Blackstone Chicken, Steak and Shrimp Fajita
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 513
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 60
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 34
- Cholesterol
- 123
- Sodium
- 863
- Total: 1 hr (includes marinating time)
- Active: 30 min
Ingredients
1/2 cup lime juice, from about 6 limes
1/4 cup vegetable oil, plus more for the griddle
4 cloves garlic, grated
2 tablespoons chipotle chile powder
2 teaspoons dried oregano, preferably Mexican
1 teaspoon ground cumin
Kosher salt
1 1/2 pounds boneless skinless chicken breasts, each cut in half parallel to the cutting board then sliced crosswise into 1/4-inch-thick strips 1 skirt steak (about 1 1/4 pounds), sliced against the grain into 1/4-inch-thick strips
1 pound peeled and deveined shrimp, tails removed
2 white onions, thinly sliced
2 orange bell peppers, stemmed, seeded and slice
2 red bell peppers, stemmed, seeded and sliced
2 yellow bell peppers, stemmed, seeded and sliced
2 poblano peppers, stemmed, seeded and sliced
2 jalapeños, stemmed, seeded (optional) and sliced into rounds
20 fajita-size flour tortillas
Lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese for serving
Directions
Special equipment:
36-inch Blackstone® Griddle Cooking Station, a large metal spatula- Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes.
- Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter.
- Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side.
- Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.