Shrimp And Chicken Fajitas Recipe 425

SHRIMP AND CHICKEN FAJITAS RECIPE - (4.2/5)

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.

SWEET AND SPICY SHRIMP FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the shrimp until cooked through, about 2 minutes per side.
• Serve with the warm tortillas and toppings.

CHICKEN AND BEEF FAJITAS

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.

LEFTOVER SHREDDED BEEF (OR CHICKEN OR SHRIMP) FAJITAS

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.

SHEET PAN SHRIMP FAJITAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix fajita seasoning and olive oil together in a large bowl. Add shrimp; toss to coat.
• Lay out seasoned shrimp in a single layer on a baking sheet. Add red bell pepper, yellow bell pepper, red onion, and jalapeno pepper; mix with shrimp and spread out evenly.
• Roast in the preheated oven until shrimp are opaque, 8 to 10 minutes. Transfer shrimp to a serving plate.
• Broil pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving plate with shrimp.

MAGIC CHICKEN, BEEF OR SHRIMP FAJITAS

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.

SHRIMP FAJITAS

Steps:

• In a large bowl, toss shrimp with 2 tablespoons cilantro, 1 tablespoon oil and spices; let stand 10 minutes. Meanwhile, in a small bowl, mix sour cream and remaining cilantro., In a large nonstick skillet coated with cooking spray, heat 1 teaspoon oil over medium-high heat. Add onion and peppers; cook and stir until crisp-tender. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink. Return onion mixture to pan; heat through. Serve with tortillas, salsa and sour cream mixture.

QUICK AND EASY SHRIMP FAJITAS

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.