Chicken, Steak, or Shrimp Fajitas
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Marinate
30 mins
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Total Time
1 hr
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Servings
5
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Calories
361 kcal
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Course
Main Course
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Cuisine
American
Chicken, Steak, or Shrimp Fajitas
Description
Chicken, Steak, or Shrimp Fajitas begin by marinating the chosen protein in a mixture of chili powder, cumin, smoked paprika, oregano, garlic, lime juice, and seasoning. Vegetables are separately tossed with oil and lightly seasoned. The marinated meat is cooked on a grill or stovetop pan until suitably done, then rested for juiciness.
Sliced bell peppers and onions are cooked until tender yet retaining texture. Serving involves warming flour tortillas and assembling with meat, vegetables, and typical accompaniments like salsa, guacamole, sour cream, and cilantro. The recipe offers flexibility with protein choice and seasoning.
Prepping vegetables and meat a day ahead or freezing both separately extends convenience. The fajita seasoning can also be made in advance and stored.
Ingredients
- 1 ½ lbs steak (flank, rump or skirt), chicken or large shrimp (uncooked, peeled, deveined)
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- ½ teaspoon oregano dried
- 3 cloves garlic , minced
- lime juice from 1
- 2 tablespoon neutral cooking oil divided (canola or olive oil, generic cooking oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh ground
- ¼ teaspoon liquid smoke (optional)
- 3 red bell pepper yellow, orange or green, seeded and sliced into strips
- 1 large red onion sliced into strips, or yellow onion
For Serving:
- flour tortilla warm
- salsa or pico de gallo
- guacamole
- sour cream
- cilantro , for garnish
Instructions
- In a gallon size resealable bag add 1 tablespoon of oil, chili powder, cumin, paprika, garlic, oregano, lime juice and salt and pepper. Add meat, seal bag and toss to coat. Allow to marinate in the refrigerator for 30 minutes or up to 3 hours.
- Add vegetables to a gallon resealable bag. Season with a pinch of salt and pepper and remaining 1 tablespoon oil and shake gently to coat. Set aside or refrigerate until ready to cook.
- Remove meat from the fridge about 20 minutes before cooking.
- Preheat grill to medium high heat and lightly grease grates with oil. If cooking on the stove, heat a heavy pan with a little oil, over medium-high heat.
- Add 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, about 3-5 minutes. Remove meat to a plate, cover with tinfoil and allow to rest. For shrimp, cook on a grill pan or in a cast iron pan for 2-4 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 not overcooked.
- Serve with warm tortillas, salsa or pico, guacamole, sour cream, hot sauce and garnish with cilantro.
- Enjoy with a side of Mexican Rice and refried beans.
Notes
- Vegetables and meat can be prepped and stored separately in the refrigerator up to one day before cooking.
- Fajita seasoning mix can be made ahead and kept in an airtight container for up to six months.
- For longer storage, chop vegetables and meat separately and freeze for 2-3 months; thaw overnight in the refrigerator before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 83mg | 28% |
| Sodium | 547mg | 23% |
| Potassium | 538mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2473IU | 49% |
| Vitamin C | 92mg | 102% |
| Calcium | 25mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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