Marinated Steak and Shrimp Fajitas

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Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 818kcal

Ingredients

Marinated Steak

  • 1 TBSP Extra-virgin olive oil
  • 3 TBSP Lime juice
  • 3 TBSP Reduced-sodium soy sauce
  • 4 cloves Garlic minced
  • 2 tsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 8 oz Flank steak

Seasoning

  • Salt
  • Black pepper

Mexican Rice

  • 1/2 cup White rice rinsed
  • 1 cup Chicken broth
  • 1/2 tsp Paprika
  • 1/2 tsp Chili powder
  • 1/2 tsp Garlic powder

Shrimp

  • 4 oz Shrimp peeled and deveined tail off
  • 2 TBSP Fresh parsley minced
  • 2 TBSP Fresh cilantro minced
  • 1 clove Garlic minced
  • 2 TBSP Extra-virgin olive oil more if needed
  • 1 Orange juiced

Fajita

  • 2 TBSP Extra-virgin olive oil
  • 1 Green bell pepper sliced
  • 1 cup Onion sliced
  • 4 Soft taco shells
  • 4 TBSP Sour cream

Margarita Mocktail

  • 2 TBSP Honey
  • 12 oz Sparkling water cold
  • 8 oz Orange juice cold
  • 2 TBSP Lime juice
US Customary - Metric

Instructions

  • Make the marinated steak: Mix all ingredients together in a large bowl. Toss to coat the steak in the marinade. Cover bowl and place in refrigerator. Let steak marinate for 30 minutes or up to 1 day.
  • Prep the ingredients per the instructions above.
  • Make the rice: add all the ingredients to a saucepan on medium heat. Season with salt and pepper. Stir together. Cook the rice according to the instructions on the package. Once tender, cover with a lid to keep warm until serving.
  • Mix all the ingredients for the shrimp together in a bowl. Season well with salt and pepper.
  • Heat the oil in a skillet on medium heat. Saute the peppers and onions until softened. Add the steak. Cook until the steak is nicely browned then set aside. Cook the steak to your desired temperature using a thermometer (see below). Set the steak aside to rest for 5 minutes before cutting it up into bite-sized pieces. Add the shrimp to the pan and saute until firm and cooked through.
  • Warm the taco shells on both sides in the skillet over medium heat.
  • Mix the ingredients for the mocktail until very well combined. Serve over ice if desired.
  • Serve the steak and shrimp mixture with taco shells. Enjoy with sour cream, rice, and mocktail.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 818kcal | Carbohydrates: 50g | Protein: 58g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 1166mg | Potassium: 1789mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1566IU | Vitamin C: 40mg | Calcium: 194mg | Iron: 8mg

Marinated Steak and Shrimp Fajitas

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Servings 2
Calories 818 kcal

Ingredients
 
 

Marinated Steak

  • 1 TBSP Extra-virgin olive oil
  • 3 TBSP Lime juice
  • 3 TBSP Reduced-sodium soy sauce
  • 4 cloves Garlic minced
  • 2 tsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 8 oz Flank steak

Seasoning

  • Salt
  • Black pepper

Mexican Rice

  • 1/2 cup White rice rinsed
  • 1 cup Chicken broth
  • 1/2 tsp Paprika
  • 1/2 tsp Chili powder
  • 1/2 tsp Garlic powder

Shrimp

  • 4 oz Shrimp peeled and deveined tail off
  • 2 TBSP Fresh parsley minced
  • 2 TBSP Fresh cilantro minced
  • 1 clove Garlic minced
  • 2 TBSP Extra-virgin olive oil more if needed
  • 1 Orange juiced

Fajita

  • 2 TBSP Extra-virgin olive oil
  • 1 Green bell pepper sliced
  • 1 cup Onion sliced
  • 4 Soft taco shells
  • 4 TBSP Sour cream

Margarita Mocktail

  • 2 TBSP Honey
  • 12 oz Sparkling water cold
  • 8 oz Orange juice cold
  • 2 TBSP Lime juice

Instructions
 

  • Make the marinated steak: Mix all ingredients together in a large bowl. Toss to coat the steak in the marinade. Cover bowl and place in refrigerator. Let steak marinate for 30 minutes or up to 1 day.
  • Prep the ingredients per the instructions above.
  • Make the rice: add all the ingredients to a saucepan on medium heat. Season with salt and pepper. Stir together. Cook the rice according to the instructions on the package. Once tender, cover with a lid to keep warm until serving.
  • Mix all the ingredients for the shrimp together in a bowl. Season well with salt and pepper.
  • Heat the oil in a skillet on medium heat. Saute the peppers and onions until softened. Add the steak. Cook until the steak is nicely browned then set aside. Cook the steak to your desired temperature using a thermometer (see below). Set the steak aside to rest for 5 minutes before cutting it up into bite-sized pieces. Add the shrimp to the pan and saute until firm and cooked through.
  • Warm the taco shells on both sides in the skillet over medium heat.
  • Mix the ingredients for the mocktail until very well combined. Serve over ice if desired.
  • Serve the steak and shrimp mixture with taco shells. Enjoy with sour cream, rice, and mocktail.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 818kcalCarbohydrates: 50gProtein: 58gFat: 46gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 0.03gCholesterol: 136mgSodium: 1166mgPotassium: 1789mgFiber: 13gSugar: 5gVitamin A: 1566IUVitamin C: 40mgCalcium: 194mgIron: 8mg
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