A package of marinated skirt steak speeds up the prep work with these fajitas. Top with asadero cheese, avocado, cilantro, and crema con sal.

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Recipe Summary test

prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.

  • Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.

  • Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.

Nutrition Facts

167 calories; protein 9.9g; carbohydrates 23.9g; fat 3.4g; cholesterol 57.5mg; sodium 308.9mg. Full Nutrition
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