How to make the best fajitas

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How to make the best and tastiest steak, chicken and shrimp fajitas. Our versatile and tasty seasoning works on everything. Use our recipe to make chicken, steak or a combination, it's easy! Jump to the definitive recipe for fajitas or read on to see our tips for making them.

How to make the best fajitas

Whenever we order fajitas, we always order the combination. Seeing a large plate of chicken, steak, and shrimp on the table doesn't improve much. We love it so much that we were determined to replicate it at home. I know cooking three proteins for dinner seems like a lot, but it's not as difficult as you think. With our smart recipe, you can put them on the table in no time.

We've shared fajitas at Inspired Taste before, thanks to a citrus marinade with garlic, these easy-to-make chicken fajitas are juicy and ultra-tasty.

How to make them

Fajitas cook quickly. It is because of the fast cooking time that we agree to take a little time to marinate the meat.

We don't use a wet marinade and instead use a simple spice seasoning. Our homemade chili powder inspired our fajita seasoning blend. In it, we mix ancho chili powder, cumin, garlic powder, oregano and smoked paprika. It tastes strong and works great with chicken, steak, and even shrimp.

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Raw ingredients for fajitas

For the meat fajitas, we use flank steak or skirt steak. They cook quickly but can be a little difficult. To avoid this, rub the steak with fajita seasoning and salt ahead of time. By adding salt 30 minutes before cooking, you have a chance to improve the flavor and texture of the meat. The steak tastes great and is very tender.

We use the same seasoning for the chicken, which turns into a tasty crust after cooking. The same goes for shrimp.. Just sprinkle with the fajita seasoning before cooking.

When it comes to cooking, start with chicken. It takes more time. You can use chicken breast (like us) or chicken drumsticks. For the juiciest chicken, we use our reference method of cooking chicken breast. Brown one side of the chicken in a frying pan, turn it over, lower the heat to low and cover with a lid. Low heat and lid help keep chicken moist and tender inside. We also do this for juicy pork chops! Transfer the cooked chicken to a plate and cover with aluminum foil while preparing the steak and shrimp.

Use the same pan you used to cook the chicken to cook the steak. Beef steak or flank steak is easy to cook. Cook on both sides until golden brown on the outside and slightly pink on the inside. We cook our steak over medium heat, which means an internal thermometer will read about 135 degrees F. Transfer the steak to the chicken plate and cover with aluminum foil to rest.

Fillet, chicken and shrimp fajitas cooked and ready to serve.

Now is the time for vegetables and shrimp.. They both cook quickly. We start with the vegetables. Onions and sliced ​​peppers are a must. Just toss them in the same pan and cook until they start to soften.

You will notice that As the vegetables cook, they release a little bit of moisture, It mixes with all the flavor stuck in the bottom of the frying pan left over from cooking the chicken and the fillet. Just when the peppers and onions are finishing, move them to one side of the pan and add the shrimp. Cooking shrimp until shrimp are firm and opaque.

For the last step, we improve the sauce in the pan with a little extra liquid. This is where you can have a little fun. If you have something in the house, adding a little tequila or a light beer works wonders. Otherwise, use a little chicken broth.

Beef fajitas

To serve, cut the fillet and chicken and then add them to the pan with shrimp and vegetables. Adding the sliced ​​chicken and fillet directly to the pan will reheat them. So all you need to do is enjoy it! Take your favorite fajita ingredients: We always have fresh avocado or guacamole, one or more sauces like pico de gallo or tomatillo sauce, and a little lettuce, sour cream, and cheese.

If you enjoyed our recipe, you may want to see these recipes:

  • Our simple crumbled chicken tacos are full of flavor thanks to well-seasoned chicken and a creamy, shiny coriander sauce.
  • Try our vegetarian tacos filled with spiced roasted vegetables and black beans for a little protein.
  • Thanks to ground pork, these easy pork tacos come together quickly. You can even do the filling in advance.

How to make the best fajitas

  • PREP 30mins

  • COOK 35 minutes
  • TOTAL 1 hour 5 minutes

Fajitas cook quickly, so taking a little time to season steaks, chicken, or shrimp with our simple fajita seasoning is a good idea. Use our recipe as a guide; you can make all three proteins or make one. Use 2 1/2 pounds of protein for six people. Even though it's just the two of us, we still do the whole batch. Leftovers are fabulous.

