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Salmon Fajitas

Meal: 274 cal Protein: 28 g Carbs: 16 g Fat: 11 g

The heaviest parts of Fajitas are the tortilla, cheese, and sour cream. We’ve smart swapped the flour tortilla for a jicama tortilla and the cheese and sour cream are smart swapped for a Lime Crema made from Cashew Yoghurt which is much lighter. This saves hundreds of calories without sacrificing on flavor. The spices in the BBQ sauce are doubled up in the vegetables for a cohesive taste and depth.

Serving size 4 274 cal Protein: 28 g Carbs: 16 g Fat: 11 g

Ingredients

  • ¼ C Cashew Yogurt Unsweetened & Plain
  • ^ Substitutions: Any Dairy or Alternative Dairy Yoghurt, Sour Cream, or Crema
  • 1 Zest & Juice Lime
  • 1 Tbsp Olive Oil
  • 1 Lb Salmon (prefer Wild Caught)
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 2 Tbsp Pineapple BBQ Sauce
  • 1 Tbsp Olive Oil
  • 2 Med Onion , diced
  • 2 Bell Peppers , diced
  • 2-4 Cloves Garlic , minced
  • 1 Tbsp Cumin
  • 1 Tbsp Coriander
  • Sea Salt & Pepper

Directions

  1. PreHeat Broiler.
  2. Pat Salmon dry with paper towels and season both sides with spices, salt & pepper.  Set aside.
  3. In another bowl, combine yoghurt, lime juice, lime zest, salt and pepper. Set aside.
  4. Heat saute pan on Medium
  5. Add oil, when hot, add Salmon.
  6. Cook on one side 3-4 minutes (longer if a thick piece of salmon).
  7. Flip the salmon and brush cooked side with Pineapple BBQ sauce.
  8. Cook until lightly crispy, then place pan in oven under the broiler.  Cook until BBQ sauce is lightly caramelized.
  9. Stay by the oven – this happens quickly!
  10. Remove pan from oven and move salmon to a plate. 
  11. Add 1 tbsp oil to the pan, then add onions and bell peppers.
  12. Cook until soft. Add garlic and spices.
  13. Cook until fragrant
  14. TO SERVE: Layer Salmon and Veggies in the tortilla. Finish with Crema and more BBQ sauce.
Sandy
  • Hurdle 9: Prepared Foods
  • Hurdle 5: Protein
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