Surf 'n' turf fajitas
30 - 40 Minutes
Fajitas are a family favorite in Chef Justine’s house since they’re so easy to customize to individual tastes. Here, while everything cooks together in one pan, at the table, seafood lovers can load up their tortillas with wild Gulf shrimp, while meat eaters can pile on the top sirloin steak strips—and omnivores can try a bit of everything. Our custom fajita spice blend brings layers of flavor to the shrimp, steak, and the many good-for-you vegetables.
- 10 ounces top sirloin steak strips
- 10 ounces wild Gulf shrimp
- Fajita spice blend (granulated garlic - coriander - chili powder - turmeric - cumin)
- 1 teaspoon chili powder (optional)
- 10 Mi Rancho Sonoma-style tortillas (wheat flour - corn masa)
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 zucchini
- 3 ounces Savoy cabbage
- 1 lime
- Fresh cilantro
- ¼ cup roasted pumpkin seeds
- ½ cup Greek yogurt
Cook the steak and shrimp
- 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.
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season generously with salt and pepper.
In the same pan over medium-high heat, add the shrimp and cook 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.
Warm the tortillas
While the tortillas warm, prepare the vegetables.
Prep and cook the vegetables
- Remove the stem, 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 zucchini; cut the zucchini in half crosswise, then lengthwise into ¼-inch-thick strips.
While the vegetables cook, prepare the garnishes.
Prep the garnishes
- Cut away any core from the cabbage; thinly slice the cabbage.
- Juice half the lime; set aside for finishing the steak and shrimp.
- Cut half the lime into wedges.
- Coarsely chop the cilantro.
Finish the steak and shrimp
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.
- Arrange the tortillas for warming in the oven.
- Juice the lime.
- Toss the cabbage in the oil.
- Serve the meal.
- Clear the table.
Nutrition per serving: Calories: 600, Protein: 46 g, Total Fat: 27 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 3 g, Saturated Fat: 6 g, Cholesterol: 250 mg, Carbohydrates: 37 g, Fiber: 5 g, Added Sugar: 0 g, Sodium: 750 mg
Contains: milk, wheat, shellfish