Magic Chicken Beef Or Shrimp Fajitas Recipes

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CHICKEN AND BEEF FAJITAS



Chicken and Beef Fajitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h10m

Yield 15 servings

Number Of Ingredients 45

1/2 cup olive oil
1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken breasts
3 pounds skirt steak
5 plum (Roma) tomatoes
3 jalapeno peppers
1/2 large (or 1 small) onion
1 bunch fresh cilantro
1/2 lime
Salt
2 medium onions, halved and sliced
1 green bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 tablespoons olive oil
Salt and freshly ground black pepper
30 to 40 flour tortillas
Fiesta Beans, recipe follows
1 pound grated Cheddar cheese
One 8-ounce container sour cream
5 limes, sliced into wedges
2 pounds dried pinto beans
6 cloves garlic, minced
2 green bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 onion, diced
1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
  • For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
  • For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
  • For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
  • When ready to cook, preheat the grill to high heat.
  • Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
  • Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
  • Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
  • To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
  • For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
  • Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
  • Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

EASY STEAK AND SHRIMP FAJITAS



Easy Steak and Shrimp Fajitas image

A package of marinated skirt steak speeds up the prep work with these fajitas. Top with asadero cheese, avocado, cilantro, and crema con sal.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 6

1 (20 ounce) package pre-seasoned fajita skirt steak (such as Eddy Carls)
½ pound large shrimp, peeled and deveined
1 large onion
1 medium red bell pepper, quartered
1 medium green bell pepper, quartered
1 (8 ounce) package fajita-sized flour tortillas

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
  • Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
  • Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.9 g, Cholesterol 57.5 mg, Fat 3.4 g, Fiber 2.3 g, Protein 9.9 g, SaturatedFat 0.8 g, Sodium 308.9 mg, Sugar 3.1 g

QUICK AND EASY SHRIMP FAJITAS



Quick and Easy Shrimp Fajitas image

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

1 ½ tablespoons vegetable oil, divided
1 green bell pepper, sliced
1 red bell pepper, sliced
1 pound medium shrimp - peeled and deveined
1 cup (1 small) chopped onion
1 (1.25 ounce) package taco seasoning mix
3 tablespoons water, or as needed
6 (10 inch) flour tortillas, warmed

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

SHRIMP AND CHICKEN FAJITAS RECIPE - (4.2/5)



Shrimp and Chicken Fajitas Recipe - (4.2/5) image

Provided by damiles1

Number Of Ingredients 20

The Chicken
4 boneless/skinless chicken thighs, sliced into 1/4 inch strips
Juice of 1 lime (about 2 tablespoons)
3 cloves garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon Ancho chili powder
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon Cholula Chipotle Hot Sauce
The Shrimp
1 pound jumbo shrimp, peeled and deveined
1 tablespoon achiote oil
1 tablespoon Cholula Chipotle Hot Sauce
The Veggies
3 large bell peppers (assorted colors are pretty) cut into strips
1 medium onion, chopped
3 gloves garlic, crushed and chopped
3 scallions, roughly chopped

Steps:

  • Put the garlic cloves and salt in a food processor and pulse until the garlic is minced. Add the lime juice, pepper, cumin, chili powder, soy sauce, olive oil, and hot sauce and give everything a whirl until it is well-combined. Pour half of the marinade over the chicken, toss to coat, and stash in the fridge for at least an hour, but not longer than 4 hours. Reserve the other half of the marinade in the fridge for later. Pour the oil and hot sauce over the shrimp and toss to coat. Stash in the fridge while you prep the veggies. The Cook Think of the griddle as a flat wok - you want to get it hot and move the food on and off it quickly. So have all of your ingredients, and a large (pre-warmed if possible) serving platter arranged in front of you before you start. Center the griddle over your largest/hottest burner on the stove (or across 2 burners if you have a large rectangular griddle) and heat over medium-high heat for about 5 minutes. Swirl a couple of glugs of peanut oil on the griddle and let heat until it starts to shimmer (about 2 minutes). Use a slotted spoon to remove the chicken from the marinade and arrange it on the griddle. Let the chicken sear for about 2 minutes and then flip it over and let it cook for another minute or so until done (I like using a set of tongs for this). Remove the chicken to the platter and put the veggies on the griddle. Cook these until they soften and start to char a bit, about 5 minutes (or until your smoke alarm goes off like ours did). Pour just a couple of tablespoons of water on the griddle to de-glaze it and steam the veggies a bit. Use a spatula here to scrape up the brown bits and work them into the veggies. Remove the veggies to the platter and add the shrimp to the griddle. Cook these just until they turn pink and start to curl (about a minute), flip and cook the other side for another minute. Remove the shrimp to the platter and drizzle the whole thing with the reserved marinade. Serve with warm tortillas and guacamole.

