Fajitas are a classic Tex-Mex favorite, and this recipe combines three proteins — beef, chicken, and shrimp — for a flavor-packed meal that’s sure to please a crowd. The combination of these tender meats and juicy shrimp brings a depth of flavor that’s hard to beat, especially when they’re marinated and grilled to perfection with vibrant, sizzling bell peppers and onions.
Whether you’re hosting a picnick, potluck or planning a fun family dinner party, these fajitas bring a festive feel to the table, allowing everyone to assemble their own with a range of delicious toppings and warm tortillas. It’s a family favoruite recipe that will bring joy and fun while assambling and eating these yummy fajitas.
The mix of three types of meat (the protein source in the recipe) adds a satisfying variety in both texture and taste, perfect for those who love a little bit of everything in one dish.
Why do I love this recipe?
This recipe is loved for its versatility and the way it brings together three proteins, giving each bite a different combination of flavors and textures. It’s a true crowd-pleaser!
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Variations on the recipe?
You can easily make this recipe with just one or two proteins instead of three or add extra veggies like mushrooms or zucchini. For a lighter option, grill the meats and shrimp without oil or serve over a salad instead of tortillas.
Serving suggestions?
Serve with warm flour or corn tortillas, fresh guacamole, salsa, sour cream, shredded cheese, and a squeeze of lime. A side of Mexican rice or beans completes the meal!
Storage and freezing?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop. Freezing is best for the meats alone without the veggies, as they can become mushy when thawed.
Beef Chicken And Shrimp Fajitas
Ingredients
- 1 cup fresh lime juice
- 2 tbsp roughly chopped cilantro leaves
- 1 tsp dried crushed Mexican oregano
- 1 tsp red pepper flakes
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 6 large flour tortillas
- 1 lb flank steak fat trimmed
- 1 lb chicken sliced
- 4 cloves garlic peeled and smashed
- 1 lb shrimp
- 1 tsp ground black pepper
- 2 tbsp vegetable oil
- 1 red bell pepper stemmed, seeded, and thinly sliced
- 1 green bell pepper stemmed, seeded, and thinly sliced
- 0.50 cup dale’s Seasoning
- 1 yellow bell pepper stemmed, seeded, and thinly sliced large white onion, thinly sliced
- 1 tbsp minced garlic Lime wedges accompaniment
Instructions
- In a bowl, whisk together lime juice, garlic, cilantro, 1 tablespoon oil, Dale’s Seasoning, oregano, red pepper flakes, cumin, and coriander.
- Pour the marinade into a large zip-lock bag, add the steak, chicken, and shrimp, and seal tightly. Place the bag in a baking dish and refrigerate for 12 hours, turning occasionally to marinate evenly.
- Preheat the grill to high and set the oven to 325°F. Wrap the tortillas in foil and warm them in the oven for about 15 minutes. Remove and keep them wrapped to retain warmth.
- Remove the steak, chicken, and shrimp from the marinade and pat them dry. Grill the steak for 3-4 minutes per side for medium-rare, then let it rest for 10 minutes before slicing.
- Grill the chicken until it reaches an internal temperature of 165°F, then grill the shrimp for about 5 minutes, or until fully cooked.
- In a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, cooking until soft and slightly caramelized, about 12-15 minutes. Add the garlic, salt, and pepper, and cook for an additional 1-2 minutes until fragrant.
- Thinly slice the steak against the grain and cut the chicken into 2-inch pieces. Divide the steak, chicken, and shrimp among the warmed tortillas, top with the cooked vegetables, squeeze with fresh lime juice, and serve immediately.
- Enjoy!
