One of my favorite foods is Mexican food. When my husband and I eat at a Mexican Restaurant, he always orders the same thing — yep, Chicken and Shrimp fajitas! I love to try different items and check off the ones I don’t like. However, since my husband loves the fajitas so much, I make my own. Feel free to add more spice if you’d like. I hope you try these and enjoy them! As for the sour cream, my family and I prefer the one, ya know that goes “Do a dollop, do a dollop of _ _ _ _ _! It’s the freshest and best tasting as far as I’m concerned!
2 lbs. boneless chicken or chicken tenders.
2 lbs. medium size thawed frozen shrimp, tail removed (wipe with a towel to dry)
2 large onions
1 large red pepper
1 large green pepper
1 large yellow pepper
Small or medium-sized tortilla shells, Gordita shells or Gyro shells
Sour cream, fresh made salsa & guacamole (store-bought or homemade) for topping
Fajitas seasoning: Use either 2 store-bought packets or make your own. (See recipe at the bottom.)
Slice onions and peppers thin. In a heated fry pan & coated with 2-3 tablespoons olive oil, add the peppers & onions.
Season with salt and pepper. Add generous amount of fajita seasoning. Sauté until starting to soften. When done, remove from pan and keep warm with aluminum foil. Meanwhile, cut the chicken breasts into thin strips and then in half. (You don’t want long pieces!)
Add chicken to pan. Generously season with fajita seasoning. Sauté the chicken. I generally brown on each side. Flipping/turning occasionally. Move chicken to sides of pan and add in your shrimp. These will cook in 1-2 minutes. Sprinkle generously with fajita seasoning.
Add the onions and peppers back in the pan and warm up 1-2 minutes in the pan.
Warm tortilla shells on plate covered with a slightly wet paper towel in microwave 1 minute or warm in foil in oven at 375 degrees for 10 minutes.
Add your fillings and toppings to the tortillas. Recipe for Pico de Gallo below. Enjoy!
Homemade Fajita Seasoning:
2 tbsp cornstarch
4 tsp chili powder
2 tsp salt
2 tsp paprika
2 tsp sugar
1 1/2 tsp crushed chicken boullion cube
1 tsp onion powder
1/2 tsp garlic powder
1/4 to 1/2 tsp cayenne pepper
1/2 tsp cumin. 1/2 tsp dried oregano
Combine all ingredients in a small bowl.
Use as needed in recipes calling for fajita seasoning. I generally use about 2 tbsp per pound of meat.
One Comment Add yours
YUM, shrimp fajitas are my favorite kind