INGREDIENTS

3 Tbsp.  Jalapeno Peppers , stemmed and chopped 
1 cup  Cilantro Leaves 
1/2 cup  Parsley , stemmed 
1/4 cup Parmesan Cheese , grated 
1/3 cup  Pepitas (raw pumpkin seeds) 
1/4 tsp.  Salt  
4 cloves Garlic , roughly chopped 
1/2 cup  Vegetable Oil  
2 lbs.  Salmon Filets cut into 3/4" strips 
 Salt and Pepper to taste  
1 1/2 Tbsp. Canola Oil  
1 cup  Onion , sliced 
1 cup  Fennel , sliced 
1 cup Red Bell Pepper , sliced 
4 Mission® 8" Heat Pressed Flour Tortillas (10410)  
1 cup  Watercress  

DIRECTIONS

1.) In a food processor, blend first 7 ingredients. With the processor running pour in the oil through the processor chute. Set aside

2.) Season salmon with salt and pepper.

3.) Heat 1 1/2 Tbs. oil in a large skillet over medium high heat. Add the vegetables and sauté for 1 minute. Add 2 Tbs. of pesto and stir to distribute. Add the salmon strips and sauté until the salmon is firm and cooked throughout.

4.) Heat tortillas and fill with the salmon fajitas and watercress. Roll tortillas and serve.

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