Fajitas Mixtas Recipe
Choose two fillings: veggies, chicken, steak or shrimp. Nicely marinated strips, grilled with fresh bell pepper and onions, topped with queso fresco. Served with rice, black refried beans, lettuce topped with sour cream and blue corn or flour tortillas
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Ingredients
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Fajitas Marinade
Fajita Fillings
Sides
Method
Marinating the Fillings
Prepare the Marinade
In a large bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Whisk until well combined.
Marinate the Proteins
Add sliced chicken breast, steak, or shrimp (choose two) to the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cooking the Fajitas
Preheat the Grill
Preheat your grill or a large skillet over medium-high heat.
Cook the Proteins
Remove the proteins from the marinade and grill or sauté for about 5-7 minutes, or until fully cooked, turning occasionally. Remove from heat and let rest.
Assembling the Fajitas
Combine Fillings
Slice the cooked proteins into strips and toss them with the sautéed peppers and onions.
Prepare the Sides
Warm the tortillas in a dry skillet or microwave. Serve cooked rice, black refried beans, shredded lettuce, and sour cream on the side.
Serve
Place a generous amount of the fajita mixture on each tortilla, top with crumbled queso fresco, and enjoy!
