Shrimp and Chicken Fajitas

I like to serve these fajitas family style, right out of the iron skillet. They stay hotter that way. I don’t always have a lime on hand, but I always have lemons. Feel free to substitute. Simple Refried Beans and Cheesy Ro-Tel Rice would complete this meal in style.

1 Tbsp lime juice
2 Tbsp olive oil
1 garlic clove, minced
½ tsp salt
½ tsp ground cumin
½ tsp chili powder
½ tsp red pepper flakes
8 oz medium shrimp, peeled and de-veined
8 oz boneless skinless chicken breast, sliced into strips
½ sweet onion, sliced
1 yellow pepper, sliced
4 10 inch flour tortillas
shredded cheese
sour cream
lime wedges

1. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Transfer half of the marinade to another bowl. Add the shrimp to one bowl and the chicken to the other, tossing both to coat. Marinate for 20 minutes.
2. Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the shrimp mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the shrimp from the skillet and repeat with the chicken. Add the vegetables. Sauté until tender and charred. Add the shrimp and chicken back into the cast iron skillet and toss to combine.
3. Serve with warm flour tortillas and top with desired toppings such as shredded cheese, sour cream, guacamole and fresh lime wedges.

Servings: 4