A classic Tex-Mex dish!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Keyword: Chicken, Fajitas, makecaloriesgreatagain, mcga, shrimp, Steak, Tex-Mex
Cooking Method: Griddle
Food Category: Beef, Chicken, Seafood, Shrimp, Steak
FoodOrDrink: Food


  • 2 ea Chicken Breasts
  • 1/2 lb Shrimp
  • 1 ea Flank Steak Sub any steak of your choice
  • 1 ea Red Pepper
  • 1 ea Green Pepper
  • 1 ea Orange Pepper
  • 1 ea Yellow Pepper
  • 1 ea Sweet Onion
  • 1 ea White Onion
  • 2 ea Limes
  • 1 ea Avocado
  • 2 ea Poblano Peppers
  • 1 ea Fajita Seasoning I used 2 store packets for this cook
  • 1 ea Salt & Pepper Sub your favorite steak seasoning
  • 1 ea Stack of Fajita sized Tortillas
  • 1 ea Monterrey Jack Cheese Freshly shredded Ideally
  • 1 ea Colby Jack Cheese Freshly shredded Ideally
  • 1 ea Sour Cream


  • Gather your ingredients.
  • Prep all the veggies so you're ready to go.
  • If including Poblano peppers, you'll need to fire roast them. This can easily be done over a gas stove burner. If you don't have a gas stove, a powerful butane lighter or gas grill can do the trick. This is a great time as well to get your griddle set for medium heat (or even medium low if you have wind guards on it).
  • I like to start by placing just the onions on the griddle for a bit.
  • Once the onions have softened some, I'll add the peppers. I'll slowly add in seasoning and continue to toss until done.
  • Once room allows, you can begin cooking your proteins. With shrimp, I like to slice a lime in half and cook it briefly on the griddle. Then I squeeze the lime juice over the shrimp.
  • Add the other proteins as space allows. With chicken, I like to sear each side a bit before I cut it into slices. I then will add the seasoning to the chicken slowly and continue to toss until done.
  • Similar to chicken, I like to sear each side of my steak prior to slicing into strips.
  • Lastly, I'll warm up the avocado and the Poblano peppers. (Poblanos have such a unique taste, I like to keep them separate from the other peppers and onions).
  • Serve & Enjoy!


  • Obviously you can substitute all kinds of proteins in this dish.  Scallops, Bacon, etc.  Likewise, the accompaniments are up to you too.  Guacamole, Salsa, Rice, Cilantro, etc.
  • Nothing pairs better with Fajitas then my recipe for 3-1-1 Margarita!
  • It can be a period of time from when your first components are done until your last.  For this season, I use my far right burner on its lowest setting.  I place a wire cooking rack on the zone and a foil container with lid on top of that.  I place the veggies and meat in there as they finish cooking at that keeps them warm.
  • I also use that far right zone to warm up my tortillas.  I put them in a stack and wrap them in tin foil.  I then place the foil on a wire rack for the final 10 minutes or so of the cook.
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