Sheet Pan Salmon and Avocado Fajitas

Ingredients

• 1 1/2 lbs salmon,
• 1 pkg. McCormick Fajitas Seasoning Mix, divided
• 1 each red,
• 1 medium yellow onion,
• 2 Tbsp olive oil,
• 1 lime )
• Salt
• 1/3 cup chopped fresh cilantro
• 2 medium avocados,
• 12 corn or flour tortillas,
• 3/4 cup crumbled Cotija cheese
• Sour cream and Mexican hot sauce, )

Directions

1. Heat your oven to 400 degrees, and cover an 18 by 13-inch baking sheet with parchment paper. Set the salmon on one side of the pan, skin facing down; if you’re working with a wider piece of salmon, place it in the upper 1/3 of the baking sheet. Arrange the peppers and onions beside the fish.
2. Coat the salmon with 1 Tbsp of the olive oil. Pour the remaining 1 Tbsp oil over the peppers and onions, then toss them right on the pan. Scatter half of the seasoning mix evenly over the salmon (2 Tbsp), then add the remaining half (2 Tbsp) to the vegetables and toss again.
3. Roast until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender, tossing the vegetables once halfway through cooking, about 20 minutes total. Squeeze the lime juice over the salmon and peppers, add salt as desired, and finish with cilantro. Use a fork to break the salmon into flakes.
4. To put everything together, lay avocado slices on the warmed tortillas. Add the flaked salmon, peppers, and onions, then sprinkle with cotija cheese. Serve with sour cream and hot sauce if desired.