Fajitas Texanas Recipe
Recipe information
Make Fajitas Texanas in just 1h . Nicely marinated strips of chicken, steak, and shrimp, 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
Marinade
Main Ingredients
Marinade Preparation
1. Prepare the Marinade
In a bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper until well combined.
2. Marinate the Meats
Place the sliced chicken, steak, and shrimp in a large resealable plastic bag. Pour the marinade over the meats and seal the bag. Ensure the meats are well coated. Refrigerate for at least 30 minutes or up to 2 hours for more flavor.
Cooking
3. Grill the Vegetables
Heat a grill or grill pan over medium-high heat. Add the sliced bell peppers and onions. Grill for about 5-7 minutes, stirring occasionally, until they are tender and slightly charred. Remove from the grill and set aside.
4. Grill the Meats
In the same grill, add the marinated chicken, steak, and shrimp. Grill for about 5-6 minutes, turning occasionally, until fully cooked and nice grill marks appear. The chicken should reach an internal temperature of 165°F (75°C), and shrimp should be opaque.
5. Combine Ingredients
Once the meats are cooked, add the grilled vegetables back to the grill, mixing everything together for an additional 2-3 minutes to combine flavors.
Serving
6. Prepare the Plates
Serve the grilled fajitas on a platter, topped with crumbled queso fresco. On the side, arrange portions of cooked rice, black refried beans, shredded lettuce, and sour cream.
7. Tortilla Preparation
Warm the blue corn or flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
8. Garnishing
Garnish the plates with lime wedges or fresh cilantro if desired, and serve immediately.
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