YIELDS:
2 servings
PREP TIME:
1 hours 30 mins
COOK TIME:
0 hours 5 mins
TOTAL TIME:
1 hours 35 mins
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INGREDIENTS
8 Oz. Skirt or Flank Steak or Ribeye Steak
8 Oz. Lg. Shrimp, peeled and deveined and tail removed
2 Tbsp. Shawhan Fajita Seasoning
Kosher Salt and Fresh Ground Black Pepper
2 Tbsp. Olive oil
2 – 3 Limes, zest and juice
2 Lg. Bell peppers, stem, core and seeds removed, sliced thin
1/2 Medium onion, sliced thin
2 Garlic cloves, finely minced
4 Flour or corn tortillas
TOPPINGS:
Shredded iceberg lettuce
Fresh Salsa
Fat-free Greek yogurt and/or Sour Cream
Smashed avocado or sliced avocado
Shredded Cheddar Cheese
Lime wedges
Hot sauce
DIRECTIONS
2) Meanwhile, in a large measuring cup with pouring spout, add the olive oil, lime juice and zest, the fajita seasoning, and a large pinch of salt and pepper. Mix well. In a large resealable bag add the veggies, shrimp and the marinade.
4) Heat a large skillet over very high heat. Spray with cooking spray. Add the ingredients from the bag into the skillet. Stir around and cook for about 3-5 minutes until the shrimp are cooked through, the steak is medium-rare, and the veggies have softened.
5) While the dish is cooking, place your tortillas in a tortilla warmer pouch and pop it in the microwave for 30 seconds. Serve them with the platter of steak, shrimp and veggies. Alternatively, you can toss the tortillas on a grill and grill on both sides for 30 seconds and stack them in a pile or you can wrap a stack in foil and place in a preheated 200-degree F. oven for 10 minutes to heat through.
6) Serve the steak, shrimp and veggies on a platter with all the toppings and warm tortillas alongside. Let everyone help themselves and make their fajitas the way they like them.
NOTES: Steak and Shrimp Fajitas is my go-to meal at Mexican restaurants. I love both, so getting the combo platter completely satisfies me. This is the Mexican version of surf and turf. I love that you can load up a tortilla with different kinds of protein and a ton of veggies and get a delicious hand-held meal. And what’s not to love about all the toppings?
FAJITA TOPPINGS
When it comes to toppings for fajitas, you have all the usual suspects.
. Shredded lettuce
. Shredded cheese, cheddar is a favorite
. Fresh Salsa
. Avocado
. Sour Cream and/or Greek yogurt
. Hot sauce
. Lime wedges
You can load up the fajitas with your favorites or eat them “naked” with just the protein and veggies. You have lots of choices.
TYPES OF TORTILLAS
When it comes to the type of tortillas you can use, the sky is the limit and lately, the choices seem limitless.
Use your favorite corn of flour tortillas for this recipe. You might want to try some of the flavored tortillas I’ve seen like tomato and spinach tortillas. There are also lots of whole grain, whole wheat and low-carb options on the market. All of them will work. Just make sure to pick a sturdy tortilla. Some of the thin ones will tear apart with the heavy load of food.
It is a must to heat the tortillas before using. Some of the methods to try including:
1) Using a tortilla pouch and heating them in the microwave for 10 seconds. These are so convenient, and I have them right in a kitchen drawer.
2) Throw them on the outdoor grill for 30 seconds on each side to get some quick grill marks and to heat them through. Alternatively, put them on a grill pan on the stove for about a minute on each side.
3) You can also wrap the tortillas in foil and place them in a 200- degree F. oven for 10 minutes to heat through.
All of these options work.
WHAT IS THE BEST MEAT TO USE FOR FAJITAS?
When selecting the beef for fajitas, I like to use flank steak, rump steak, skirt steak, or ribeye steak.
Flank steak and skirt steak are the least expensive and hold up well in the marinade. I love ribeye, so if I have a bigger budget, that is what I’ll use. But, because the meat is so delicious after being marinated and because the cooking is quick, all these cuts work great. Choose your favorite.
The key here is the partial freezing of the meat. If you put the meat in the freezer for about 20 minutes, it makes the meat so much easier to slice into thin slices which is perfect for fajitas.
To get started with the recipe, put the meat in the freezer. Then, cut your veggies and chop your garlic.
Mix up your marinade in a measuring cup so it is easy to pour. Depending on the size of your limes, I typically use 2-3 and use as much zest as I can get from them plus all the juice. Add two tablespoons of fajita seasoning to the mix. I’m loving Shawhan Fajita Seasoning right now…the flavor is amazing.
Take a resealable zip bag and add all the veggies, the peeled, deveined and tailless shrimp and the marinade.
Remove the steak from the freezer and slice thin against the grain. Add to the resealable bag. Zip up the bag and gently shake the bag to distribute the marinade all over the ingredients. You can put this in the fridge for an hour or leave it on the kitchen counter for 1/2 hour.
Note: you don’t want to go much longer on the marinating time since the lime will start to “cook” your shrimp and can make the meat get “mushy”.
It is then time to cook the fajita mixture. This is a fast cook. I use a cast iron skillet over medium-high heat. Let the pan get really hot, but not smoking. Add the fajita mixture and kind of “stir fry” the ingredients until the veggies are softened, the shrimp are cooked through, and the steak is medium-rare.
Pile on a platter with the warmed tortillas and all the toppings on the side. Let your guests assemble their own. Serve with The Best Pitcher Margaritas and enjoy.
Did you enjoy this recipe? If so, be sure to try some of my other favorite Mexican inspired recipes.
Elote Corn Ribs Recipe (Riblets)
