Description
Fajitas Texanas is a flavorful Tex-Mex dish combining marinated beef, chicken, and shrimp sautéed with colorful bell peppers, onions, and fresh tomatoes. Served with warm tortillas and topped with cheddar cheese, sour cream, lettuce, salsa, guacamole, and cilantro, this recipe delivers a vibrant, delicious fajita experience perfect for gatherings or family dinners.
Ingredients
Marinade
- ½ cup soy sauce
- ¼ cup red wine vinegar
- ½ cup ketchup
- ¼ cup brown sugar (loosely packed)
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Meats and Vegetables
- ½ pound skirt, flank, or sirloin steak
- ½ pound boneless skinless chicken breasts
- ½ pound medium shrimp (peeled)
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 1 onion (sliced)
- 2 Roma tomatoes (chopped)
- 2 tablespoons oil (for sautéing)
Serving and Toppings
- 8 tortillas
- 1 cup cheddar cheese (shredded)
- ½ cup sour cream
- 1 cup lettuce (shredded)
- ½ cup salsa
- ½ cup homemade guacamole (or store-bought)
- ⅓ cup fresh cilantro (chopped)
Instructions
- Prepare Vegetables: Slice the green bell pepper, red bell pepper, and onion into strips. Chop the Roma tomatoes and set aside for later use.
- Slice Meats: Cut the skirt, flank, or sirloin steak and chicken breasts into bite-sized strips. Peel the medium shrimp and keep all meats ready for marination.
- Make and Apply Marinade: In a bowl, combine soy sauce, red wine vinegar, ketchup, brown sugar, garlic powder, and olive oil to create the marinade. Place the beef and chicken strips in the marinade, coating them fully, and let sit for one hour to absorb flavor.
- Drain and Discard Marinade: After marinating, remove the beef and chicken from the marinade and drain thoroughly. Discard any leftover marinade to avoid contamination.
- Sauté Meat and Vegetables: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the marinated beef, chicken, sliced bell peppers, and onions. Cook, stirring frequently, until the meat is nearly done and vegetables are tender-crisp.
- Add Shrimp and Tomatoes: When the meat is almost cooked, add the peeled shrimp and chopped tomatoes to the skillet. Continue cooking until the shrimp turn pink and are cooked through, usually a few minutes.
- Serve with Tortillas and Toppings: Warm the tortillas if desired. Serve the cooked meat and vegetable mixture alongside warm tortillas and optional toppings including shredded cheddar cheese, sour cream, shredded lettuce, salsa, guacamole, and fresh cilantro. Each person can assemble their own fajita, wrapping the mix inside the tortilla and enjoying immediately.
Notes
- Marinating the meat for a full hour enhances tenderness and flavor but can be adjusted based on time.
- Use medium to high heat when sautéing to properly sear meats without overcooking vegetables.
- Feel free to substitute the types of steak or chicken cuts based on preference or availability.
- Warm tortillas before serving for easier assembly and better texture.
- Customize toppings to suit dietary preferences or spice levels.
- Ensure shrimp is cooked just until pink to avoid rubbery texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
