Tex-Mex Fajitas Beef, Chicken or Shrimp


Tex-Mex Style Fajitas Beef, Chicken or Shrimp

A quick & easy grilled entrée

  • Ingredients
  • 4 Boneless, Skinless Chicken Breasts OR 1-1/2 lbs. Beef Skirt Steak, tenderized by butcher OR 2 lbs. Wild-caught Shrimp, peeled and deveined
  • 1/2C Vegetable Oil
  • 4-5 Limes, fresh squeezed
  • 1 Onion, sliced
  • 1 Red + 1 Green Bell Pepper OR 4-5 Jalapeño Peppers


In large glass baking dish, whisk oil and lime juice together. Add meat of choice, turning with tongs to coat well on both sides. Add sliced onions and peppers on top of meat. Cover and marinate 20 to 30 minutes on each side in refrigerator. In the meantime, heat grill. Add marinated meat to grill and cook, turning at least once. Add sliced onions and peppers to a grilling basket and grill until tender. Or cook meat in a large cast iron skillet by warming a small amount of oil over medium-high heat. Cook meat until almost done, adding sliced onions and peppers toward end of cooking. Slice beef or chicken diagonally into strips. For pan cooked shrimp, cook peppers and onions first, set aside. Cook shrimp. Serve whole. Serve fajita meat with flour tortillas. Optional serve with your choice of: pico de gallo, salsa fresco, picante sauce, guacamole, sour cream, lettuce, chopped tomatoes, corn, refried beans, etc. Plus, rice and bean side dishes.

Makes 4 servings

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