
|1||yellow bell pepper, cut into thin strips|
|1||red onion, cut into thin strips|
|1 tbsp.||fresh lime juice|
|1 ½ lbs.||Alaska sockeye salmon|
|8 tsp.||Hy-Vee fajita seasoning mix (half of a 1.25-oz pkg)|
|6||(8 inch) Hy-Vee flour tortillas, warmed|
|1||avocado, sliced, divided|
|1||small bunch fresh cilantro, chopped, divided|
- In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add peppers and onions, stirring occasionally, and cook until vegetables become soft and peppers start to brown. Add lime juice and continue to cook 1 minute; remove mixture from skillet.
- Season salmon with fajita seasoning. Heat remaining oil in skillet and add fajita-seasoned salmon. Cook for 4 to 5 minutes, until fish becomes firm, and the edges begin to look slightly crispy and brown.
- Layer fajita meat and vegetables onto warm tortilla shells. Top each with avocado and cilantro.
460 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 60mg
- Sodium: 780mg
- Total Carbohydrates: 39g
- Protein: 30g
Vitamin A 35%
Vitamin C 150%
Hy-Vee ad from June 16, 2013.