Salmon Fajitas
- Servings: 4
- Course: Main Dish
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Ingredients
- 1 1/2 pounds skinless salmon fillets, thawed if necessary
- Juice of 1 lime
- 1 envelope (.75 to 1.2 oz.) fajita seasoning mix
- 2 tablespoons flour
- 2 large bell peppers, cut in strips
- 1 medium onion, thinly sliced
- 1 can (15 oz.) black beans, rinsed and drained
- 1/2 cup green, cilantro or chipotle salsa
- Warm tortillas
- additional salsa
- shredded Monterey Jack cheese
- Reynolds Wrap® Aluminum Foil
Directions
Step 1
PREHEAT oven to 450°F 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.
Step 2
CENTER one-fourth of pepper mixture on each sheet of Reynolds Wrap Aluminum Foil. Top with salmon strips.
Step 3
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Step 4
BAKE 25 to 30 minutes on a cookie sheet in oven or GRILL 9 to 11 minutes in covered grill. Serve with tortillas, additional salsa and cheese.
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