It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Salmon Fajitas
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- #77131
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 pound skinless salmon fillets, thawed if necessary
1 lime, juiced
1 package taco seasoning mix
2 tablespoons all-purpose flour
2 large bell peppers, seeded and cut in thin strips
1 medium onion, thinly sliced
1 can (15 ounce size) black beans, rinsed and drained
1/2 cup green, cilantro or chipotle salsa
directions
Preheat oven to 450 degrees F or grill to medium-high. Cut 4 sheets (12- x 18-inches each) of heavy duty aluminum foil.
Cut 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.
Center some of the pepper mixture on each sheet of heavy duty aluminum foil. Top with salmon strips.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make other packets.
Bake for 25 to 30 minutes on a cookie sheet in oven, or grill for 9 to 11 minutes in covered grill.
Serve with tortillas, additional salsa and cheese.
added by
carpaccio
nutrition data
Nutritional data has not been calculated yet.
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