Shrimp and Chicken Fajitas

Easy to make this yummy meal is on the table in less than 30 minutes!

Course Lunch or Dinner

Cuisine Mexican, TexMex

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 433kcal

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

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!

Serve with hot sauce, sour cream, lime wedges and Pico de Gallo.