This fajita recipe is truly restaurant-worthy. The secret is cooking the steak, chicken, and shrimp all in one skillet, which builds incredible flavor.
We are obsessed with this recipe. Thanks to the combination of steak, chicken, and shrimp, they are just as good, if not better, than what you can get at a restaurant.
I realize cooking three proteins for dinner seems like a lot, but with our clever recipe, it’s easier than you think. We use the same skillet to cook the steak, chicken, shrimp, and veggies, which means we build so much flavor! You will love it.
Key Ingredients
- Steak: I use flank or skirt steak for this recipe because it cooks quickly and becomes incredibly tender when sliced against the grain.
- Chicken breast: I love chicken breast in this recipe, but you can use chicken thighs with no changes.
- Shrimp: I love combination fajitas, so I include shrimp. For this recipe, choose large to jumbo shrimp.
- Veggies: Even though this recipe has steak, chicken, and shrimp, the veggies are still my favorite part. All the juices and spices leftover from cooking the proteins get scooped up by the veggies, which makes them extra delicious. I use onion and bell peppers (or poblano peppers).
- Fajita seasoning: I love our homemade seasoning! I bet you already have everything in your spice cabinet to make it. You’ll mix chili powder (I love ancho chili powder), cumin, oregano, garlic powder, and smoked paprika.
- Tequila: Everything for this recipe is cooked in the same skillet, so the bottom of the pan builds in flavor thanks to bits of steak, chicken, shrimp, and spices sticking to it. A generous splash of tequila helps to lift all that flavor from the pan to create a sauce. A Mexican beer or chicken stock is a good substitute.
- Lime: I squeeze fresh lime into the skillet and serve more lime wedges on the side. With this recipe, you can’t have too much lime.
Find the full recipe with measurements below.
How to Make the Best Fajitas
Tip 1: Marinate using our dry rub. To make them extra flavorful, I marinate the steak, chicken, and shrimp with salt and a simple fajita spice rub (ancho chili powder, cumin, garlic powder, oregano, and smoked paprika) for 30 minutes before cooking.
Tip 2: Start with chicken. I cook the chicken since it takes the longest. My favorite method for cooking chicken breasts is to sear them in a skillet, then cover and cook over low heat until done. After 10 to 15 minutes, I transfer them to a plate and cover with foil while I cook the steak. For a recipe using just chicken, check out these garlic citrus chicken fajitas.
Tip 3: Use the same skillet for the steak. Cook your steak until browned on both sides and slightly pink inside (I like to cook to medium, around 140°F). Then it joins the chicken to rest.
Tip 4: Use the same skillet for veggies and shrimp! Sliced onions and peppers go in the pan and cook until softened. They release moisture as they cook, which mixes with the flavorful bits stuck to the skillet from cooking the steak and chicken. I move the veggies aside as they finish and cook the shrimp until firm and opaque.
Tip 5: Deglaze your skillet. After the chicken, steak, shrimp and veggies are finished, I add a splash of tequila, Mexican beer, or chicken stock to deglaze the pan for extra flavor.
Tip 6: Reheat chicken and steak for serving. To serve, I slice the steak and chicken and add them back to the pan, helping to reheat. Then, it’s time to build those delicious fajitas!
Serving Suggestions
Homemade flour tortillas or corn tortillas take this recipe to the next level! Then, you can load them up with your favorite toppings. I love sliced avocado, guacamole, sour cream, shredded cheese, and pico de gallo.
A side of Mexican rice, refried beans, refried black beans, or homemade black beans is always a hit.
Don’t forget to bring the tortilla chips and salsa for the table.
– If you don’t have a skillet with a lid, you can use a sheet of foil large enough to cover it instead.
– Heat 2 teaspoons of oil in the skillet over medium-high heat.
– When the oil is hot and shimmery, add the chicken and cook until golden on one side, then flip.
– Reduce the heat to low and cover the skillet with its lid or foil. Cook for 10-15 minutes or until the internal temperature of the chicken reaches 165°F.
– Transfer the chicken to a plate and cover loosely with aluminum foil.
– Follow similar steps for cooking the steak, then the vegetables and shrimp.
– Leftover fajitas can be stored in an airtight container in the fridge for up to 3 days.