This is one of my family’s favorite dinners, and it’s so versatile! My vegetarian daughter loves it as well as the
picky youngest one. The marinade works well with both chicken and shrimp. On this occasion, I only used chicken.
Chicken and Shrimp Fajita Marinade Ingredients:
- 1 clove garlic, minced
- 1 1/2 tsp. seasoning salt
- 1 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. crushed red pepper
- 1 T. olive oil
- 2 T. lime juice (fresh if possible)
- 1 1/2 lb. sliced chicken (breast and/or thighs) OR 1 1/2 lb. lg. shrimp, peeled
Combine all ingredients. Marinate chicken or shrimp at least two hours. Saute in large skillet until cooked through.
The other key players for this fiesta are cheese, salsa, tortillas, beans (I used refried), guacamole, rice, and sauteed vegetables.
Here’s how I make my guacamole: Dice 2 to 3 large avocados, and add 1/4 c. diced onion, 1/4 c. chopped cilantro, juice of half a lime, crushed red pepper to taste, salt and pepper to taste.
For the sauteed vegetables: I use whatever is in my fridge at the moment. This time I had onions, red and yellow bell peppers, cauliflower, carrots, and zucchini. Slice or dice them all and saute with a little olive oil. Add salt, pepper, and a little cumin and chili powder toward the end. Sometimes I cover it all with a lid and allow the veggies to steam for a little if they’re still not cooked after 5 – 10 minutes of sauteing.
For the rice: I like to add fresh lime juice and cilantro to the steamed rice – it’s a bit like Chipotle’s and it’s delish.
Sometimes I make my own salsa if it’s tomato season, otherwise I buy it pre-made. Here’s everything on the table:
I have to admit, I’m a little hungry right now. And a margarita sounds good too!
Have a great day!