Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2670 / 638
Fats (g)
36.6
of which saturated (g)
9.5
Carbohydrates (g)
40
of which sugars (g)
11.5
Fibers (g)
17.7
Proteins (g)
46.3
Salt (g)
0.2
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Season
Chop the salmon into bite-size pieces. Combine the salmon cubes with the fajita seasoning and chipotlepowder(spicy!) in a bowl. Mix well and set aside.
2 Slice
Peel and slice the onion. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Slice the red and yellow bell pepper into strips. Peel and crush the garlic.
3 Fry vegetables
Heat a pan over a high heat with a drizzle of oil. Fry the onion and bell peppers for 3-4 min until slightly softened. Add the garlic and fry for 1-2 min further. Season generously with salt and pepper. Transfer to a plate and set aside and keep warm.
4 Fry salmon
Return the pan to a medium-high heat with another drizzle of oil. Fry the seasoned salmon for 3-5 min or until cooked through.
5 Serve
Separate the lettuce leaves. Finely slice the redchilli. Chop the coriander. Slice the lime into wedges. Fill the lettuce cups with the fried vegetables and the fajitasalmon. Serve with the sour cream, redchilli slices (spicy!), avocado slices, fresh coriander and lime wedges. Enjoy with fingers or knives and forks!