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Chicken, Steak, or Shrimp Fajitas

Grilled chicken, steak, or shrimp Fajitas with easy homemade fajita seasoning and served with grilled bell peppers and onions in a flour tortilla.

Prep Time
20 mins
Cook Time
20 mins
Marinate
30 mins
Total Time
1 hr
Servings: 5
Calories: 361 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 ½ lbs steak (flank, rump or skirt), chicken or large shrimp (uncooked, peeled, deveined)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 3 cloves garlic , minced
  • juice from 1 lime
  • 2 tablespoon oil , divided (canola or olive oil)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • ¼ teaspoon liquid smoke (optional)
  • 3 bell peppers red , yellow, orange or green, seeded and sliced into strips
  • 1 large red or yellow onion , sliced into strips
For Serving:
  • Warm flour tortillas
  • Salsa or pico
  • guacamole
  • sour cream
  • cilantro , for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Remove meat from the fridge about 20 minutes before cooking.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with warm tortillas, salsa or pico, guacamole, sour cream, hot sauce and garnish with cilantro.
  8. Enjoy with a side of Mexican Rice and refried beans.

Notes

  • Make ahead Instructions: Chop the vegetables and meat and store separately in the refrigerator up to 1 day before cooking. Fajita seasoning can be made and stored in an airtight container in the cupboard for up to six months. 
  • Freezing Instructions: Chop the vegetables and meat and freeze separately in a freezer safe bag for 2-3 months. Thaw in refrigerator overnight and continue with step 3 of the recipe. Fajita seasoning can be made and stored in an airtight container in the cupboard for up to six months. 

Nutrition Information

Calories 361kcal (18%) Carbohydrates 6g (2%) Protein 28g (56%) Fat 25g (38%) Saturated Fat 9g (45%) Cholesterol 83mg (28%) Sodium 547mg (23%) Potassium 538mg (15%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2473IU (49%) Vitamin C 92mg (102%) Calcium 25mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 361

% 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.