Steak, Shrimp, & Chicken Fajita Recipe

Make the marinade

In a medium bowl whisk together 1/2 cup olive oil, 1/4 cup fresh lime juice, 2 tbsp soy sauce, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp brown sugar, 1 tsp salt, 1/2 tsp black pepper and the optional 1 tsp finely chopped chipotle in adobo until combined.

Portion marinade for proteins

Reserve 1/4 cup of the marinade for basting/vegetables. Divide the remaining marinade into two portions: pour about 1/3 of it into a shallow dish or zip-top bag for the shrimp, and pour the rest into a separate dish or bag for the steak and chicken.

Prep proteins

Trim any excess fat from the flank steak and lightly pound chicken breasts to an even thickness (~1/2 inch). Pat shrimp dry. Place steak and chicken in the larger marinade, turning to coat. Place shrimp in the smaller portion, turning to coat. Marinate shrimp for 15–30 minutes and steak/chicken for 30–120 minutes in the refrigerator (up to 2 hours).

Prep vegetables and heat grill

While proteins marinate, core and slice bell peppers into 1/2-inch strips and slice the yellow onion into 1/2-inch slices. Trim root ends of scallions leaving green tops intact. Toss peppers and onion with the reserved 1/4 cup marinade, 1/2 tsp salt and 1/4 tsp black pepper. Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a stovetop, preheat a cast-iron skillet over medium-high heat with 1 tbsp oil.

Grill vegetables

Place marinated bell peppers and onion directly on the hot grill or in a grill basket. Grill 6–8 minutes, turning occasionally, until softened and charred in spots. Move to a cooler part of the grill or remove to a tray and cover loosely with foil to keep warm.

Grill green onions

Brush scallions lightly with melted butter or oil. Grill 2–3 minutes per side until charred and wilted. Remove and set aside for topping.

Cook shrimp

Thread shrimp onto skewers or place directly on the grill. Grill shrimp 2–3 minutes per side until opaque and just cooked through. Baste once with reserved marinade or melted butter during the first turn. Remove from grill and keep warm.

Cook chicken

Grill chicken breasts over direct medium-high heat 4–6 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain into strips.

Cook steak

Grill flank or skirt steak over direct high heat 3–6 minutes per side depending on thickness and desired doneness (aim for medium-rare to medium). Use an instant-read thermometer: 130–135°F for medium-rare, 140°F for medium. Remove and let rest 5–10 minutes, then slice thinly across the grain into thin strips.

Warm tortillas on the grill for 10–20 seconds per side or in a dry skillet until pliable.

Lay a warm tortilla on a plate. Add a spoonful of grilled peppers and onions, a few slices of steak, a few slices of chicken, and 3–4 grilled shrimp. Top with chopped cilantro, a drizzle of sour cream or crema, shredded cheese if desired, and a wedge of lime. Garnish with charred green onion pieces.

Serve immediately while hot. Leftovers: store proteins and vegetables separately in airtight containers in the refrigerator for up to 3 days.