Festival Classic Dinner: Street Fair Steak & Shrimp Fajitas

Allergens

Shellfish (shrimp), Soy (taco seasoning may contain soy)

Ingredients

• 12 oz skirt steak, thinly sliced
• 8 oz large shrimp, peeled and deveined
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium onion, thinly sliced
• 4 large flour tortillas, warmed
• 1 cup cilantro leaves, chopped
• 2 limes, cut into wedges
• 1/2 cup cotija cheese, crumbled
• 1 avocado, sliced
• 3 tbsp olive oil
• 4 tbsp taco seasoning

Instructions

1. In a large bowl, combine the skirt steak, shrimp, bell peppers, and onion. Add 2 tablespoons of olive oil and toss to coat.
2. In a separate bowl, mix together the taco seasoning with 1 cup of water. Pour this mixture over the meat and vegetables, and let it marinate for at least 30 minutes.
3. Heat a large grill or griddle over medium high heat. Cook the steak and shrimp until cooked through, about 5 minutes per side for the steak and 2 3 minutes per side for the shrimp. Remove from the grill and let them rest.
4. Grill the bell peppers and onions until slightly charred, about 3 4 minutes.
5. Assemble the fajitas by placing a portion of steak, shrimp, and grilled vegetables onto each tortilla. Top with cilantro, cotija cheese, avocado slices, and a squeeze of lime juice.

Chef’s Insight

To achieve a smoky flavor without using a grill, try adding a pinch of smoked paprika to the marinade.

Notes

This recipe calls for thinly sliced skirt steak and large shrimp to ensure even cooking. Feel free to adjust the seasonings to taste.