Fajita Grande Recipe

Marinate the Proteins

In separate bowls, marinate the steak, chicken, shrimp, and carnitas with olive oil, cumin, chili powder, paprika, salt, and black pepper. Cover and refrigerate for at least 30 minutes.

Prepare the Vegetables

Slice the bell peppers and onion into thin strips. Mince the garlic. Set aside.

Cook the Steak

In a skillet over medium-high heat, add a tablespoon of olive oil. Once hot, add the marinated steak and cook for 4-5 minutes on each side, or until desired doneness. Remove from skillet and let it rest before slicing.

Cook the Chicken

In the same skillet, add another tablespoon of olive oil. Add the marinated chicken and cook for 6-7 minutes, or until fully cooked. Remove and let it rest.

Cook the Shrimp

Add the remaining tablespoon of olive oil to the skillet. Cook the shrimp for 2-3 minutes on each side or until they turn pink and opaque. Remove from heat.

Sauté the Vegetables

In the same skillet, add the sliced bell peppers, onion, and minced garlic. Sauté for about 5-7 minutes until they are tender but still crisp.

Assemble the Fajitas

Warm the tortillas in a dry skillet or microwave. To assemble, place some of each protein on a tortilla, top with sautéed vegetables, and sprinkle chopped cilantro. Serve with lime wedges on the side.