I’m absolutely obsessed with all things fajita-related. There’s something really satisfying about sizzling meat and veggies wrapped around a warm flour tortilla. For this recipe, I used the delicious adobo marinade that comes in a can of chipotle peppers.
I love the sauce that chipotle peppers come in, but I’m not a fan of the peppers themselves, they’re just too hot for me. So lucky for me, I’m able to find this delicious sauce without the peppers, in my local Hispanic/Latin supermarket. If you can’t find canned chipotle sauce, just buy the chipotles in adobo and pull the peppers out of the can.
1/2 pound of shrimp, peeled and deveined
3 tablespoons chipotle sauce
1 teaspoon chili powder
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cup sliced bell peppers
1 cup sliced onion
1 tablespoon olive oil
salt and pepper, to taste
Flour tortillas, for serving
Guacamole, for serving
Pico de gallo, for serving
Combine the chipotle sauce, chili powder, paprika, garlic, cumin, coriander, salt and pepper.
Place the chicken into a bag, and the shrimp into another bag. Divide the marinade between both bags and let them marinate for 15 minutes.
Heat a grill to medium-high heat, and grill the chicken for 4-5 minutes per side, or until cooked through.
Cook the shrimp for 2 minutes per side, until they’re just opaque.
Set the cooked chicken and shrimp aside.
In a cast iron skillet, heat 1 tablespoon of olive oil on medium heat, then toss in the chopped peppers and onions. Season them with salt and pepper.
Cook the peppers and onions for 7-10 minutes, until they’re slightly charred and tender.
Slice the chicken into strips, and remove the shrimp from the skewers.
Lay the sliced chicken and shrimp on top of the sizzling veggies, and turn the heat off.
Serve with flour tortillas, guacamole, pico de gallo and sour cream.
Ingredients
- 1 chicken breast, split in half (about 3/4 lb)
- 1/2 pound of shrimp, peeled and deveined
- 3 tablespoons chipotle sauce
- 1 teaspoon chili powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 cup sliced bell peppers
- 1 cup sliced onion
- 1 tablespoon olive oi
- salt and pepper
- Flour tortillas, for serving
- Guacamole, for serving
- Pico de gallo, for serving
Instructions
- Combine the chipotle sauce, chili powder, paprika, garlic, cumin, coriander, salt and pepper.
- Place the chicken into a bag, and the shrimp into another bag. Divide the marinade between both bags and let them marinate for 15 minutes.
- Heat a grill to medium-high heat, and grill the chicken for 4-5 minutes per side, or until cooked through.
- Cook the shrimp for 2 minutes per side, until they're just opaque.
- Set the cooked chicken and shrimp aside.
- In a cast iron skillet, heat 1 tablespoon of olive oil on medium heat, then toss in the chopped peppers and onions. Season them with salt and pepper.
- Cook the peppers and onions for 7-10 minutes, until they're slightly charred and tender.
- Slice the chicken into strips, and remove the shrimp from the skewers.
- Lay the sliced chicken and shrimp on top of the sizzling veggies, and turn the heat off.
- Serve with flour tortillas, guacamole, pico de gallo and sour cream.
