Steak and Shrimp Fajitas with all the Fixings!

Cinco de Mayo is right around the corner. It’s one of my favorite holidays, and not because I am of Mexican heritage,  I just simply love to eat Mexican food!
I have been gearing up for this holiday for weeks and these Steak and Shrimp Fajitas with all the Fixings will definitely be on our menu come May 5th.
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Steak and Shrimp Fajitas with all the Fixings- so easy!

Fajitas are super easy to make: simply slice the veggies and the steak, season the steak and shrimp with sea salt, garlic, chili powder, coriander and cumin, then cook (in one pan!) and serve with tortillas and your choice of fixings!

The Fixings:

I serve my Steak and Shrimp Fajitas with all the Fixings on corn tortillas cooked right on the flame, a generous side of chunky guacamole, black beans and pico de gallo. But if you prefer you could also serve with this Mango Salad and rice.

Love Mexican Food and Need More Recipes? 

Try my Chopped Mexican Salad with Avocado Ranch!

The Recipe: Steak and Shrimp Fajitas with all the Fixings!

Tips and what you will need: This recipe is gluten and dairy free. For cooking fajitas I prefer to use a cast iron pan. (affiliate link) As always you will need a good knife. To make this recipe Paleo or Whole 30, use lettuce wraps instead of tortillas!

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5 from 6 votes

Steak and Shrimp Fajitas with all the Fixings!

A simple fajita recipe with all the fixings. To make this recipe Paleo or Whole30 use lettuce wraps instead of tortillas and skip the beans.

Course Main Course

Cuisine Mexican

Keyword easy dinner recipe, Whole30 recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Author Linda Spiker

Ingredients

• 1 red bell pepper, sliced thinly
• 1 green or yellow bell pepper, sliced thinly
• 1 small yellow onion, peeled and thinly sliced
• 2 tablespoons olive oil
• 1 ¼ lbs top sirloin steak strips, sliced 1/4" thick (or filet mignon if it's in the budget)
• 1 pound wild Gulf shrimp, peeled and deveined (I buy them already that way at Whole Foods)
• powdered garlic, coriander, chili powder, turmeric, cumin, sea salt and pepper (to taste)
• 2 limes, quartered
• 12 sprigs Fresh cilantro
• 12 small corn tortillas (to make this recipe paleo/whole 30 use lettuce wraps instead of tortillas

Instructions

• If serving with guacamole and pico de gallo, prepare ahead (recipes linked above)

Prepare all veggies and cook:

• Place a pan on med/high heat, add olive oil and then add peppers and onions to pan
• Caramelize the vegetables, stirring occasionally for about 20 minutes

While vegetables cook prepare steak and shrimp:

• Slice steak. Season both steak and shrimp with with sea salt, pepper, garlic powder, coriander, chili powder, (to taste)
• When veggies are caramelized to your liking, lightly season with sea salt and pepper and then remove vegetables from pan and set aside
• Add steak to the same pan (add a little more olive oil if needed) cook on high heat for two minutes then add shrimp and cook for two more minutes, stirring occasionally
• Add veggies back to pan and cook another minute or two.
• While veggies and meats cook, heat tortillas right on the burner flame for about 20 seconds a side or until warm and slightly charred
• Fill tortillas or lettuce raps with fajitas and serve with all the fixings garnish with quartered limes and cilantro sprigs

Notes

Want to cook ahead and serve later? Prep and cook your veggies as stated and slice steak. Put everything back  in the fridge until you are ready to eat, then add cooked veggies, raw steak and shrimp to pan and follow directions as stated above.