Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs salmon, (skin on)
  • 1 (1.12 oz) pkg. McCormick Fajitas Seasoning Mix, divided
  • 1 each red, (yellow and green bell pepper, cored and sliced into strips)
  • 1 medium yellow onion, (peeled and sliced)
  • 2 Tbsp olive oil, (divided)
  • 1 lime ((about 1 1/2 Tbsp juice))
  • Salt
  • 1/3 cup chopped fresh cilantro
  • 2 medium avocados, (sliced)
  • 12 corn or flour tortillas, (warmed)
  • 3/4 cup crumbled Cotija cheese
  • Sour cream and Mexican hot sauce, (for serving (optional))

Instruction

  • Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with a sheet of parchment paper. 
  • Place salmon on one side of the baking sheet, skin side down (mine was a small side of salmon, if using a wider salmon portion you could place in the upper 1/3 of the baking sheet). 
  • Place peppers and onions next to salmon. Brush salmon with 1 Tbsp of the olive oil. Drizzle and toss peppers with remaining 1 Tbsp oil. Sprinkle half of the seasoning mix evenly over salmon (2 Tbsp) then sprinkle remaining half (2 Tbsp) over veggies and toss.
  • Roast in preheated oven until salmon has cooked through and flakes easily with a fork and veggies are tender, tossing veggies once halfway through cooking, about 20 minutes total. 
  • Spritz salmon and peppers with juice from the lime, season with salt as desired and sprinkle with cilantro. Flake salmon with a fork.
  • To assemble, layer avocado slices over warmed tortillas. Top with flaked salmon, peppers and onions. Sprinkle with cotija cheese and serve with sour cream and hot sauce if desired.