Easy Steak and Shrimp Fajitas

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. 1 (20 ounce) package pre-seasoned fajita skirt steak (such as Eddy Carls)
  2. ½ pound large shrimp, peeled and deveined
  3. 1 large onion
  4. 1 medium red bell pepper, quartered
  5. 1 medium green bell pepper, quartered
  6. 1 (8 ounce) package 6-inch flour tortillas

Instructions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 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.
  3. 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.
  4. 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

 

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