Needing some dinner inspiration? These recipes for Chicken, Steak fajitas and Cilantro Lime Shrimp Tacos are just perfect for the family and sure to satisfy everyone's cravings! I love the zesty lime flavor! <3 These recipes are perfect for for grilling as well! I love to serve mine with fresh HEB Spicy Guacamole. They have an amazing recipe for guacamole and they come in mild and spicy. We buy all of our ingredients fresh at HEB. <3 HEB's "That Salsa Bout Texas Medium Salsa" is to die for and it's a bargain!!! They pair perfectly with the chicken and steak fajitas. HEB also has their Casa Manifica Tortilla Chips and Strips at under $2 and is perfect for pairing with their guacamole and salsa! <3
CHICKEN FAJITAS
INGREDIENTS
1 lb of skinless chicken breasts
1 Large onion peeled and thinly sliced
1 tbsp of minced garlic
2 tbsp. of cumin
1/2 tbsp. of crushed red pepper flakes
1 Green bell pepper thinly sliced
1 Red Bell pepper thinly sliced
1/2 Cup plus 1 tbsp of extra virgin olive oil
1/4 Cup of lime juice (about 3 limes)
Kosher salt
Freshly ground black pepper
Tortillas (flour or corn)
INSTRUCTIONS
Take a large bowl and whisk together 1/2 cup of extra virgin olive oil, lime juice, minced garlic, cumin and red pepper flakes.
Season the chicken with salt and pepper.
Add the now lightly seasoned chicken breasts into the large bowl and toss to fully coat the chicken.
Allow it to marinate in the refrigerator for at least 30 minutes and up to two hours.
When it's ready to cook, heat the remaining 1 tbsp of extra virgin olive oil in a large skillet over a medium heat.
Add the chicken to the skillet and cook until it's golden and fully cooked through, about 8 minutes per side.
Slice chicken into strips.
Add the green, red bell peppers and onion to a different skillet and cook them until they are soft, about 5 minutes.
Add the chicken, toss and combine with the peppers and onions until mixed well.
Serve with tortillas and your favorite toppings!
LIME STEAK FAJITAS
INGREDIENTS
For the Fajitas
1 tbsp of olive oil
1 lbs. of flank steak, skirt steak, or carne asada
1 large onion peeled and thinly sliced
1 Green Bell Pepper sliced into strips
1 Red Bell Pepper sliced into strips
Kosher salt
Tortillas (flour or corn)
For the Marinade
1/3 cup of lime juice
2 tbsp of extra virgin olive oil
1 tbsp of minced garlic
1/2 tsp of ground cumin
1/4 cup of of freshly minced cilantro including stems
3/4 tsp of crushed red pepper flakes
1 tsp of kosher salt
INSTRUCTIONS
Mix all of the marinade ingredients together in a large bowl.
Coat the steak in the marinade.
Refrigerate for two hours or longer.
When it's ready to cook, wipe off the excess exterior marinade and sprinkle the steak lightly with salt.
On a medium heat, sear the steak on both sides until you reach your desired cooked steak level.
Remove steak from pan and let sit tented with foil for 5 minutes.
Slice into Strips. Slice the meat across the grain as thin as you can.
Add the green, red, peppers, onion and olive oil in a new pan.
Sear the sliced veggies, cooking about 5 minutes. Add more oil if needed.
Toss in steak with veggies until mixed well.
Serve with tortillas and your favorite toppings!
CILANTRO LIME SHRIMP TACOS
INGREDIENTS
For the Tacos
Juice of 3 Large Limes
1 tbsp of minced garlic
2 tbsp of freshly minced cilantro plus extra for garnish
1/2 tsp of cumin
1 tbsp of olive oil
The zest of 1 lime
Kosher Salt
1 lb. of shrimp, peeled and deveined
Corn Tortillas
For the Cabbage Slaw
1 cup of shredded green cabbage
1/4 cup of cilantro
The juice of 1 large lime
1/4 Red onion, thinly sliced
1/2 Avocado, thinly sliced
1 tbsp of extra virgin olive oil
Kosher Salt
For the Garlic Lime Mayo
1/3 Cup of mayonnaise
2 tbsp of hot sauce
The zest of 1 lime
1/2 tsp of garlic powder
Kosher salt
INSTRUCTIONS
In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with a pinch of salt.
Add the shrimp to the bowl mixture and mix in well to coat the shrimp. Cover the bowl with plastic wrap and let it marinate for 20 minutes in the refrigerator.
Making the Slaw: In a large bowl, combine all of the slaw ingredients. Gently toss it all to combine and season lightly with salt.
Making the Garlic Lime Mayo: In a medium sized bowl, combine all of the ingredients. Whisk and season lightly with salt.
Preheat a large pan or grill pan to a medium heat.
Grill the shrimp until pink and opaque, about 3 minutes per side. Remove from heat.
For serving: Add a scoop of slaw, a few shrimp and a drizzle of the garlic lime mayo to each taco. Garnish with cilantro and serve.
I hope you and your family enjoy these three wonderful recipes. I certainly enjoyed sharing them. <3 Did you have a chance to cook up any of the recipes? I'd love to see, send me over your cooked meal pics! <3
Until next time,
Stay Safe & Stay Blessed.
((( <3 <3 <3 )))
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