Ingredients

The following ingredients have 10 Servings
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of chili powder
  • ½ teaspoon of paprika
  • ½ teaspoon of chipotle powder
  • 1 teaspoon of dry oregano
  • 1 ½ teaspoons of Kosher salt
  • ½ teaspoon ground pepper
  • 1 ½ pounds of skinless salmon
  • 2 tablespoons of olive oil
  • 1 tablespoon of unsalted butter
  • Juice of 1 lime
  • 10 flour tortillas
  • 1 tablespoon of olive oil
  • 2 seeded and sliced red bell peppers
  • 1 seeded and sliced yellow bell pepper
  • 1 peeled and sliced yellow or red onion
  • Mexican Crema for garnish
  • sliced avocado for garnish
  • queso fresco for garnish
  • fresh cilantro leaves for garnish
  • limes for garnish

Instruction

  • Preheat the oven to 400°.
  • Combine the garlic powder, onion powder, chili powder, paprika, chipotle powder, oregano, salt and pepper together in a small bowl. Brush a small amount of olive oil onto both sides of the salmon and generously season the salmon on both sides with the spice blend.
  • Next add the olive oil to the 12” stainless steel rondeau pot over medium high heat and add the fish.
  • Place the butter into the pan to help brown the fish and flip it over. Cook for 3 minutes on each side or until golden brown but not cooked through and then remove the salmon from the pan and set it aside.
  • Turn the heat up to high and add in the peppers and onions and lightly char, about 5 to 7 minutes.
  • Place the salmon on top of the roasted peppers and onions and transfer the pan to the oven and cook for 10 minutes.
  • Remove the pan from the oven and break up the fish using two forks.
  • To Plate: Place some salmon, roasted pepper and onions onto a tortilla shell and add optional garnishes.