BLACKENED SALMON FAJITA TACOS

BLACKENED SALMON FAJITA TACOS: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

2 limes, 1 juiced and 1 cut into wedges
2 teaspoons Cajun seasoning
1 (1-pound/455 g) salmon fillet, skin removed, cut into 4 pieces
3 tablespoons (45 ml) vegetable oil, divided
1 red bell pepper, seeded and sliced
1 onion, sliced
1 cup (150 g) grape tomatoes
1 tablespoon (15 ml) olive oil
1/4 teaspoon salt
8 corn tortillas
1 avocado, pitted, peeled, and sliced
Cilantro-Lime Dressing

Cooking Instructions:

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a small bowl, combine the juice of 1 lime and the Cajun seasoning. Spread the seasoning mixture on all sides of the salmon pieces.

In a large cast-iron skillet, heat 1 tablespoon (15 ml) of the vegetable oil over medium-high heat. Add the sliced bell pepper and onion and cook, stirring constantly, for 5 to 7 minutes, until crisp-tender. Transfer the vegetables to a plate and tent with aluminum foil to keep warm.

Heat the remaining 2 tablespoons (30 ml) vegetable oil in the skillet. Add the salmon pieces and cook for 3 to 4 minutes, until the bottoms blacken, then flip and cook the other side for 3 to 4 minutes, until blackened. Transfer the salmon to a plate and give it a rough chop into smaller pieces.

While the veggies and salmon cook, put the grape tomatoes on the prepared baking sheet; drizzle with the olive oil and sprinkle with the salt. Roast until the tomatoes start to burst and turn black on a few sides, 5 to 10 minutes.

To assemble the tacos, start with a layer of pepper and onion on each tortilla, top with some salmon, charred tomatoes, and avocado slices, and drizzle with the dressing. Serve with lime wedges.