Get the Recipe: Chicken, Steak and Shrimp Fajitas
Ingredients
- 1 tablespoon extra virgin olive oil
- 2-3 tablespoons fajitas seasoning
- 3 tablespoons water
- 1 white or yellow onion, peeled and sliced into strips
- 3 bell peppers, various colors, julienned
- ½ lb. boneless skinless chicken breast, sliced into thin strips
- ½ lb. strip steak, sliced into thin strips
- 1 lb. shrimp, deveined, without tail
- 18-20 soft taco flour tortillas, six inches diameter
Fajita Seasoning
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic salt, or powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne
- ¼ teaspoon crushed red pepper flakes
Instructions
- Using a large saute pan, drizzle extra virgin olive oil into pan. Add peppers and onions. Cook over medium-high heat for 8-10 minutes. Once the peppers are cooked enough to soften, and the onion will start to have a translucent color, remove pan from heat and place to side.
- In a 12" skillet, saute' chicken and steak with a tablespoon of butter or oil. Cook on medium-high heat for 3-5 minutes on each side. Juices from chicken should run clear and have internal temperature of 165 degrees. Remove from heat. Place meat mixture into skillet with vegetables.
- Using the 12" skillet, cook shrimp in light butter for 3 minutes on each side until pink in color, firm and no longer translucent. Remove from heat. Add to the large skillet with peppers and onions, chicken and steak.
- Add three tablespoons of chicken fajitas seasoning and 3 tablespoons of water. Stir gently. Cover skillet with lid. Turn heat down to low and let simmer. After 10 minutes, remove lid.
- Scoop 4-5 tablespoons of fajitas mixture on top of tortilla. Add toppings of your choice such as lettuce, tomato, shredded cheese, salsa, etc.
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