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Beef Chicken And Shrimp Fajitas

I love this recipe because it’s a healthier, easy-to-make version of a classic favorite, with a satisfying crunch and plenty of dipping options.
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Cook Time 50 minutes
Marinating time 12 hours
Course Main
Cuisine Mexican

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!
Keyword Beef Chicken And Shrimp Fajitas
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