Leftover Shredded Beef Or Chicken Or Shrimp Fajitas Recipes
QUICK AND EASY SHRIMP FAJITAS
This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoning to make it easier, but any seasoning combination for fajitas will work. Serve with refried beans and Spanish rice to make an easy meal!
Provided by AnneMo
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
- Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in taco seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 44.7 g, Cholesterol 115.2 mg, Fat 9.6 g, Fiber 3.4 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 1011.5 mg, Sugar 4.8 g
LEFTOVER SHREDDED BEEF (OR CHICKEN OR SHRIMP) FAJITAS
A quick recipe from menus4moms.com using leftovers (marinating time not included in prep/cook times)
Provided by Karen..
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix onion, pepper, and meat in a shallow dish and cover with teriyaki sauce. Marinate for several hours.
- Grill or pan fry until heated through or cooked thoroughly.
- Serve with tortillas, guacamole, sour cream, and salsa.
- Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla.
- Tortillas:.
- Mix all ingredients.
- Form into golf ball size balls. Roll out flat into a circle.
- Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.
MAGIC CHICKEN, BEEF OR SHRIMP FAJITAS
My husband's recipe for fajitas, based on a recipe found in a Mexican cookbook by Jane Milton and his own experimentation. The inclusion of cinnamon is what to me gives these fajitas such a great flavor! Serve with your favorite accompaniments along with rice and beans and a strong margarita!
Provided by zephanie
Categories Chicken
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Cut meat in strips (against the grain) and place in medium sized freezer bag.
- Drizzle enough oil over the meat to coat and shake bag.
- Add all all seasonings to bag, shake to coat meat.
- Add enough lime juice to coat meat, plus dash of tequila.
- Marinade (ideal time for steak or chicken-- 1 1/2 -2 hours, shrimp-- no more than 30 minutes).
- Heat cast iron skillet on medium-high until smoking, add approximately 1/4 of the meat plus onion and peppers and sear for approximately 3-5 minutes. If cooking just chicken or shrimp, you may need to add a small amount of oil (1 tsp). Do not overcrowd the skillet or you will not achieve a good sear.
- Continue cooking the rest of the fajitas in small batches. Serve with tortillas and accompaniments.
Nutrition Facts : Calories 310.4, Fat 17.7, SaturatedFat 5, Cholesterol 85, Sodium 1249, Carbohydrate 15.4, Fiber 2.8, Sugar 8.7, Protein 22.8
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