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Steak and Shrimp Fajitas with all the Fixings!

A simple fajita recipe with all the fixings! To make this recipe Paleo or Whole 30 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
Cook Time 25 minutes
Total Time 35 minutes
Author Linda Spiker


  • 1 red bell pepper sliced thinly
  • 1 green or yellow if you prefer bell pepper, sliced thinly
  • 1 yellow onion peeled and thinly sliced
  • 2 tablespoons olive oil
  • 1 1/4 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


  1. If serving with guacamole and pico de gallo, prepare ahead (recipe linked above)

Prepare all veggies and cook:

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

While vegetables cook prepare steak and shrimp:

  1. Slice steak. Season with sea salt, pepper and garlic powder pepper to taste. Season shrimp by sprinkling with garlic, coriander, chili powder, turmeric (to taste) and then lightly season with sea salt and pepper, set aside
  2. When veggies are caramelized to your liking, lightly season with sea salt and pepper and then remove vegetables from pan and set aside
  3. 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
  4. Add veggies back to pan and cook another minute or two.
  5. While veggies and meats cook, heat tortillas right on the burner flame for about 20 seconds a side or until warm and slightly charred
  6. Fill tortillas or lettuce raps with fajitas and serve with all the fixings garnish with quartered limes and cilantro sprigs