These Shrimp and Chicken Fajitas are so good, you won't be able to stop at just one! Packed with juicy shrimp and tender cooked chicken they're perfect for a quick and easy weeknight meal.
Next time try the Creamy Taco Spaghetti Recipe, another family favorite!
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Why you'll love this recipe
✔️ You only need simple ingredients to make this easy recipe.
✔️ Seasoned with a simple spice blend, they're cooked to perfection and served with all of your favorite toppings.
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- chicken breasts
- extra large shrimp
- bell peppers your choice - red and orange or yellow and green peppers
- red onion
- olive oil
- limes juiced
- homemade fajita seasoning - don't worry, if you prefer you can use store-bought packets or even use homemade taco seasoning.
- fresh tortillas - you can use corn and/or flour tortillas
Instructions
This is an overview, for detailed instructions for the skillet shrimp fajitas just scroll down to the bottom!
- Thinly slice the chicken. Peel and devein shrimp, remove tails. Season with ¾ of the seasoning mix.
- Slice the peppers and onion, toss with 1 tablespoon olive oil, add the remaining spice mix, and combine well.
- Preheat your large sauté pan or cast iron skillet over medium-high heat. Pour remaining oil into skillet. Add chicken and sauté for 4-5 minutes, until almost done.
- Place shrimp and sliced peppers and onions into skillet. Continue to sauté, cooking quickly until the shrimp are pink and no longer opaque. Keep moving the chicken shrimp and vegetable mixture around sautéing until cooking is complete.
- Serving hot and sizzling with warm flour or corn tortillas. Top with your favorite fajita toppings, enjoy!
Equipment
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- knife and cutting board
- whisk
- large storage or freezer bag
- large bowl
- grill pan or large skillet
FAQ's
There are so many possibilities! Here are a few of our favorites: sour cream, guacamole, salsa, shredded cheese, and diced tomatoes.
Yes! You can prepare the chicken and vegetables up to 24 hours in advance. Just store everything in a sealed bag or container in the fridge until you're ready to cook.
Fajita marinade is typically made with olive oil, lime juice, and a spice blend.
Things to know
- To keep things simple, we've used a store-bought fajita seasoning blend. If you have a favorite recipe, you can definitely use that instead.
- These fajitas can be served on soft flour or corn tortillas. If you're watching your carbs, you can skip the tortillas altogether and just enjoy the chicken and vegetables as is.
- Make sure to preheat your grill pan or skillet, you want to cook this quickly.
- I like to use a mix of green bell peppers and colored bell peppers for a colorful simple meal.
- Garnish with fresh cilantro for more flavor.
- Boneless skinless chicken thighs are a great option if you are out of chicken breasts. However, make sure that you thinly slice the chicken so that it cooks evenly with the shrimp.
- To warm flour tortillas, microwave the tortillas for 30 seconds and wrap them in aluminum foil and they'll stay nice and warm.
Variations
- If you're looking for a little bit of heat, feel free to add some diced jalapeños to the mix.
- If you're not a fan of seafood, you can leave out the shrimp and just use extra chicken.
- Or, if you're looking for a vegetarian option, you can omit the chicken and shrimp altogether and just use extra vegetables.
- You can also add in some corn or black beans to this easy recipe for dinner tonight.
- For a gluten-free option, be sure to use gluten-free tortillas.
Storage
Refrigerate - Store in an airtight container or bag in the fridge for up to 3 days.
Freezer - Store in a sealed freezer-safe container or bag for up to 3 months.
Reheat - Reheat on the stove in a warm skillet over medium heat until warmed through.
Related recipes
- Sheet Pan Chicken Fajitas - another simple recipe that brings the flavor!
- The Rotel Chicken Casserole is always a winner, with just minutes of prep!
- Panda Express Honey Walnut Shrimp is our go-to when I'm too tired to cook, it's just so simple and super good!
- Taco Salad Casserole is simple and yummy! And when you make your taco meat, be sure to use this ground beef taco meat recipe.
Side dishes for chicken fajitas
- Serve with warm tortillas, of course!
- You can't have Mexican food without chips and dip, and some of my favorite dips to serve with fajitas are Ground Beef Taco Dip, Bean and Cheese Dip, or Velveeta Cheese Dip.
- You could also top these fajitas with Creamy Guacamole, Pico de Gallo, or Fresh Pineapple Salsa for even more flavor.
- If you are looking for easy recipes to make to serve alongside these then look no further than Steamed Brussels Sprouts or Chiptole Cilantro Lime Rice. They are both fresh, healthy, and full of flavor.
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Shrimp and Chicken Fajitas
Ingredients
- 2 chicken breasts sliced or cubed
- 1 pound extra large shrimp peeled, deveined, tails removed.
- 2 bell peppers your choice - red pepper and orange or yellow and green, thinly sliced
- 1 red onion cut into slivers
- 2 tablespoons olive oil
- 1 lime juiced, plus more sliced into wedges for serving.
- 4 tablespoons fajita seasoning mix that's about 2 fajitas seasoning packets if you don't want to make your own.
- 12 corn or flour tortillas
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Instructions
- Thinly slice the chicken. Peel and devein shrimp, remove tails. Season with ¾ of the seasoning mix.
- Slice the peppers and onion, toss with 1 tablespoon olive oil, add remaining fajita seasoning, mix again to combine.
- Preheat your skillet on medium-high heat. Pour remaining oil in skillet. Add chicken and sauté for 4-5 minutes, until almost done.
- Add shrimp and sliced vegetables. Continue to sauté, cooking quickly until the shrimp are pink and no longer opaque. Keep moving the chicken shrimp and vegetable mixture around sautéing until cooking is complete.
- Serving hot and sizzling with warm flour or corn tortillas. Enjoy!
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