As a kind of tradition, I try to make a nicer-than-usual meal the Tuesday night before classes start again (I visit my mom on Tuesdays). To me, this means seafood. And combined with chicken, I’ve got myself some surf n’ turf fajitas!
Although there’s some chopping in this recipe, it’s soooo worth it. The best part is (besides the taste) you can make this in advance, so all you have to do is plop it in the oven before serving. Enjoy!
Shrimp and Chicken Fajitas (Paleo)
1 tbsp chili powder
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp salt
3 tbsp avocado oil
1 lb uncooked and thawed shrimp, peeled and cut in half
1 lb thawed chicken, cut into thin strips
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
1 large onion, cut into strips
Combine seasoning ingredients.
In one bowl, toss together shrimp, 1 tbsp oil, and 1 tbsp seasoning. Set aside to marinate for at least 2 hours.
In another bowl, toss together chicken, bell peppers, onion, 2 tbsp oil, and the rest of the seasoning. Set aside to marinate for at least 2 hours.
Once shrimp and chicken are marinated, heat the oven to 425 degrees. Spread chicken mixture in a glass casserole dish. Place in the oven for 15 minutes. Take out and quickly mix in shrimp mixture. Place back in the oven for another 10 minutes.
Take out of oven and squeeze lime juice over fajitas before serving.