Weeknight Steak & Shrimp Fajitas
Weeknight Steak & Shrimp Fajitas bring together juicy, pre-seasoned skirt steak and tender shrimp with smoky, charred peppers and onions wrapped in warm tortillas. The mix of beefy richness and sweet bell pepper makes every bite balanced and satisfying. Ideal for a fast family dinner or a casual gathering where everyone can build their own.
- Prep15 mins
- Cook10 mins
- Serves6
- DifficultyEasy
- 1
Preheat an outdoor grill to medium-high heat and lightly oil the grates.
- 2
Place the skirt steak on the hot grill and cook for 3 minutes per side. Remove the steak from the grill and let it rest for 10 minutes. Thread the shrimp onto skewers and grill for 1 minute per side. Remove from the grill.
- 3
Cut the onion into 1/2-inch-thick layers, keeping the rings intact. Place the onion layers and bell peppers on the grill and let them char slightly, about 2 minutes per side. Remove the onions and peppers and roughly chop them. Wrap the tortillas in foil and warm them on the grill for about 3 minutes.
- 4
Slice the steak into strips and remove the shrimp from the skewers. Assemble the fajitas with the steak, shrimp, onion, and bell peppers.
- Calories 451.12 kcal High
- Protein 37.02 g Good Source
- Carbs 32.85 g Moderate
- Total Fat 19.38 g High
- Saturated Fat 6.24 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 129.53 mg High
- Sodium 791.97 mg High
- Fiber 4.2 g Moderate
- Sugar 6.58 g Moderate
- Added Sugar 0.89 g Low Source
- Calcium 138.56 mg Moderate
- Iron 4.35 mg Good Source
- Potassium 896.17 mg Moderate
- Vitamin A 134.12 mcg_rae Moderate
- Vitamin C 27.73 mg Good Source
- Vitamin D 0.48 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Shellfish 🦐
- Wheat 🌾
- Gluten
- Onions 🧅