Serves 6 when served with sides

Will need

For the fajitas

2 tablespoons olive oil, divided

Salt and fajita seasoning, recipe below

1 pound flank or fillet

1 pound chicken breast (2 medium)

1/2 pound shrimp, deveined with remaining tails

1 pound poblano peppers or chiles, sliced ​​(3 medium)

1 large onion, cut into half moons

1 tablespoon minced garlic, about 3 cloves

3 tablespoons of tequila, light beer, or chicken broth

2 files

Fajita seasoning

1 1/2 teaspoons ancho chili powder

1 teaspoon of ground cumin

1 teaspoon dried oregano

1 teaspoonful of garlic powder

1/2 teaspoon smoked paprika

What to serve with fajitas

Hot tortillas

Beans and rice

Avocado or homemade guacamole

Sour cream

Fresh tomato, pico de gallo or roasted tomato sauce

Chopped lettuce

Grated cheese or crumbled fresh cheese


  • Prepare seasoning
  • Mix the chili powder, cumin, garlic powder, oregano, and smoked paprika in a small bowl.

    Season the fillet, chicken, and shrimp with salt and a generous fajita seasoning powder. We use 1/2 teaspoon of salt for the steak, 1/2 teaspoon for the chicken and 1/4 teaspoon for the shrimp. Set the fillet and shrimp aside while cooking the chicken.

    • Cooking chicken
    • Heat 2 teaspoons of oil in a wide skillet (with lid or you can use aluminum foil) over medium-high heat. As soon as the oil is hot and appears shiny, add the chicken. Cook until golden brown, 2 to 3 minutes. Flip the chicken over so the charred side is facing up.

      Reduce heat to low, then cover skillet with lid or use foil. Cook 10 to 15 minutes or until an instant read thermometer reads 165 degrees F when inserted into the thickest part of the breast. Transfer the chicken to a plate and then cover it with aluminum foil.

      Note: Use the time while cooking the chicken to chop the onions, peppers, and garlic.

      • Cooking steak
      • Pour any liquid left in the pan and use a paper towel to clean the bottom of the pan. It is fine if there are pieces of chicken or spices stuck to the bottom. (If desired, you can save the liquid to add back to the tray later.)

        Put the skillet back on the heat, increase to medium-high heat, and then add another two teaspoons of oil. As soon as the oil is hot and appears shiny, add the fillet. Cook 2 to 3 minutes until golden brown, then turn to the other side and cook for another 2 to 3 minutes. Check the internal temperature. If you're not ready, turn down the heat and continue cooking until you reach your preferred cooking. For the medium, cook at 135 degrees F. Transfer the steak to the chicken plate and lightly cover with aluminum foil.

        • Cooking vegetables and shrimp
        • Put the skillet back on the heat, increase to medium-high heat, and then add another two teaspoons of oil. Add onions, bell peppers, garlic, and a pinch of salt. Cook, stirring, until soft and golden brown; About 5 minutes. While the vegetables are cooking, use tongs or a wooden spoon to scrape up pieces of chicken, steak, or spices stuck to the bottom of the pan.

          When the peppers and onions are ready, stack them on one side of the pan. Place shrimp in skillet and cook, stirring, until shrimp are firm and opaque; 2 to 3 minutes Transfer cooked shrimp to a plate.

          • To end
          • To finish, lower the heat, place the vegetables in the bottom of the pan, add the tequila, beer or broth and cook for 1 minute. Remove the pan from the heat. Slice the chicken and steak, and then place the chicken, steak, and shrimp over the peppers and onions. Finish with a generous squeeze of lime.

            Serve the family-style fajitas with more lime on the side, as well as your favorite garnishes.

Adam and Joanne's advice

  • We use all the spice seasoning, but if you have any left over, store it in a zippered container or plastic bag for next time.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!

Nutrition per serving: Serving size 1/6 of recipe / Calories 314 / Total fat 11.1g / Saturated fat 2.8g / Cholesterol 161.3mg / Sodium 764.3mg / Carbohydrate 10.2g / Dietary fiber 2.7g / Total sugars 4.9g / Protein 42.4 sol

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