The Best Fajitas We've Ever Made
- PREP 30min
- COOK 35min
- TOTAL 1hrs 5min
Fajitas cook quickly, so I always take 30 minutes to season the steak, chicken, and shrimp with our simple fajita seasoning. Use our recipe as a guide (you can make all three proteins or choose one). Use 2 ½ pounds of protein for 6 people.
You Will Need
2 tablespoons olive oil
Salt and fajita seasoning, recipe below
1 pound (450g) flank or strip steak
1 pound (450g) chicken breast (2 medium)
1/2 pound (225g) large shrimp, deveined with tails left on
1 pound bell peppers or poblano peppers, sliced (3 medium)
1 large onion, sliced into half-moons
1 tablespoon minced garlic, about 3 cloves
3 tablespoons tequila, light beer, or chicken stock
2 limes
Homemade Fajita Seasoning
1 ½ teaspoons ancho chili powder or homemade chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Directions
Season Chicken, Steak, and Shrimp
Mix the chili powder, cumin, garlic powder, oregano, and smoked paprika in a small bowl.
Season the steak, chicken, and shrimp with salt and a generous dusting of fajita seasoning. We use 1/2 teaspoon of salt for the steak, 1/2 teaspoon for the chicken, and 1/4 teaspoon for the shrimp. Set aside for 20 to 30 minutes.
Cook Chicken
You will need a wide skillet with a lid. If you do not have a skillet with a lid, prepare a sheet of foil large enough to cover it.
Heat 2 teaspoons of the oil in the skillet over medium-high heat.
When the oil is hot and looks shimmery, add the chicken. Cook until golden, 2 to 3 minutes. Flip the chicken so that the seared side is facing up.
Reduce the heat to low, then cover the skillet with its lid or use foil. Cook for 10 to 15 minutes or until an instant-read thermometer reads 165°F when inserted into the thickest part of the breast. Transfer chicken to a plate and cover loosely with aluminum foil.
Cook Steak
Pour any liquid left in the pan into a bowl, and use a paper towel to wipe the bottom of the skillet. It is okay if bits of chicken or spices are stuck to the bottom (you can leave them).
Put the skillet back over medium-high heat and add two teaspoons of oil.
When the oil is hot and looks shimmery, add the steak. Cook for 2 to 3 minutes until brown, then flip to the other side and let cook for another 2 to 3 minutes, or until an instant-read thermometer reads 140°F when inserted into the thickest part of the breast (for medium). Cook longer if you prefer your steak to be more done in the middle.
Transfer the steak to the plate with the chicken and cover loosely with aluminum foil.
Cook the Vegetables and Shrimp
Put the skillet back on the heat, increase to medium-high, and add two teaspoons of oil.
Add the onions, peppers, garlic, and a pinch of salt. Cook, stirring, until the veggies start to soften and brown a bit, about 5 minutes. As the veggies cook, use tongs or a wooden spoon to scrape up bits of chicken, steak, or spices stuck to the bottom of the pan.
When the peppers and onions are ready, pile them on one side of the pan. Add the shrimp to the pan and cook, flipping once, until firm and opaque throughout, 2 to 3 minutes. Transfer the cooked shrimp to a plate.
Turn the heat down to low, arrange the vegetables on the bottom of the skillet, stir in tequila, beer, or stock, and cook for 1 minute.
Take the pan off the heat. Slice the chicken and steak, then arrange them on the peppers and onions. Finish with a generous squeeze of lime.
Serve the fajitas family style with more lime on the side and your favorite side dishes.
Adam and Joanne's Tips
- Leftover fajitas last in an airtight container in the fridge for up to 3 days. Gently reheat in a skillet over medium heat.
- The nutrition facts provided below are estimates.