Salmon Fajitas

• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Lime Juice, Fresh(30g)
• •
  Garlic(120g)
• •
  Chipotle Chile Powder, Ground(5g)
• •
  Cumin, Ground(3g)
• •
  1/4 tsp. sea salt
• •
  1/4 tsp. black pepper
• •
  Salmon(454g)
• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Bell Pepper
• •
  Yellow Onion
• •
  JalapeñO Pepper
• •
  Lime Juice, Fresh(15g)
• •
  Flour Tortillas

Instructions

1. 1Combine the fresh garlic, chipotle chile powder, ground cumin, lime juice, and olive oil in a bowl. Add the salmon and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 5 hours.
2. 2Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the bell pepper, onion, and jalapeño pepper, and sauté for 5–6 minutes, stirring occasionally, until the onions are soft and the vegetables begin to brown on the edges. Add the lime juice and sauté for 1 additional minute, then transfer to a clean bowl and set aside.
3. 3In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add the salmon with its marinade and cook for 3–4 minutes, breaking it apart occasionally with a spoon, until the edges are slightly crispy and browned and the salmon is cooked through.
4. 4Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. 5Divide the cooked salmon, sautéed vegetables, and warm tortillas evenly into 4 airtight containers while hot.
6. 6Store in the refrigerator for up to 4 days. To reheat, warm the salmon and vegetables in a skillet over medium heat for 2–3 minutes until heated through, then assemble with warm tortillas and desired toppings.