Texas Fajitas Recipes
TEXAS BEEF FAJITAS
Daddy's fajitas. Great for a spontaneous fiesta or even a quick weeknight meal. These fajitas can go from the fridge to the table in 20 minutes. Or even packed in a cooler for camping!
Provided by MommyMakes
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a heavy duty sealable freezer bag and freeze. (Or store in the refrigerator overnight).
- When desired, remove from freezer and thaw in the fridge or a sink full of cold water.
- Grill for 10-15 minutes or until medium (pink in the center).
- Cut fajitas AGAINST THE GRAIN and serve with warmed tortillas, shredded cheese, lettuce, pico de gallo (#159078), sour cream, guacamole or your favorite toppings.
- To cut fajitas against the grain, lay out on cutting board horizontally. The grain is running vertically. Cut the steak vertically into managable sized slabs and then slice horizontally (opposite the grain). The fajitas will be tender and soft.
Nutrition Facts : Calories 555.3, Fat 36.6, SaturatedFat 8.8, Cholesterol 89.2, Sodium 1369.2, Carbohydrate 10, Sugar 6.3, Protein 41
TEXAS FAJITAS
Texas fajitas feature a combination of steak, chicken breast, and shrimp along with all the other classic flavors. The perfect meal when you are feeding people who want different options or you can't decide what you feel like eating!
Provided by Meaghan @ 4 Sons R Us
Categories Dinner Entree Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Tenderize steak and cut steak and chicken into strips. Season the steak, chicken, and shrimp generously with fajita seasoning and about ½ teaspoon salt each.
- Warm olive oil in a large skillet over medium- high heat and cook chicken until cooked through. Remove to a large bowl and cover with aluminum foil.
- Discard any extra liquid (or keep off to the side to add later) then add steak and brown about 3 minutes per side and cook until you get desired doneness (well done= 160 degrees F, medium well= 150 degrees F, Medium= 140 degrees F and so on). Add steak into the same bowl with the chicken and cover with foil.
- Add another 2 Tablespoons of olive oil into the pan and add bell peppers and onions, and garlic. Sauté until the vegetables are soft.
- Add in the shrimp and toss until they are warmed through. About 2-3 minutes.
- Add the steak and chicken back into the skillet and toss until everything is mixed well.
- Serve on warm tortillas with your favorite toppings.
Nutrition Facts : Calories 285 kcal, Carbohydrate 5 g, Protein 41 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 155 mg, Sodium 175 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
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