Chicken, Steak and Shrimp Fajitas

Chicken, steak and shrimp fajitas recipe are perfect for a healthy, delicious and quick meal. Add your favorite toppings such as sour cream, guacamole, lettuce, and salsa. This dish can be ready in 30 minutes.

Try this homemade flour tortillas recipe and fajita seasoning for a true authentic taste.

Why You Will Love This Chicken, Steak and Shrimp Fajita Recipe

I love chicken, steak and shrimp fajitas when I visit a Mexican restaurant. The aroma of freshly sautéed peppers and onions on a plate of sizzling meats feels like such a delicacy. Not only are they delicious, but here are a few other reasons while you love this recipe:

• It’s a healthy meal. Fresh meats and vegetables, topped with guacamole, salsa and even more fresh veggies such as lettuce and diced tomato, makes this a healthy dish to enjoy.
• It can be made gluten-free and dairy-free. You can swap a flour tortilla with a corn shell or tortilla chips. Omit shredded cheese and sour cream to make this recipe dairy-free.
• Make this dish vegetarian. The freshly sautéed vegetables and onions can be served as-is or on a bed or rice. If you make this recipe vegetarian, simply sprinkle some of the fajita seasoning on the vegetables after you sauté them.
• Customize the proteins. Feel free to swap out or double up on your favorite protein. You can make this recipe with just chicken, just steak, or just shrimp.
• This recipe makes great leftovers. These reheat well over the next couple of days. You can turn the leftovers into a fajita bowl, or fajita quesadillas.

Ingredients Needed

• Chicken Breasts, Steak, Shrimp: The chicken and steak will be cut into thin strips for easy cooking. Skirt steak and flank are most commonly used. They are flavorful and lean. The shrimp can be fresh or frozen.
• Bell Peppers and Onion: You can use any color or combination of bell peppers. I like to use a variation of colors for a nice, colorful dish. The onion can be white, yellow or purple. Peppers and onions will be sliced into thin strips before cooking.
• Fajita Seasoning: I love using homemade fajita seasoning that I pre-make and keep on hand for quick meal prep. You will need chili powder, smoked paprika, cumin, onion powder, garlic powder, pepper and salt.
• Lime: The lime will be cut in half and used twice. Half a lime will be squeezed onto the dry rub placed on the meats to help with seasoning. The other half will be squeezed at the end onto the overall dish. The acidity of the lime enhances the flavor of the overall dish.
• Serving Options: Use flour tortillas to serve. Add additional toppings of your choice such as sour cream, guacamole, salsa, shredded lettuce, tomato, and shredded cheese.

How To Make Chicken, Steak and Shrimp Fajitas

Make fajita seasoning. In a small bowl, add fajita seasoning ingredients and stir together.

Cut and season the meats. Cut the chicken and steak into thin strips. De-thaw frozen shrimp, if needed. Place into three separate bowls. Gently coat each of the proteins on both sides with the fajita seasoning.

Cook the chicken, steak, and shrimp. Lightly coat a 14″ skillet with oil and cook the chicken on both sides on medium heat for 2-3 minutes, until full cooked. Internal temperature needs to reach 165 degrees. Move chicken to a large bowl. Repeat this step for the steak and again for the shrimp. Add steak and shrimp to the bowl of cooked chicken.

Sauté the bell peppers and onions. Slice the peppers and onions into thin strips. Sauté for a few minutes until caramelized. Stir constantly.

Mix everything together and serve. Add chicken, steak and shrimp back to the same skillet. Squeeze the other half of lime juice on top, and mix everything together.

Ways To Serve

• Make fajita tacos. Use 6″ flour tortillas or taco shells. Add your favorite toppings such as sour cream, salsa, and guacamole. Don’t forget shredded lettuce, diced tomato and shredded cheese.
• Create a fajita bowl. Add steamed rice, black beans, corn, and diced jalapeños for a kick.
• Turn it into fajita nachos. Dice fajitas and pour over a bed of nachos. Add refried or black beans, shredded lettuce, diced tomato and shredded cheese.
• Make a fajita quesadilla. One of my favorite ways to use fajita leftovers is to dice fajitas and add it to a quesadilla.

FAQs

Can I marinade fajita meat instead of using a dry rub?

For the chicken and steak, you can whisk the fajita seasoning, the juice of half of a lime, and 1-2 tablespoon of canola or extra virgin olive oil in a bowl. Add half the marinade and chicken to a bag. Add half the marinade and steak to another bag. Marinate in refrigerator for at least two hours to overnight before cooking

What seasoning do Mexican restaurants use on fajitas?

Magic. Just kidding. They use simple ingredients of smoke paprika, cumin, chili powder, onion powder, and a bit of cayenne for a kick.

Do I have to slice the chicken and steak before I cook it?

The chicken and steak can be cooked first, and then sliced. I like to cut it into strips to get more flavoring into the meat.

Are there common mistakes to avoid when making fajitas?

Keeping a careful eye on cooking the steak, chicken and steak. You want them to be moist and flavorful, without overcooking. Overcooked fajitas will be tough and dry.

Storing Suggestions

Leftovers can be store in an air-tight container in the refrigerator for up to two days.

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