Smoky Tex-Mex Fajita Feast: A Copycat Cookout Dinner Recipe

Allergens

Gluten (no known allergens in this recipe)

Ingredients

• 1 lb flank steak
• 1 lb large shrimp, peeled and deveined
• 2 bell peppers (any color)
• 1 medium onion
• 1 lime
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish For Smoky Guacamole:
• 2 ripe avocados
• 1/4 cup diced tomato
• 1/4 cup chopped red onion
• 1/2 jalapeño, seeded and finely chopped
• 2 tbsp chopped cilantro
• 1 tsp smoked paprika
• Salt and pepper, to taste For Tangy Pico de Gallo:
• 3 cups diced tomato
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and finely chopped
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine steak, shrimp, sliced bell peppers, and onion. Add olive oil, minced garlic, ground cumin, smoked paprika, ground coriander, salt, and pepper. Mix well and let marinate for 30 minutes.
2. Preheat grill to medium high heat. Grill steak and shrimp until cooked through, about 4 5 minutes per side for steak and 2 3 minutes per side for shrimp. Remove from the grill and let rest for a few minutes before slicing.
3. To make smoky guacamole, mash avocados in a bowl and mix with diced tomato, red onion, jalapeño, cilantro, smoked paprika, salt, and pepper.
4. For tangy pico de gallo, combine diced tomato, chopped onion, cilantro, jalapeño, lime juice, salt, and pepper in a bowl.

Chef’s Insight

Feel free to adjust the spiciness of the guacamole and pico de gallo by adding more or less jalapeño, according to your preference.

Notes

Serve with a cold Mexican beer or a refreshing margarita to complete the experience.