Chicken Shrimp And Chorizo Grilled Fajitas Recipe

Prepare marinade

In a large bowl combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, chili powder, kosher salt and black pepper. Whisk until combined.

Add sliced chicken to the bowl with half of the marinade (reserve remaining marinade for vegetables). Toss well to coat. Let marinate at least 15 minutes at room temperature or up to 2 hours in the refrigerator.

Pat shrimp dry with paper towels. Toss shrimp with a small pinch of salt and pepper and set aside to keep briefly chilled until cooking.

Slice bell peppers, onion and cut fresh pineapple into chunks. Keep peppers and onion in a bowl with the reserved marinade and set aside for 10–15 minutes to soften slightly.

Heat a large cast-iron or heavy skillet over medium-high heat. Add sliced chorizo and cook 3–4 minutes, stirring occasionally, until browned and it releases some oil. Transfer chorizo to a plate leaving rendered oil in the pan.

Add 1 tablespoon neutral oil to the same pan if needed and increase heat to medium-high. Add marinated chicken strips in a single layer (work in batches if necessary). Cook 4–6 minutes, stirring occasionally, until golden and cooked through (internal temp 165°F / 74°C). Remove chicken to the plate with chorizo.

Add the marinated peppers, onion and pineapple to the hot pan. Sauté 4–6 minutes until peppers are tender-crisp and pineapple begins to caramelize. Transfer vegetables to the plate with chicken and chorizo.

Add shrimp to the hot pan in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Return chicken, chorizo and vegetables to the pan, toss to combine and heat through for 1 minute. Taste and adjust seasoning with additional salt, pepper or a squeeze of lime juice.

In a small saucepan over low heat, combine milk and softened cream cheese. Whisk constantly until cream cheese melts and mixture is smooth, about 2–3 minutes. Do not boil.

Gradually add shredded cheese and continue to stir over low heat until melted and smooth. If the sauce is too thick, add milk 1 tablespoon at a time to reach desired consistency.

Stir in chopped pickled jalapeños and 1 teaspoon salt (taste and adjust). Keep warm on the lowest heat or transfer to a small insulated bowl for serving.

If you prefer a char-grilled flavor, heat a grill or grill pan to high. Brush vegetables and pineapple lightly with neutral oil. Grill peppers, onion and pineapple 2–3 minutes per side until char marks appear and they are tender-crisp.

Warm tortillas in a dry skillet or on the grill for 20–30 seconds per side. Optionally brush lightly with butter after warming.

To assemble, place warmed tortilla on a plate. Spoon a portion of the chicken, shrimp, chorizo and pepper-pineapple mixture down the center. Drizzle with warm cheese dip, sprinkle with chopped cilantro and add a dollop of sour cream if using. Serve with lime wedges.