Easy Steak and Shrimp Fajitas recipe

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Ingredients

1 (20 ounce) package pre-seasoned fajita skirt steak (such as Eddy Carls)
½ pound large shrimp, peeled and deveined
1 large onion
1 medium red bell pepper, quartered
1 medium green bell pepper, quartered
1 (8 ounce) package fajita-sized flour tortillas

Nutrition Info

167.3 calories
carbohydrate: 23.9 g
cholesterol: 57.5 mg
fat: 3.4 g
fiber: 2.3 g
protein: 9.9 g
saturatedFat: 0.8 g
servingSize: -
sodium: 308.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.

  3. Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.

  4. Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.

Recipe Yield

6 servings

Recipe Note

A package of marinated skirt steak speeds up the prep work with these fajitas. Top with asadero cheese, avocado, cilantro, and crema con sal.

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