Fajitas are a crowd favorite, so we created this recipe to feed a crowd. Tender chicken breasts, juicy skirt steak, briny shrimp and colorful peppers all get tossed in a chipotle-lime marinade to really amp up the flavor. Everything is prepared ahead of time then goes on a super-hot Blackstone® flat-top style griddle to sizzle away and cook in a matter of minutes. Your guests or family are then free to customize their own fajitas with an array of toppings.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 cup lime juice, from about 6 limes
- 1/4 cup vegetable oil, plus more for the griddle
- 4 cloves garlic, grated
- 2 tablespoons chipotle chile powder
- 2 teaspoons dried oregano, preferably Mexican
- 1 teaspoon ground cumin
- Kosher salt
- 1 1/2 pounds boneless skinless chicken breasts, each cut in half parallel to the cutting board then sliced crosswise into 1/4-inch-thick strips 1 skirt steak (about 1 1/4 pounds), sliced against the grain into 1/4-inch-thick strips
- 1 pound peeled and deveined shrimp, tails removed
- 2 white onions, thinly sliced
- 2 orange bell peppers, stemmed, seeded and slice
- 2 red bell peppers, stemmed, seeded and sliced
- 2 yellow bell peppers, stemmed, seeded and sliced
- 2 poblano peppers, stemmed, seeded and sliced
- 2 jalapeños, stemmed, seeded (optional) and sliced into rounds
- 20 fajita-size flour tortillas
- Lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese for serving
Instructions
- Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes.
- Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter.
- Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side.
- Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 513 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 34 g |
| Cholesterol | 123 mg |
| Sodium | 863 mg |
Reviews
Great recipe, lots of flavor!