Fajitas Parrillada Recipe

Slice and pat dry

Trim excess fat from the steak. Slice steak and chicken into 1/2-inch strips. Pat steak, chicken and shrimp dry with paper towels. Place each protein in separate bowls or a single large bowl if you prefer to combine later.

Make the marinade

Whisk together 4 tablespoons olive oil, lime juice, soy sauce, honey, minced garlic, cumin, smoked paprika, chili powder, oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a bowl until combined.

Marinate proteins

Divide marinade so steak and chicken each get about 3 tablespoons worth; toss to coat well. Reserve 1–2 tablespoons of marinade for the shrimp (do not use marinade that has contacted raw chicken or steak on the shrimp unless you boil it). Marinate steak and chicken in the refrigerator for 20–40 minutes (up to 2 hours for more flavor). If you want shrimp to pick up flavor quickly, toss shrimp with the reserved 1–2 tablespoons of marinade and let sit 10–15 minutes refrigerated.

While proteins marinate, slice peppers and onion into 1/2-inch strips. Toss vegetables with remaining 2 tablespoons olive oil, 1 teaspoon kosher salt and remaining 1/2 teaspoon black pepper. Set aside at room temperature.

Preheat and oil

Preheat a grill to medium-high (about 425–450°F / 220–230°C) or heat a large cast-iron skillet or griddle over high heat with 1 tablespoon vegetable oil until very hot and shimmering.

Cook steak

Place steak strips on the hot grill or skillet in a single layer (work in batches to avoid crowding). Cook 2–3 minutes per side until nicely charred and medium doneness (internal temperature ~135°F / 57°C for medium). Transfer to a cutting board and let rest 5 minutes, then slice across the grain into bite-sized pieces if not already thin.

Cook chicken

Add another small splash of oil to the pan or brush grill and add chicken strips in a single layer. Cook 3–5 minutes per side until cooked through and nicely charred (internal temperature 165°F / 74°C). Transfer to the cutting board and rest 3–5 minutes.

Cook shrimp

Cook shrimp on the hot surface 1–2 minutes per side until opaque and pink. Shrimp cook quickly — remove as soon as they curl and are opaque to avoid toughness.

Cook vegetables

In the same skillet or on the grill, add the prepared peppers and onions. Cook, stirring occasionally or turning with tongs, until softened and charred in spots, about 6–8 minutes. Season with a pinch more salt and pepper if needed.

If using a single pan and cooking sequentially, you can finish vegetables by pushing them to the side and briefly reheating rested steak and chicken together with vegetables for 1 minute to combine flavors.

Warm tortillas in a dry skillet or wrapped in foil on the grill for 30–60 seconds per side. Arrange steak, chicken, shrimp and vegetables on a large platter or in separate serving bowls.

Garnish with chopped cilantro and lime wedges. Serve with optional avocado/guacamole, sour cream, shredded cheese and extra lime. Let diners build their own fajitas: place desired protein and vegetables on a warmed tortilla, squeeze lime, add toppings and fold.