Prawn & Steak Fajita Burrito Recipe

Prepare and marinate proteins

Pat steak dry and cut across the grain into 1/4-inch strips. Toss steak strips and prawns with 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper in a bowl until evenly coated. Marinate at room temperature for 10–15 minutes (or up to 30 minutes refrigerated).

Cook steak

Heat a large cast-iron skillet or heavy frying pan over high heat until very hot. Add a thin film of oil if needed. Add steak strips in a single layer and sear without moving for 1–2 minutes, then toss and cook another 1–2 minutes until browned but still slightly pink inside (adjust time for desired doneness). Transfer steak to a plate and tent with foil to rest.

Cook prawns

Using the same hot pan, add a small splash of oil if pan is dry. Add prawns in a single layer and cook 1–2 minutes per side until opaque and just curled. Do not overcook. Remove prawns to the plate with steak to rest briefly.

While proteins rest, slice bell peppers into 1/4-inch strips and cut onion into similar-sized slices. Return pan to medium-high heat, add 1 tbsp oil, then add onions and peppers. Season lightly with a pinch of salt and remaining 1/4 tsp black pepper if desired. Sauté, stirring occasionally, until vegetables are tender-crisp and slightly charred, about 6–8 minutes. Stir in half of the chopped cilantro and remove from heat.

Combine the cooked steak and prawns with the sautéed vegetables in the pan for 1 minute to marry flavors and warm through. Taste and adjust salt or lime if needed.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan bring 2 cups water (or broth) and 1/4 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

Heat refried beans

Warm 1 cup canned refried beans in a small saucepan over low heat with 1 tsp butter or oil, stirring occasionally until creamy and heated through (about 5 minutes). If too thick, thin with 1–2 tbsp water.

Warm tortillas: stack tortillas and wrap in foil, then heat in a 350°F (175°C) oven for 8–10 minutes or warm individually in a hot dry skillet 30–45 seconds per side until pliable.

Assemble burritos: lay one warm tortilla on a flat surface. Spread about 1/4 cup refried beans down the center in a line, leaving 1–2 inches at each end. Top beans with about 1/4 cup cooked rice, then a generous portion of the steak & prawn fajita mixture (about 140–160 g combined). Spoon 2 tbsp salsa over the filling, sprinkle ~3 tbsp shredded cheese, and add 1 tbsp sour cream and a pinch of cilantro. Add pickled jalapeños if using.

Fold burrito: fold the short ends over the filling, then tuck one long edge over and roll tightly to enclose. Place seam-side down on the hot skillet and press lightly for 1–2 minutes per side to seal and toast, creating a light crisp on the tortilla.

Super upgrade (optional): if making a Super, add crispy tortilla chips and chopped bacon and an extra sprinkle of cheese before folding, then press so the chips are slightly embedded in the warm filling.

Serve: cut burrito in half crosswise, serve with lime wedges, extra salsa and sour cream on the side, and garnish with remaining cilantro.