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Home / Beef Chicken and Shrimp Fajita Recipe

Beef Chicken and Shrimp Fajita Recipe

Grilled craven, steak, or shrimp Fajitas with piece of cake bootleg fajita seasoning and served with grilled bong peppers and onions in a flour tortilla. I could eat these every night!

I beloved to serve these fajitas aslope Bootleg Refried Beans and Mexican Rice..  Don't miss all my other Mexican Recipes!

A flour tortilla with fajita steak, chicken, shrimp, bell peppers, sour cream and guacamole on it.

It'due south possible to make restaurant quality fajitas, right in your ain kitchen! Throw together a very simple fajita seasoning using spices already in your pantry and toss it with your choice of meat.

I highly recommend layering the fajitas in warm tortillas that you cook yourself. You tin can find uncooked tortillas at well-nigh local grocery stores. Good quality ingredients make all the difference in astonishing fajitas! And, if you lot take any extra time, throw together my five-infinitesimal salsa to get with!

How to Brand Fajitas:

1. Choose your meat: For this recipe you will want one ½ pounds of one of the following (or a combination).

    • Steak (flank, rump or skirt steak)
    • Boneless skinless chicken breasts
    • Big shrimp (uncooked, peeled)

ii. Brand Fajita Seasoning: Mix oil, chili powder, cumin, paprika, garlic, oregano, lime juice and salt and pepper in a gallon size resealable pocketbook. Add meat, seal handbag and toss to coat. Refrigerate for Allow for thirty minutes or up to three hours.

Shrimp and cut strips of steak, chicken next to a photo of them in fajita seasoning in bags.

3. Cook fajita vegetables. Cut bell peppers (any color), onion (red or yellow) and flavour with salt, pepper, and oil. Melt on a very hot skillet or grill pan for a few minutes until tender.

4. Cook meat. Cook craven or steak on a very hot skillet or grill pan for a few minutes on each side, flipping only in one case, until chicken is cooked through (165 degrees), or steak is medium rare, about iii-5 minutes. Remove meat to a plate, encompass with tinfoil and allow to remainder.

For shrimp, cook on a grill pan or in a cast fe pan for two-4 minutes on each side, just until pink, flipping once.

Four process photos of grilling fajita vegetables, chicken, steak and shrimp.

4. Assemble Fajitas past layering warm flour tortillas with meat, veggies, pico de gallo, guacamole, sour foam, hot sauce and garnish with cilantro.

Serve Fajitas with a side of Homemade Refried Beans and Mexican Rice.

Make Ahead And Freezing Instructions:

To make ahead: Chop the vegetables and meat and store separately in the fridge upwards to 1 solar day before cooking. Fajita seasoning can be made and stored in an closed container in the cupboard for up to six months.

To freeze: Chop the vegetables and meat and freeze separately in a freezer rubber bag for 2-3 months. Thaw in refrigerator overnight and continue with pace 3 of the recipe. Fajita seasoning can be made and stored in an closed container in the cupboard for upwardly to six months.

A sheet pan with meat and vegetables for fajitas including shrimp, chicken, steak, bell peppers and onion.

Want to Make Fajitas in the Oven? Check out my Sheet Pan Fajitas!

Serve fajitas with:

  • Chips and Salsa
  • Authentic Mexican Rice
  • Homemade Refried Beans
  • Horchata
  • Tres Leches Cake

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Recipe

  • ane ½ lbs steak (flank, rump or skirt), chicken or big shrimp (uncooked, peeled, deveined)
  • 1 teaspoon chili powder
  • i teaspoon ground cumin
  • i/2 teaspoon smoked paprika
  • ½ teaspoon oregano
  • 3 cloves garlic , minced
  • Juice from i lime
  • ii tablespoon oil , divided (canola or olive oil)
  • ane teaspoon Kosher salt
  • 1/2 teaspoon fresh ground blackness pepper
  • ¼ teaspoon liquid fume (optional)
  • 3 bell peppers cherry-red , yellow, orange or greenish, seeded and sliced into strips
  • 1 large blood-red or yellow onion , sliced into strips

For Serving:

  • Warm flour tortillas
  • Salsa or pico
  • guacamole
  • Sour cream
  • Cilantro , for garnish

  • In a gallon size resealable handbag add together 1 tablespoon of oil, chili pulverization, cumin, paprika, garlic, oregano, lime juice and common salt and pepper. Add together meat, seal purse and toss to glaze. Allow to marinate in the refrigerator for 30 minutes or up to 3 hours.

  • Add vegetables to a gallon resealable purse. Season with a pinch of common salt and pepper and remaining 1 tablespoon oil and shake gently to coat. Prepare aside or air-condition until gear up to cook.

  • Remove meat from the fridge about 20 minutes before cooking.

  • Preheat grill to medium high oestrus and lightly grease grates with oil. If cooking on the stove, oestrus a heavy pan with a little oil, over medium-loftier heat.

  • Add together chicken or steak and cook for a few minutes on each side, flipping only once, until chicken is cooked through (165 degrees), or steak is medium rare, almost 3-5 minutes. Remove meat to a plate, cover with tinfoil and allow to balance. For shrimp, cook on a grill pan or in a cast iron pan for ii-4 minutes on each side, just until pink, flipping once.

  • Add vegetables to a cast iron pan or grill pan and set on the grill or on the stovetop to cook over medium high heat. Cook, tossing occasionally, until charred and just tender, but non overcooked.

  • Serve with warm tortillas, salsa or pico, guacamole, sour cream, hot sauce and garnish with cilantro.

  • Savor with a side of Mexican Rice and refried beans.

Make ahead Instructions: Chop the vegetables and meat and shop separately in the refrigerator up to ane twenty-four hour period before cooking. Fajita seasoning can be made and stored in an airtight container in the cupboard for upward to vi months.

Freezing Instructions: Chop the vegetables and meat and freeze separately in a freezer safety bag for 2-3 months. Thaw in refrigerator overnight and continue with step 3 of the recipe. Fajita seasoning can exist fabricated and stored in an airtight container in the closet for upward to half dozen months.

Calories: 361 kcal Carbohydrates: half-dozen grand Protein: 28 grand Fat: 25 g Saturated Fat: 9 k Cholesterol: 83 mg Sodium: 547 mg Potassium: 538 mg Fiber: two g Sugar: iii chiliad Vitamin A: 2473 IU Vitamin C: 92 mg Calcium: 25 mg Iron: 3 mg

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Lauren Allen

Welcome! I'grand Lauren, a mom of four and lover of practiced food. Here you lot'll find easy recipes and weeknight repast ideas made with real ingredients, with step-by-stride photos and videos.

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