Salmon Fajitas with Peppers, Onions & Tangy Slaw

This recipe comes together in one skillet under 30 minutes, salmon fajitas are a summer weekend game-changer. Onions and green bell peppers are sautéed with Mexican chili spice. Slightly charred veggies and tender, the salmon is seasoned and pan-seared until just cooked through “yum.” It’s served with a cabbage slaw tossed in a sour cream and lime dressing.

Salmon Fajitas with Peppers, Onions & Tangy Slaw

5 mexican beers you need to try

Nothing better than a nice cold beer on a hot summer day so while you are eating these salmon fajitas you can enjoy one of these great mexican beers.

TecateTecate: We ranked Tecate at the top of our list because it is the best Mexican beer by far. It has a delicious blend of malt and hops, and as far as pale lagers go, it’s definitely not bland, thanks to its Vienna lager-style history from a truly Mexican brewery. With a 4.6% ABV, it has an average strength as well.

Negra Modelo

Negra Modelo: Negra Modelo is a traditional premium lager with a richer and smoother taste to it that would be common in such light beers. This is thanks to a slower brewing process, which also gives it the stronger-than-average 5.4% ABV.

Bohemia

Bohemia: Bohemia this Mexican beer brand is possibly one of the palest we have encountered, but the aroma is rather pleasing with some sweetness from the grain that balances off the bitter hops. With an ABV of 4.7, it is very much in the average range on this list.

Corona Extra

Corona Extra: This Pilsner-type beer was heavily influenced by German brewing techniques. It is extremely popular throughout the world, but most especially in Spain, where it is marketed as Coronita (as a mark of respect to the Spanish royal family). At 4.5% ABV, it’s an average strength that is very refreshing in the summer.

Dos Equis

Dos Equis: Dos Equis Amber is a lager with a richer and more full-bodied aroma than most of the previous ones on this list. It has a lot of similarities to German Oktoberfest-style beers and has an ABV of 4.7%. Definitely give this a shot if you come across it.

Recipes header

Salmon Fajitas with Peppers, Onions & Tangy Slaw

This recipe comes together in one skillet under 30 minutes, salmon fajitas are a summer weekend game-changer.
Course Main Course
Cuisine Mexican
Keyword american, fajitas, salmon, summer
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Calories 690kcal

Ingredients

  • 1 green bell pepper
  • 1 medium yellow onion
  • 2 skin-on salmon fillets 1
  • 1 1⁄2 tsp tbsp Mexican chili spice
  • 1 lime
  • 2 oz sour cream 3
  • 1⁄2 lb shredded cabbage blend
  • 4 6-in flour tortillas
  • kosher salt & ground pepper
  • sugar
  • olive oil

Instructions

  • Prep ingredients: Preheat broiler with top rack 4–6 inches from the heat source. Halve peppers, remove stem, core, and seeds, and thinly slice. Peel, halve, and thinly slice all of the onion.
  • Prep salmon: Pat salmon very dry. Season flesh side only with 11⁄2 teaspoons of the Mexican chili spice blend.
  • Prep crema & slaw: Squeeze 1 tablespoon lime juice into a medium bowl. Cut remaining half into wedges. Whisk in sour cream and 1 teaspoon water. Spoon half of the crema into a small bowl; reserve for step To the remaining crema add 1⁄2 teaspoon each sugar and salt, and a few grinds pepper. Add cabbage and toss. Let sit until step 6, tossing occasionally.
  • Sauté veggies: Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add peppers and onions. Season with salt and pepper. Cover and cook, stirring occasionally, until lightly charred in spots and softened, about 8 minutes. Scrape vegetables onto a plate. Cover to keep warm. Wipe out skillet.
  • Cook salmon: Heat 1 tablespoon oil in same skillet over medium until shimmering. Add salmon, skin side-down, pressing firmly in place for 10 seconds with a spatula. Continue to cook, occasionally pressing gently on fillets, until skin is browned and very crisp, 3–6 minutes. Flip salmon; cook until flesh is lightly browned, 30 seconds–1 minute. Transfer to plates.
  • Heat tortillas & serve: Toast tortillas one at a time over a gas flame or under the broiler on a rimmed baking sheet, turning once or twice, just until pliable, 5–10 seconds per side depending on heat source. Wrap in a clean kitchen towel to keep warm. Serve salmon and veggies with tortillas, reserved crema, lime wedges, and slaw, building your own fajitas at the table.

Video

Notes

ALLERGENS
Wheat, Milk and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.