Get the Recipe: Chicken, Steak and Shrimp Fajitas
Ingredients
Fajitas
- 3 bell peppers, thinly sliced
- 1 white or yellow onion, thinly sliced
- ½ lb. boneless skinless chicken breast, sliced into thin strips
- ½ lb. strip steak, sliced into thin strips
- ½ lb. shrimp, deveined, without tail
- 1 lime, cut in half
- 1 tablespoon canola or extra virgin olive oil
Fajita Seasoning
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
For Serving
- 8-10 soft taco flour tortillas, six inches diameter
- sour cream , optional
- salsa, optional
- guacamole, optional
Instructions
- 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.
Calories: 505kcal, Carbohydrates: 42g, Protein: 42g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 173mg, Sodium: 1209mg, Potassium: 918mg, Fiber: 6g, Sugar: 8g, Vitamin A: 3372IU, Vitamin C: 122mg, Calcium: 172mg, Iron: 5mg
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