One day when I didn’t have much food, I created this supper. This dish was made with all the leftovers I had on hand. My kids were so impressed that they begged me to create their favorite baked potato taco. Serve with a salad on the side.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 1 (20 ounce) package pre-seasoned fajita skirt steak (such as Eddy Carls)
- ½ pound large shrimp, peeled and deveined
- 1 large onion
- 1 medium red bell pepper, quartered
- 1 medium green bell pepper, quartered
- 1 (8 ounce) package 6-inch flour tortillas
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
- Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
- Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 309 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |