Fajita is one of the most traditional and popular dishes of Tex-Mex cuisine (fusion of Mexican and Texan cuisines). It consists of meat roasted on the grill and cut into strips, served on a corn flour or wheat flour tortilla. Originally, fajitas were made only with beef; nowadays they have become popular with pork, chicken (chicken fajitas), etc .; even with shrimp. In some restaurants the meat is roasted along with peppers and onions. The most popular condiments to accompany fajitas are sour cream, guacamole, pico de gallo, cheese, or tomato.
Learn how to make Fajitas in a simple and easy way with this recipe!
We are making the ultimate fajitas. This fajita recipe has chicken, steak and shrimp! Let’s show you how we make them.
2 tablespoons olive oil, divided
Salt and fajita seasoning, recipe below
1 pound flank or strip steak
1 pound chicken breast (2 medium)
1/2 to 1 pound 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
1 1/2 teaspoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
- Serve with Fajitas
Beans and rice
Avocado or guacamole
Fresh tomato, pico de gallo or roasted tomato salsa
Shredded cheese or crumbled queso fresco
- Start with chopping some veggies. We need one large onion and a pound of bell peppers — any color will work.
- And finally, a good amount of minced garlic. This is 3 cloves.
- We will use the same spice rub for each protein. To make it, stir together 1 1/2 teaspoons of ancho chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon garlic powder and 1/2 teaspoon smoked paprika.
- Here, I’ve got 1 pound of chicken breast, 1 pound of flank steak, and about a pound of shrimp that have been peeled and deveined.
- Season each protein with salt, and then add the spice rub. Be generous and make sure that you add it to both sides of the chicken and steak.
- We cook the chicken first, add it to a hot skillet with some oil and cook until the underside is golden. Flip them, add a lid and reduce the heat to low.
- Cook them covered like this for 10 to 15 minutes or until cooked through.
- Transfer the chicken to a plate, pour over any juices left in the pan and cover it with foil.
- Rub a paper towel over the pan to remove any liquid left from cooking the chicken — it doesn’t need to be clean, just mostly dry to help the steak brown.
- Add a bit more oil, increase the heat to medium-high, and then add the steak.
- Cook the for two to three minutes on each side or until your preferred doneness.
- When it’s done, transfer the steak to the same plate as the chicken and cover with foil.
- Now for the veggies, add them to the pan with garlic and a little salt.
- See how the pan is crusty on the bottom, there’s lots fo flavor hidden there. As the veggies cook, they release some moisture, which helps to lift some of that flavor from the pan. You can also use a utensil to scrape the pan to encourage it even more.
- When the peppers and onions are soft and starting to brown, slide them to one side of the pan, and then add the shrimp. Cook the shrimp until they are opaque throughout, two to three minutes.
- Transfer the chicken and steak to a cutting board, and check to see if there is any liquid left on the plate they were sitting on. If so, pour it into the pan with veggies and shrimp.
- Now transfer the shrimp to the plate so you can finish off the vegetables.
- Add a little more liquid — this can be tequila, beer or stock.
- As well as some fresh lime juice. Cook for about 1 minute, and then take the pan off of the heat.
- We like serving fajitas family style, so slice the chicken and steak and then arrange them on top of the veggies.
- You can also slide the shrimp into the pan, as well.
- Then serve with all of your favorite fajita toppings!