A package of marinated skirt steak speeds up the prep work with these fajitas. Top with asadero cheese, avocado, cilantro, and crema con sal.
Ingredients
- pre-seasoned fajita skirt steak (such as Eddy Carls): 1 pack (20 ounce pack)
- large shrimp: 0.5 pound (peeled and deveined)
- onion: 1 piece
- medium red bell pepper, quartered: 1 piece
- medium green bell pepper, quartered: 1 piece
- 6-inch flour tortillas: 1 pack (8 ounce pack)
Metric Conversion
Stages of cooking
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
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Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
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Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.
