These chicken and shrimp fajitas are deliciously cooked with homemade taco seasoning and served with flour tortillas, sour cream, limes, and guacamole.
If you love fajitas, you need to try this super easy one pot fajitas dish. This makes clean up so much easier and it only takes 20 minutes to make. This is one of my favorite dinners. The chicken breasts come out so juicy and seasoned perfectly. You can chose to use taco seasoning instead of using all the spices, but I love to make it homemade because I can adjust the salt and there are less additives.
- Olive oil
- Bell pepper
- Chili powder
- Garlic powder
- Onion powder
- Red pepper flakes
- Flour tortillas
See recipe card for quantities for chicken and shrimp fajitas.
In a small bowl, add all the spices as well as salt and pepper. Mix well.
Add the chicken in a large bowl and half of the seasoning and mix until coated. In another bowl, add the shrimp and the other half of the spices and mix until coated.
Add the oil in a large skillet on medium heat and wait for the oil to shimmer. Add the chicken and cook until done, about 5-8 minutes. Remove and set aside. Add the peppers, onion and salt and cook until soft, about 5 minutes. Add the shrimp, cover and cook until the shrimp is cooked through, about 4-5 minutes. Return the chicken and squeeze the lime onto the whole skillet and give everything a nice stir.
Serve with tortillas, lime wedges, sour cream and/or guacamole.
Hint: Shrimp takes very little to cook and it is very easy to overcook!
Chicken: I love using either chicken breast or chicken thighs, but you can use any boneless piece of chicken.
Shrimp: I love buying shrimp already deveined and peeled.
Bell pepper: I chose to use green and red just for an aesthetically pleasing color, but you can choose any variation you want. You could even use poblano peppers.
Onion: I used white onion for this recipe, although you could use yellow or red onion as well.
Tortillas: I like using flour tortillas for fajitas for a nice tex mex touch, although you can use corn tortillas instead. I have seen new corn and flour tortilla combinations as well.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add extra chili pepper flakes while cooking to imbue heat into the dish, or top with pickled jalapeños.
- Deluxe - add guacamole, sour cream and guacamole.
Check out this Baja Fish Tacos.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days. The veggies don't stand up well to freezing, but you can freeze the chicken and shrimp for up to three months.
We use all of the spice seasoning, but if you have some leftover, store it in a resealable container or plastic bag for next time.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove