I am having a serious moment with salads this month.
Well, salads and Mexican. To say that I am ready for Spring… okok and Cinco de Mayo too, is an understatement. I was kind of ready mid January, but that’s just typical me. Thankfully spring is finally here and Cinco de Mayo will be here before we know it (hehe a little too excited for Cinco this year!) .
Until then, let’s celebrate spring with this fresh take on salmon fajitas!! These fun little salad boats are the perfect, quick and easy meal for any weeknight. They’re also great for entertaining, think Easter, birthdays, Mother’s Day, and yes obviously – Cinco de Mayo! Old El Paso Mini Soft Tortilla Taco Boats make for the perfect edible serving bowl. And you cannot deny, they have a major cuteness factor to them as well!
But umm, guys can we just change subject real quick?
You remember how I got my wisdom teeth pulled on Saturday and then all week I have been like yeah, yeah I’m fine, that was no big deal. Well, the pain came on strong on Tuesday, and man it was so not fun. I think I got behind on the pain meds (aka Advil) and my mouth just kind of killed all day long.
The pain is somewhat manageable though, and I still think I got the good end of the deal when it comes to getting wisdom teeth pulled, but it still hurts a lot, and I’ve got to say I am so glad that this is all done and over with. I am slowly trying to get back to REAL SOLID food. Don’t get me wrong I love yogurt, I love hummus and I love ice cream, but I also really love crunchy, chewy foods.
I also never really realized how much you need to chew your food. I can’t tell you how many times I tried some fresh fruit and gave up because it needed to be chewed. UGH. My fruit consumption for the last few days has been only in the form of very finely mashed bananas…still good, but I feel like I’m eating baby food.
YIKES. Anyway, hopefully I’m on my way to getting back to eating solid foods soon. Ahh, life will be full again, YES.
Oh, and if you are wondering, testing recipes has been quite a challenge. I could not try my recipes all week-long, so I have had to rely on others …ok, my mother and father… to taste test everything. Not only is this tricky, but it’s just cruel. I mean, I made cheesy things, breakfasty things, salads and even rice krispie like treats… and I didn’t even get to try them! Oh how I wanted to, I even tried, but it flipping hurt. Let’s just say that I’ve never been more appreciative of the ability to chew than I am now. You never realize how good you have it until it’s gone, you know? <–life lessons
But guys, let’s talk fun things now. Things like these Salmon Fajita Salad Boats to be exact!!
Making these fajita salad boats is simple. All you’ll need is fresh salmon, peppers, lots of fun salad ingredients and the taco boats. The salmon gets rubbed in a delicious blend of spices and cooked to your liking in a super hot skillet along with some bell and poblano peppers. I also made a quick mango salsa to play up the tropical flavors of the fish. And then, even though it may not be traditional, I added a little cheddar cheese (I mean, when could cheese ever not be a good thing?!?). Once your salmon + peppers are cooked, it’s time to assemble the salad boats!! Lettuce, mango salsa, shredded cheddar, peppers, salmon and sliced avocado. All topped off with a dollop of yogurt and a few tortilla chips if desired.
These are great for dinner or entertaining and can be thrown together in just around thirty minutes….
Sooo, what do you think? Is it salad time yet?? Thinking YESS…with a side of pineapple margaritas?!?
Salmon Fajita Salad Boats.
Servings: 8 Servings
Calories Per Serving: 340 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 ripe mango peeled + chopped
- 1 jalapeno seeded + chopped
- juice of 1 lime
- 1/3 cup fresh cilantro chopped
- salt to taste
- 1-2 heads romaine lettuce chopped
- 8 Old El Paso Soft Tortilla Taco Boats
- 1 cup sharp cheddar cheese shredded
- 1 avocado sliced
- plain yogurt for serving
- In a large gallon size zip-top bag or bowl, combine 2 tablespoons olive oil, the chili powder, smoked paprika, cumin, salt, pepper and lime zest + lime juice. Add the salmon and toss to combine.
- Heat a medium size skillet over medium-high heat. Add a tablespoon of olive oil and once hot, add the red pepper + poblano pepper and a pinch of salt and pepper. Stir fry the peppers for 4-5 minutes. Remove the peppers from the pan. Reduce the heat to medium. Add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Cut the salmon into 4-6 pieces.
- In a large bowl, toss together the mango, jalapeno, cilantro lime juice and a pinch of salt.
- Divide the lettuce among the tortilla boats. Top with the mango salsa and shredded cheddar. Add the peppers, salmon and sliced avocado. Serve with yogurt and tortilla chips if desired. EAT!
*This salad is also great when made with chicken. Just swap in 1 pound boneless chicken tenders for the salmon. Follow the recipe as directed. *The salad boats can be assembled a few hours in advance and kept in the fridge until ready to serve. Just before serving, cook the peppers and salmon.
For sure. 🙂