She Strengthens

Savoring the Flavors of Tex-Mex: A Twist on Classic Fajitas

When it comes to comforting meals, few dishes can rival the satisfaction of a hearty, flavorful fajita feast. Typically featuring chicken, beef, or shrimp, we’re shaking things up by substituting salmon as the star of the show. This bold move pays off in a big way, as the rich flavors of the fish meld seamlessly with the vibrant colors and textures of sautéed bell peppers and onions.

Getting Started: Preparing the Perfect Salmon Fillet

To begin, preheat your oven to 400°F (200°C). Next, line a large sheet pan with foil and place a single, succulent salmon fillet at its center. In a small bowl, whisk together a fragrant blend of olive oil, chili powder, cumin, garlic powder, chile flakes, salt, and pepper. Brush a small amount of this mixture onto the salmon, ensuring it’s evenly coated.

Veggie Prep: Bringing Color and Crunch to the Table

Toss sliced red, green, and yellow bell peppers, along with halved and sliced onions, in the remaining olive oil mixture. This vibrant medley will add a pop of color and satisfying crunch to your fajita feast. Pour the veggies onto the sheet pan, spreading them around the salmon in a harmonious arrangement.

The Main Event: Baking to Perfection

Bake the salmon and veggies in the preheated oven for 20-25 minutes, or until the fish is cooked through and the vegetables are tender with a crispy edge. As the aromas waft from the oven, your anticipation will grow.

Gathering ‘Round: Serving Up a Fiesta

Serve your fajita extravaganza family-style, accompanied by warm corn tortillas, crumbled Cotija cheese, and a sprinkle of fresh cilantro. As everyone digs in, the room will fill with the sounds of satisfaction and delight.

Ingredients:

• 16 ounces salmon fillet
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, halved and cut into slices
• 1/3 cup olive oil
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• Pinch of chile flakes
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 12 good-quality corn tortillas
• Cotija cheese
• Cilantro, washed and picked