Ingredients
Salmon
- 600 g skinless salmon fillets, cut into 2.5 cm cubes
Fajita Seasoning
- 1 tbsp extra virgin olive oil
- 2 tsp smoked paprika (or regular)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 tsp sea salt
- 5 g brown sugar, tightly packed (helps the salmon brown)
- ¼ tsp cayenne pepper — optional; leave out for a mild base and serve the heat on the side
Vegetables
- 500 g sweet corn kernels, fresh, frozen or canned and drained (instead of capsicum)
- 1 red onion, cut into thin wedges
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- ½ tsp sea salt
To Serve
- 12–16 small tortillas (3–4 per person)
- 1 avocado, sliced
- 2 tbsp roughly chopped coriander, optional but recommended
- lime wedges, optional
- sour cream
- your favourite taco sauce
- fresh jalapeños, sliced — optional, for extra heat
- hot sauce of choice — optional
Simple Lime Yogurt Dressing (optional — mild, all ages)
- 200 g Greek yogurt
- 1 tbsp lime juice
- a small pinch of sea salt
- 1 tsp honey, optional
- 1 small garlic clove, minced, optional
- 1 tbsp chopped coriander, optional
- a splash of water, to thin
Method
Prep
Preheat the oven to 240°C (220°C fan).
Prep everything in one go: cube the salmon, cut the onion into wedges, mince the garlic, and slice the kernels off the cob if using fresh corn.
Wrap the tortillas in foil in 2 parcels — they warm in the oven and stay soft.
Cook
In a large bowl, mix the fajita seasoning — olive oil, smoked paprika, garlic powder, onion powder, cumin, oregano, salt and brown sugar (plus the cayenne, if using). Add the salmon and toss to coat.
Line a tray with a scrunched-then-flattened sheet of foil — the wrinkles lift the salmon off the tray so the underside stays dry instead of steaming — and spread the salmon out in a single layer.
On a second tray, toss the corn and onion with the olive oil, garlic and salt and spread out.
Bake for 12 minutes — salmon on the top shelf, corn and onion in the middle, tortilla parcels on the bottom — until the salmon flakes easily and the corn is charred at the edges.
While it bakes, slice the avocado, roughly chop the coriander, and whisk together the yogurt dressing: yogurt, lime juice and salt with the honey, garlic and coriander if using, then thin with a splash of water until pourable.
Serve
Pile it all onto the table — salmon, corn and onion, warm tortillas, avocado, coriander, sour cream, taco sauce and lime wedges — and let everyone build their own.
Put the yogurt dressing, fresh jalapeños and hot sauce in small bowls alongside, so anyone who wants heat (or a cooling drizzle) adds their own.