LEFTOVER SHREDDED BEEF (OR CHICKEN OR SHRIMP) FAJITAS



Leftover Shredded Beef (Or Chicken or Shrimp) Fajitas image

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

1 lb chicken breasts (raw, sliced) or 1 lb shrimp (or a combination of the three)
1 (10 ounce) bottle teriyaki sauce
1 onion, sliced
1 green pepper, sliced
shredded lettuce
2 cups shredded cheddar cheese
flour tortilla (store bought or homemade, see below)
guacamole (optional)
sour cream (optional)
salsa
4 cups flour
2 teaspoons salt
1/2 cup butter, softened
1 1/2 cups water

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



Magic Chicken, Beef or Shrimp Fajitas image

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

3/4-1 lb steak or 3/4-1 lb shrimp, cut in strips against grain
oil (enough to coat meat)
1 (5 g) packet Sazon Goya seasoning
1 1/2 teaspoons salt
2 -3 teaspoons paprika
1 tablespoon garlic powder
1 -2 tablespoon black pepper
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 teaspoon cumin
1 -2 teaspoon oregano
1 1/2 tablespoons sugar
lime juice (just enough to coat meat)
1 dash tequila
1/2 red onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
flour tortillas or corn tortilla

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

HEARTY FAJITAS



Hearty Fajitas image

"When I need to get dinner on the table fast for my husband and three children, I fix these filling fajitas," relates Elaine Keith of Mineral Wells, West Virginia. "With beef, chicken and shrimp, they satisfy everyone's tastes. They're wonderful with Spanish rice," she adds.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 14 fajitas.

Number Of Ingredients 13

1/2 pound boneless beef top round steak, cut into strips
1/4 pound boneless skinless chicken breast, cut into strips
2 to 3 tablespoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 small onions, thinly sliced
2 to 3 medium tomatoes, cut into wedges
2 teaspoons chili powder
1 teaspoon salt
1 can (16 ounces) refried beans
1/2 cup shredded part-skim mozzarella cheese
14 flour tortillas (8 inches), warmed

Steps:

  • In a large skillet, stir-fry steak and chicken in oil. Add the shrimp, peppers, onions, tomatoes, chili powder and salt; cook until meat juices run clear and vegetables are crisp-tender. , Meanwhile, in a large saucepan, cook refried beans and cheese until cheese is melted. Spoon over tortillas; top with meat mixture.

Nutrition Facts : Calories 409 calories, Fat 10g fat (2g saturated fat), Cholesterol 82mg cholesterol, Sodium 788mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein.

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From wholesomeyum.com


HOW TO MAKE THE BEST FAJITAS - INSPIRED TASTE
Cook until golden, 2 to 3 minutes. Flip the chicken so that the seared side is facing up. Reduce the heat to low, then cover the skillet with a lid or use foil. Cook 10 to 15 minutes or until an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the breast.
From inspiredtaste.net


CHICKEN, BEEF OR SHRIMP FAJITAS - RECIPE | COOKS.COM
2008-06-08 1 tbsp. pepper. Saute vegetables in approximately 2 tbsp. oil. Add meat with marinade and cook for approximately 10 minutes. Serve with diced tomatoes, sour cream, avocado, shredded lettuce, shredded Cheddar cheese and flour tortillas. To assemble: Put meat and vegetables and your choice of toppings in the flour tortilla -- Roll-up.
From cooks.com


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