This is a twist on my Creamy Shrimp Enchilada’s and Easy Fish Tacos.
4 Salmon Fillets
1 bag peeled shrimp (medium)
8 oz cream cheese
1 T (or to taste) Rotel Chilie with Lime and Cilantro
About 5 green onions, sliced.
1 small can sliced black olives
1 package Fajita seasoning
3 T Goya
1 bag Coleslaw mix (no sauce)
1 Avocado (optional) cubed
1. Cook your salmon fillet’s, seasoning with Goya and squirting with some lime juice. Once done, set into a large bowl and flake with fork.
2. Cook your shrimp, seasoning with Fajita seasoning and lime. Once pink (or hot) add cream cheese and Rotel (you can adjust how much depending upon how spicy you want it). Simmer until cream cheese is melted and hot.
3. Add shrimp mix to your flaked salmon and mix. Add green onion and black olives and stir.
4. Place coleslaw mix onto tortilla, top with shrimp & salmon mix, add your avocado. Enjoy!!
Lonnie inhaled it.
Recipe by Lisa Bradley