Jul 14 2026
Restaurants›Superior Grill›La Costa Deluxe Sizzling Fajitas Recipe

La Costa Deluxe Sizzling Fajitas Recipe

Inspired by Superior Grill
Time1h
Serves4

Mesquite grilled chicken and shrimp

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Ingredients

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Marinade

Proteins

Vegetables

To Serve

Method

Marinade Preparation

  1. 1

    Mix the Marinade

    In a bowl, combine olive oil, lime juice, garlic powder, cumin, paprika, salt, and black pepper. Whisk until well blended.

  2. 2

    Marinate the Proteins

    Place the chicken breasts and shrimp in a resealable plastic bag or a shallow dish. Pour the marinade over the proteins, making sure they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

Grilling

  1. 3

    Preheat the Grill

    Preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals until they are ashed over.

  2. 4

    Grill the Chicken

    Remove the chicken from the marinade and place it on the grill. Grill for 6-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C).

  3. 5

    Grill the Shrimp

    Remove the shrimp from the marinade and place them on the grill. Grill for 2-3 minutes on each side, or until they are opaque and have nice grill marks.

Vegetable Preparation

  1. 6

    Sauté the Vegetables

    In a skillet over medium heat, add a splash of olive oil. Add the sliced bell peppers and onion. Sauté for about 5-7 minutes, or until they are tender and slightly caramelized.

Assembly and Serving

  1. 7

    Prepare the Tortillas

    Warm the flour tortillas on the grill for about 30 seconds on each side or until soft and pliable.

  2. 8

    Assemble the Fajitas

    Slice the grilled chicken and shrimp into strips. On each tortilla, add a portion of the grilled chicken, shrimp, sautéed vegetables, a dollop of sour cream, guacamole, salsa, and sprinkle with fresh cilantro.

  3. 9

    Serve

    Serve the fajitas immediately while still sizzling, with extra salsa and guacamole on the side.

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