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Ingredients
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Proteins
Vegetables
Marinade
Tortillas
Toppings
Method
Preparation
- 1
Marinate the Proteins
In a large bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, black pepper, and cayenne pepper. Whisk until well mixed. Add the flank steak, chicken breasts, and shrimp to the marinade, ensuring all proteins are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 2
Prepare the Vegetables
While the proteins are marinating, slice the bell peppers and onion into thin strips. Set aside.
Cooking
- 3
Cook the Proteins
Heat a large skillet or grill over medium-high heat. Remove the proteins from the marinade, letting excess marinade drip off. Cook the flank steak for 5-7 minutes on each side until desired doneness. Cook the chicken breasts for 6-8 minutes on each side until cooked through. Cook the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove proteins from the skillet or grill and let them rest for 5 minutes before slicing.
- 4
Assembly
- 5
Assemble the Fajitas
Slice the cooked flank steak and chicken into strips. Warm the flour tortillas in the microwave or on a skillet. On each tortilla, layer the sliced steak, chicken, shrimp, sautéed vegetables, and desired toppings such as sour cream, guacamole, shredded cheese, and salsa. Roll up the tortillas to enclose the fillings.