Salmon and Shrimp Fajita Platters
with Lime Crema, Cilantro and Lime Rice
This Shrimp and Salmon Fajita Platter combines perfectly seasoned seafood with sautéed peppers and onions. Served with smoky chipotle crema, zesty lime rice, and creamy diced avocado, it’s a fresh, flavourful meal with a vibrant mix of textures and heat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
285 g
Shrimp
(Contains: Shrimp)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
¾ cup
Basmati Rice
(May contain traces of: Milk, Soy, Egg, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites)
1 unit(s)
Green Bell Pepper
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Avocado
2 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Milk, Soy, Egg, Crustaceans, Fish, Sesame, Wheat, Sulphites, Gluten)
1 unit(s)
Red Onion
1 unit(s)
Lime
86 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
4 tbsp
Chipotle Sauce
(Contains: Mustard, Milk, Egg, Soy May contain traces of: Milk, Soy, Egg, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Gluten)
7 g
Cilantro
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.12 tsp
Salt*
0.13 tsp
Pepper*
0.13 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12 -15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Line a baking sheet with parchment.
- In a large bowl, combine half the Tex-Mex paste and 1/2 tbsp (1 tbsp) oil.
- Pat salmon dry with paper towels. Season with salt and pepper. Arrange on one side of prepared sheet, then spread Tex-Mex paste mixture over tops and sides.
- Roast in the middle of the oven for 6 min.
- Meanwhile, using a strainer, drain and rinse shrimp. Pat dry with paper towels.
- To the same bowl (from step 2), add shrimp, remaining Tex-Mex Paste, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- When salmon has roasted for 6 min, carefully remove from the oven. Add shrimp to other side of sheet.
- Return to oven and bake for 4-6 min, until salmon and shrimp are cooked through.**
HEY TESTER! IS THERE ENOUGH ROOM FOR 4p AMOUNTS ON ONE TRAY OR WOULD YOU NEED TWO PANS?
- Meanwhile, core, then cut peppers into 1/4 inch slices.
- Peel, halve, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium-high.
- When hot, add 1tbsp (2 tbsp) oil, peppers and onions.
- Cook for 5-6 min, stirring often, until tender. Season with salt and pepper. Remove from heat.
- Wrap tortillas in foil. Place in the top of the oven until warm, 4-5 min.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly hop cilantro.
- To a small bowl, add sour cream, half the lime zest, _ tsp (_ tsp) lime juice. Season with salt, pepper and a pinch of sugar, then combine.
- Halve, pit and peel avocado, then cut into 1/2-inch pieces.
- To a bowl, add avocado and _ tsp (_ tsp) lime juice. Season with salt and pepper, then toss to coat.
- Fluff rice with fork. Stir in 1 tbsp (2 tbsp) butter, half the cilantro and remaining lime zest.
- Break salmon up into large pieces, removing and discarding skin if you like.
- Divide rice, salmon, shrimp. tortillas and peppers between platters.
- Sprinkle remaining cilantro over top.
- Serve lime crema, chipotle sauce, avocados and lime wedges for squeezing alongside.
