Steak & Shrimp Fajitas Recipe

Prepare marinade and marinate proteins

In a medium bowl whisk together 3 tbsp olive oil, 3 tbsp fresh lime juice, 1 tbsp soy sauce, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 2 minced garlic cloves, 1 tsp crushed red pepper flakes, 1.5 tsp kosher salt and 1/2 tsp black pepper until combined. Reserve 2 tablespoons of the marinade for finishing. Place the sliced steak in a shallow dish or zip-top bag and pour half of the remaining marinade over it, massaging to coat. In a separate bowl place the peeled shrimp and pour the other half of the marinade over the shrimp. Refrigerate both for 15–30 minutes (do not exceed 30 minutes for shrimp to avoid texture changes).

Slice and cook vegetables

While proteins marinate, thinly slice the onion and bell peppers. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tbsp butter or olive oil and let it shimmer. Add the sliced onion and bell peppers in an even layer. Season lightly with a pinch of salt. Cook without moving for 2 minutes to develop color, then stir and continue to cook another 4–6 minutes until vegetables are softened and slightly charred at edges. Transfer vegetables to a plate and keep warm.

Cook steak

Wipe skillet clean if necessary and return to high heat. Add 1 tbsp olive oil. Remove steak from marinade, letting excess drip off (discard used marinade). When oil is shimmering, add steak in a single layer (work in batches if needed). Sear 2–3 minutes per side for medium-rare depending on thickness, until nicely browned. Transfer steak to a cutting board and rest 5 minutes, then thinly slice against the grain.

Cook shrimp

In the same hot skillet, add a touch more oil if needed. Add the marinated shrimp in a single layer and sear 1–1.5 minutes per side until opaque and pink with light browning. Remove from heat as soon as cooked to avoid rubberiness.

Combine steak, shrimp, and vegetables

Return the sliced steak and cooked shrimp to the skillet with the reserved 2 tablespoons of marinade and the cooked peppers and onions. Toss over medium heat for 1–2 minutes until everything is hot and flavors meld. Taste and adjust seasoning with a pinch of salt or squeeze of lime if desired.

Warm tortillas in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 5–8 minutes. Fill each tortilla with a portion of steak, 2–3 shrimp, and a generous scoop of peppers and onions. Top with chopped cilantro, a spoonful of sour cream or crema, shredded cheese if using, and avocado slices or guacamole. Serve with lime wedges for squeezing over fajitas.