Blackend Salmon Fajitas in wraps on a plate on a table

Tower 180 grill


  • Peel and mash avocados with lime juice, and season
  • Thinly shred the little gem lettuce
  • Pre-heat grill


4x 180g salmon fillets (pin bones removed / skin on)
Splash of rapeseed oil
1 Fajita kit
2 Avocados
1 Little Gem lettuce
1 Small pot sour cream
Salt and pepper to taste
Juice of 2 limes
1 lime cut into wedges


  • Coat the salmon fillets with a little oil and then rub in the fajita spices.
  • Cook the salmon on hot grill for approx. 3/4 minutes on each side until cooked and
    quite dark in colour.
  • While the salmon is cooking mash the avocados, adding lime juice and a little
  • When the salmon is cooked take off the grill and allow resting for 2/3 minutes.
  • In the meantime warm the tortillas on the other side of grill for 30 seconds.
  • Lay out tortillas on a board and spread over salsa (in kit )
  • Flake the salmon onto the tortillas, add the shredded lettuce and finally spoon over
    sour cream
  • To serve, roll up fajitas and slice diagonally, then place on a plate. Serve with some
    extra lime wedges and mixed salad.