Blackened Salmon Fajita Tacos + Red Pepper Lime Butter

Prep Time
10 minutes
Cook Time
10 minutes


You will need (2-4) 6 oz. portions of Fish Fixe Salmon
  • 2 tbsp Butter
  • 2 tbsp avocado oil
For the Lime Butter:

(optional but highly recommended)

  • 6 tbsp butter (softened)
  • 1/2 c finely chopped shallot
  • 3 tbsp lime zest 
  • 4 tsp lime juice
  • 1 tbsp red pepper flakes (medium spice)
  • 2 tbsp salt
For the Fajita Seasoning:
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 2 tsp black pepper
  • 3 tsp cumin
  • 3 tbsp chili powder 
  • Combine all spices in a container and set aside
Suggested Taco Fixins:
  • Tortillas
  • Sautéed Onions and Peppers (these are great in the lime butter and can be cooked right before the salmon)
  • Avocado
  • Jalapenos
  • Salsa



For the Lime Butter:
  1. Sauté shallots in butter until translucent
  2. Stir in lime zest, lime juice, red pepper and salt
  3. Set aside 
For the Salmon:
  1. Remove the skin while salmon is partially frozen
  2. Prepare Fish Fixe Salmon by thawing and drying thoroughly with paper towels
  3. Slice salmon into uniform 1 in. thick strips and season with fajita seasoning
  4. In a large pan or grill plate bring butter and avocado oil to high heat
  5. Place salmon strips uniformly in pan
  6. Blacken salmon on all sides (3-5 minutes total) and then set aside
  7. Drizzle salmon with lime butter and assemble with your favorite fixins
  8. If you are serving salmon with peppers and onions you can sauté the veggies in the lime butter before you cook the salmon



Recipe Notes

The lime butter can be kept in the refrigerator for up to 2 weeks and is excellent on seared snapper and makes a great sauté sauce for shrimp!

Convenient. Healthy. Affordable.

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Nutrient dense proteins
delivered to your door.