The Best Fajitas We’ve Ever Made

This is the best fajitas recipe we’ve made. See how to make incredibly delicious homemade fajitas with steak, chicken, and shrimp. Cooking them in the same skillet builds so much flavor. I promise it’s easy, and you’ll love the homemade seasoning!

Our family is obsessed with this recipe. These are the ultimate fajitas. Thanks to the combination of steak, chicken, and shrimp, they are just as good, if not better, than what you can get at a restaurant.

I realize cooking three proteins for dinner seems like a lot, but with our clever recipe, it’s easier than you think. We use the same skillet to cook the steak, chicken, shrimp, and veggies, which means we build so much flavor! You will love it.

Key Ingredients

• Steak: I use flank or skirt steak for fajitas because it cooks quickly and becomes incredibly tender when sliced against the grain.
• Chicken breast: I love chicken breast in this recipe, but you can use chicken thighs with no changes.
• Shrimp: I love combination fajitas, so I include shrimp. For this recipe, choose large to jumbo shrimp.
• Veggies: Even though this fajita recipe has steak, chicken, and shrimp, the veggies are still my favorite part. All the juices and spices leftover from cooking the proteins get scooped up by the veggies, which makes them extra delicious. I use onion and bell peppers (or poblano peppers).
• Fajita seasoning: I love our homemade fajita seasoning! I bet you already have everything in your spice cabinet to make it. You’ll mix chili powder (I love ancho chili powder), cumin, oregano, garlic powder, and smoked paprika.
• Tequila: Everything for this recipe is cooked in the same skillet, so the bottom of the pan builds in flavor thanks to bits of steak, chicken, shrimp, and spices sticking to it. A generous splash of tequila helps to lift all that flavor from the pan to create a sauce. A Mexican beer or chicken stock is a good substitute.
• Lime: I squeeze fresh lime into the skillet and serve more lime wedges on the side. With this recipe, you can’t have too much lime.

How to Make Fajitas

Fajitas cook quickly! To make them extra flavorful, I marinate the steak, chicken, and shrimp with salt and a simple fajita spice rub (ancho chili powder, cumin, garlic powder, oregano, and smoked paprika) for 30 minutes before cooking.

To start, I cook the chicken since it takes the longest. My favorite method for cooking chicken breasts is to sear them in a skillet, then cover and cook over low heat until done. After 10 to 15 minutes, I transfer them to a plate and cover with foil while I cook the steak. For fajitas with just chicken, see these garlic citrus chicken fajitas.

I use the same skillet for the steak, cooking until browned on both sides and slightly pink inside (I like to cook to medium, around 140°F). Then it joins the chicken to rest.

Now, the veggies and shrimp! Sliced onions and peppers go in the pan and cook until softened. They release moisture as they cook, which mixes with the flavorful bits stuck to the skillet from cooking the steak and chicken.

I move the veggies aside as they finish and cook the shrimp until firm and opaque. Then, I add a splash of tequila to deglaze the pan for extra flavor.

Finally, to serve, I slice the steak and chicken and add them back to the pan, helping to reheat. Then, it’s time to build those delicious fajitas!

What to Serve with Fajitas

Homemade flour tortillas or corn tortillas take fajitas to the next level! Then, you can load them up with your favorite fajita toppings. I love sliced avocado, guacamole, sour cream, shredded cheese, and pico de gallo. 

A side of Mexican rice, refried beans, or homemade black beans is always a hit. And, of course, remember the tortilla chips and salsa for the table.