Sizzling Surf & Turf Fajita Frenzy

Allergens

Shrimp, Dairy (Sour cream)

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb sirloin steak, thinly sliced
• 2 large onions, thinly sliced
• 3 bell peppers (red, yellow, and green), thinly sliced
• 4 tbsp vegetable oil
• 2 limes, juiced
• Salt and pepper, to taste
• 1/2 cup sour cream
• 1/4 cup cilantro leaves, finely chopped
• 1/4 cup jalapeno, finely chopped
• 8 small flour tortillas
• 2 cast iron skillets

Instructions

1. In a large bowl, marinate the shrimp and steak with lime juice, salt, and pepper for at least 30 minutes.
2. Heat one cast iron skillet over high heat, add half of the vegetable oil and allow to get smoking hot.
3. Add the marinated shrimp in a single layer and cook until pink and sizzling, about 1 2 minutes on each side. Remove from skillet and set aside.
4. In another cast iron skillet, add remaining vegetable oil and sear the marinated steak for 1 2 minutes per side, or until cooked to desired doneness. Remove from skillet and set aside.
5. In a large pan over medium heat, cook the onions and peppers with a pinch of salt until they become soft and slightly caramelized.
6. In a small bowl, mix sour cream, lime juice, chopped cilantro leaves, and jalapeno to make the tangy sauce.
7. To serve, warm up the tortillas on the skillets for a few seconds until they begin to puff.
8. Assemble fajitas with seared shrimp and steak, caramelized onions and peppers, and a generous drizzle of tangy sauce. Enjoy the sizzling sensations!

Chef’s Insight

To achieve the perfect sizzle, let the skillets heat up fully before adding the ingredients.

Notes

Cooking times may vary depending on your stovetop and skillet's temperature.