Prep Time::15 mins
Cook Time::10 mins
Additional Time::10 mins
Total Time::35 mins
Servings::6
Ingredients
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1 (20 ounce) package pre-seasoned fajita skirt steak (such as Eddy Carls)
½ pound large shrimp, peeled and deveined
1 large onion
1 medium red bell pepper, quartered
1 medium green bell pepper, quartered
1 (8 ounce) package 6-inch flour tortillas
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.