Tomorrow is Cinco de Mayo. Gee, that crept up on me. Perhaps it’s the 40 degree, rainy weather that has me feeling less than celebratory? Anyway, it certainly doesn’t feel like May…even for Michigan weather.
I won’t pretend to truly celebrate Cinco de Mayo other than the wonderful excuse to enjoy Mexican food and a margarita (of which is only torture to think about this year). But May 5th or otherwise, I’m all for Mexican fare…365 days a year, in fact. I never tire of my favorite cuisine.
We are 3 out of 5 sleeps in to a week of single parenting and…I’m surviving! When a baby is added to the mix, I’m seeing way more challenges, but I’ve kept the week to a very manageable level of stress by planning ahead (gym bag packing the night before? Good job, self. Prepping dinner while the baby eats? Good job, self.). I’ve actually been…early to work.
Not only that, but I’ve figured out that when I’m not waiting on hubby to get home for dinner, the evening moves along much more smoothly. Don’t get me wrong, we love to have him home, but he may walk in the door as early as 4:30 (rare), or as late as 8pm. Obviously this makes it very challenging for dinner preparation. And despite my PLEAS for him to text his ETA, he always declares this a near impossible task due to the unpredictability of his work and meetings.
There’s always the microwave, my love.
So however you choose to celebrate Cinco de Mayo (or not), you should make this salmon fajitas. Why have I never considered combining fish tacos and fajitas? Brilliant, I tell you.
Not only that, but poblano in lieu of green bell pepper is a real (spicy) treat. We loved it. The mango salsa cools down the spice just a bit while adding the perfect touch of fresh flare and beautiful color. Enjoy!
- 1 lb skinless salmon filets
- 3 Tbsp olive oil, divided
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt and black pepper, to taste
- 1 lime, juiced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 poblano pepper, sliced
- 1 onion, thinly sliced
- 8 (6-inch) flour tortillas
- 1 ripe mango, peeled and diced
- 1 jalapeno, seeded and minced (optional)
- juice of 1 lime
- ⅓ cup fresh cilantro, chopped
- ¼ tsp salt
- In small bowl, mix together 1 tablespoon of the olive oil along with the chili powder, smoked paprika, cumin, salt, pepper, and lime juice. Cover each side of the salmon filets in the spice mixture, covering surface; set aside.
- In a large skillet over medium-high heat, heat the remaining 2 tablespoons olive oil. Add the sliced peppers and onions and cook for 6-8 minutes or until softened and slightly charred. Remove to a plate and cover to keep warm.
- Add the salmon to the pan and cook 4-5 minutes per side or until cooked through. Remove to a plate or cutting board and gently flake apart into pieces.
- Meanwhile, prepare the salsa by combining all ingredients in a medium bowl and mixing well. Keep at room temperature or if made ahead, bring to room temperature before serving.
- To assemble, fill each tortilla with 2 ounces of salmon, peppers and onions, and top with mango salsa. Serve immediately.