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Surf ’n’ turf fajitas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Surf ’n’ turf fajitas

Paleo-Friendly, Soy-Free

4 Servings, 770 Calories/Serving

30 – 40 Minutes

In this appealing pairing of land and sea, sizzling steak- and shrimp-filled fajitas make for a customizable, paleo-friendly family meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces top sirloin steak strips
  • Cumin-paprika spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 10 ounces wild Gulf shrimp
  • 1 teaspoon chili powder (optional)
  • 12 Artisan corn tortillas* (contain wheat)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow onion
  • 1 summer squash
  • 1 lime
  • 1 romaine heart
  • 3 or 4 sprigs fresh cilantro
  • 3 ounces shredded Savoy cabbage
  • 3 tablespoons roasted pumpkin seeds
  • ⅓ cup Greek yogurt*
  • *Not paleo; omit for a paleo-strict version.

Chef's Tip

If you have time, you can warm the tortillas on the stovetop directly over a flame, or in a dry medium frying pan over medium heat, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Nutrition per serving

Calories: 770, Protein: 42g (84% DV), Fiber: 8g (32% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3g, Saturated Fat: 6g (30% DV), Cholesterol: 160mg (53% DV), Sodium: 580mg (24% DV), Carbohydrates: 79g (26% DV), Total Sugars: 11g, Added Sugars: (Tortillas contain trace amounts of organic cane sugar): 0g (0% DV).
Contains: Milk, Crustacean shellfish, Wheat

Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the steak and shrimp

Heat the oven to 200°F.
  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
  • Set aside half the cumin-paprika spice blend for the vegetables.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the steak, half the cumin-paprika spice blend, and as much chili powder as you like and cook, stirring occasionally, until the steak is browned but not yet cooked through, 2 to 3 minutes. Transfer the steak to a medium bowl. Do not clean the pan.
In the same pan over medium-high heat, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side. Transfer to the bowl with the steak and set aside.
While the steak and shrimp cook, heat the tortillas.

2

Warm the tortillas

Lay a damp kitchen towel on a sheet pan. Arrange the tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping.
While the tortillas warm, prepare the vegetables.

3

Prep and cook the vegetables

  • Remove the stems, ribs, and seeds from the red and green bell peppers. Thinly slice the bell peppers.
  • Peel and thinly slice the yellow onion.
  • Trim the ends from the squash; cut the squash in half crosswise, cut each half lengthwise into ¼-inch-thick slices, then cut the slices into ¼-inch-thick strips.
In the same pan used for the steak and shrimp, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the bell peppers, onion, and remaining cumin-paprika spice blend and season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the vegetables begin to soften, 4 to 5 minutes. Add the squash and cook, stirring occasionally, until all the vegetables are tender, 4 to 5 minutes longer.
While the vegetables cook, prepare the garnishes.

4

Prep the garnishes

  • Juice half the lime and set aside for finishing the steak and shrimp; cut half the lime into wedges.
  • Trim the root end from the romaine; separate the romaine leaves.
  • Coarsely chop the cilantro.
In another medium bowl, toss the cabbage with 1 teaspoon oil. Season to taste with salt and pepper.

5

Finish the steak and shrimp

When the vegetables are tender, add the steak, shrimp, and accumulated juices to the pan. Stir in the lime juice; cook until the steak and shrimp are warmed through, 1 to 2 minutes. Season to taste with salt and pepper.

6

Serve

Set out the tortillas, romaine leaves, steak and shrimp, cabbage, lime wedges, cilantro, pumpkin seeds, and yogurt. Invite everyone to assemble their own fajitas.

Kids Can!

  • Arrange the tortillas for warming in the oven.
  • Juice the lime.
  • Separate the romaine leaves.
  • Toss the cabbage with the oil.
  • Serve the meal.

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