Texas-Style Beef and Chicken Fajitas Recipe for Flavorful Weeknights

Texas fajitas combine steak, chicken breast, and shrimp with the classic fajita flavors—perfect for feeding a group with varied tastes or when you can’t decide what to eat.

Overview

I like meals that offer choices, and these fajitas deliver. With three proteins and minimal prep, everyone at the table can build a plate they love. This recipe is straightforward and adapts well to what you have on hand.

Ingredients

To make these fajitas you will need:

• Olive oil – or another light, neutral oil.
• Fajita seasoning – store-bought or a homemade fajita blend.
• Steak – flank steak works well, or any steak you prefer; tenderize and cut into strips.
• Chicken – boneless, skinless chicken breasts cut into strips.
• Shrimp – large, peeled shrimp; precooked shrimp can save time.
• Vegetables – sliced bell peppers and onions.
• Garlic – fresh cloves, minced or pressed.
• Extras – flour or corn tortillas and toppings like shredded cheese, sour cream, guacamole, lime wedges, or salsa.

Instructions

1. Tenderize the steak if needed, then slice the steak and chicken into strips. Season the steak, chicken, and shrimp generously with fajita seasoning and a pinch of salt.
2. Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken until done, then transfer it to a bowl and cover with foil to keep warm.
3. If there is excess liquid in the pan, drain or discard it. Add the steak and brown it about 3 minutes per side, until it reaches your preferred doneness. Transfer the steak to the bowl with the chicken and cover.
4. Add another 2 tablespoons of olive oil to the pan. Sauté the sliced bell peppers, onions, and minced garlic until the vegetables are soft and slightly caramelized.
5. Add the shrimp to the skillet and cook just until warmed through, about 2–3 minutes for precooked shrimp or a bit longer for raw shrimp until opaque and cooked through.
6. Return the steak and chicken to the skillet and toss everything together until well combined and heated through.
7. Serve the mixture on warmed tortillas and offer toppings like shredded cheese, sour cream, guacamole, and lime wedges.

Enjoy!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.

Tips and Variations

• Stir in a can of drained, chopped stewed tomatoes when you return the proteins to the skillet for extra flavor and juiciness.
• For heat, add a seeded and diced jalapeño to the peppers and onions.
• Squeeze fresh lime juice over the finished fajitas for brightness.
• Serve over a bed of romaine and veggies for a fajita salad instead of tortillas.
• Scale the recipe up to feed a crowd—double or triple the ingredients as needed.

Other Fajita Ideas

If you enjoy these Texas fajitas, try variations like grilled chicken fajita foil packets, spicy barbecue chicken fajita sliders, or cilantro lime steak fajitas. These alternative preparations use many of the same flavors with different cooking methods.

Recipe Details

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