| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Alaska Salmon Fajitas

4 sheets (12 x 18-inches each) heavy duty aluminum foil
1 1/2 pounds skinless Alaska salmon fillets, thawed if necessary
1 lime, juiced
1 package ORTEGA® Taco Seasoning Mix
2 tablespoons all-purpose flour
2 large bell peppers, seeded and cut in thin strips
1 medium onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup green, cilantro or chipotle salsa

1. Preheat oven to 450°F (230°C). or grill to medium-high. Cut Alaska salmon fillets crosswise into 1/2-inch strips. Squeeze lime juice over salmon. Combine salmon strips, fajita seasoning and flour; set aside. Combine peppers, onion, beans and salsa.
2. Center one-fourth of pepper mixture on each sheet of heavy duty aluminum foil. Top with salmon strips.
3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat
   circulation inside. Repeat to make four packets.
4. Bake 25 to 30 minutes on a cookie sheet in oven OR
5. Grill 9 to 11 minutes in covered grill. Serve with tortillas, additional salsa and cheese.

Makes 4 servings.

Cooking Tip: Serve with warm tortillas, additional salsa and shredded Monterey Jack cheese.

Recipe and photo courtesy of: Alaska Seafood Marketing Institute.

||| Save this Recipe on Delicious |||