Restaurant Fajitas At Home | Carne Asada Recipe | Simply Mamá Cooks

flank steak

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken breast is leaner, while chicken thighs are often more affordable.

bell peppers

💰Cheaper: frozen mixed peppers

Frozen mixed peppers can be more budget-friendly.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often cheaper.

Prepare the marinade for the beef and chicken by mixing 1/2 cup low-sodium soy sauce, 1/4 cup fresh squeezed lime juice, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons sugar, and 1/2 teaspoon cracked black pepper.

Score the exterior of 1 pound of beef sirloin and pound 1 pound of boneless skinless chicken breast to an even thickness.

Divide the marinade evenly between the chicken and beef, cover, and refrigerate for at least 2 hours, preferably overnight.

Prepare 1 pound of jumbo shrimp by cleaning and removing the digestive tract, leaving the tail on. Season with 2 tablespoons cooking oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon lemon pepper, and 1/2 teaspoon onion powder, mixing well.

Remove the beef and chicken from the refrigerator 10-15 minutes before cooking to bring to room temperature.

Preheat a cast-iron griddle and add 3 tablespoons of oil. Cook the beef for 4-5 minutes on each side until well done, then transfer to a baking sheet and cover to rest for 10-15 minutes.

Add a bit more oil to the griddle and cook the marinated chicken breast for 2 minutes on each side. Cover with a lid, turn off the heat, and let it cook through with residual heat for about 5 minutes.

Transfer the cooked chicken to a baking sheet and let it rest.

Add more oil to the griddle and cook the shrimp for about 1-2 minutes on each side until pink and opaque, then remove from the griddle.

In a separate preheated cast-iron skillet, sauté 4 small to medium onions with a little salt until tender, then add the sliced beef, chicken, and shrimp.

Slice the rested meat against the grain and add it to the sautéed onions.

Prepare a butter sauce by melting 1 stick of butter and mixing in 1 teaspoon garlic paste, 1 teaspoon Tajin, and a squeeze of lime juice. Drizzle over the meat and shrimp before serving.

Cooking Techniques

Equipment Needed

Spice Level: