Beef, Chicken or Shrimp Fajitas

Beef, Chicken or Shrimp Fajitas
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Recipe for Beef, Chicken or Shrimp Fajitas. Fajitas originated in Texas as a use for cheap meat, namely flank steak, but this recipe works equally well with chicken or even shrimp.


  • 3 pounds skirt or flank steak
  • OR
  • 3 pounds boneless skinless chicken breasts
  • OR
  • 3 pounds shrimp, cleaned
  • 2 large yellow onions
  • 2 green bell peppers
  • 1 red bell pepper
  • 2 tablespoons vegetable oil
  • 2 cups grated cheese
  • 1/2 cup cilantro, chopped
  • 3 cups guacamole (recipe links below)
  • OR
  • 3 cups guilt-free guacamole (recipe links below)
  • 1/2 cup cilantro, chopped
  • 2 cups sour cream (optional)
  • Marinade:
  • 1 cup lime juice
  • 1 tablespoon pepper
  • 2 tablespoons garlic, minced
  • Pico de Gallo:
  • 1/2 cup fresh cilantro, chopped
  • 2 green onions, chopped
  • 2 large tomatoes, chopped
  • 1 teaspoon garlic, minced
  • Salsa
  • follow this link for our favorite fresh salsa recipe


  1. To prepare the pico de gallo, simply combine all of the ingredients in a small serving bowl.
  2. Slice the onions into 1/4-inch slices, and cut each slice into a semicircle, chop some cilantro and set aside.
  3. Grill the meat until it is cooked slightly less than the way you like it. You can also grill the onions and peppers, or if it is easier, sauté\' them in the oil until they are soft, using a large frying pan. After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Combine meat with the onions and peppers. Place all ingredients on the table. Each person makes their own fajita by taking a tortilla and spooning some of the meat onto it, then adding their choice of each of the other ingredients in whatever combination they like best.