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. 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 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon garlic powder 1/2 teaspoon smoked paprika 2Season 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. 2Heat 2 teaspoons of the oil in the skillet over medium-high heat. 3When 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. 4Reduce 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. 2Put the skillet back over medium-high heat and add two teaspoons of oil. 3When 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. 4Transfer the steak to the plate with the chicken and cover loosely with aluminum foil. 2Add 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. 3When 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. 4Turn 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. 5Take 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. 6Serve the fajitas family style with more lime on the side and your favorite side dishes.
