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Grilled Chicken & Shrimp Fajitas

Updated: Mar 10, 2023

It's better when you're getting colorful foods and this checks that box tenfold. Chicken, peppers, onion. All of these grilled and roasted for that feel good warmth feeling. It's a weeknight favorite.


  • 3 limes

  • 1 tsp. ground coriander

  • 1/2 tsp. ground cumin

  • Pinch of cayenne

  • 4 tbsp. olive oil, divided

  • 1 lb. large peeled and deveined shrimp, tails discarded

  • 1 lb. boneless, skinless chicken breast, cut into 1 1/2-in. pieces

  • 1 lb. mixed-color peppers, cut into 1-in. pieces

  • 3 jalapeños, sliced 1/2 in. thick

  • 2 small red onions, cut into 1-in.-thick wedges

  • Kosher salt and pepper

  • 12 small flour tortillas

  • Sour cream, sliced radishes and chopped cilantro, for serving



Finely grate the zest of 1 lime into a bowl. Add coriander, cumin, cayenne and 2 tablespoons oil and mix to combine. Transfer half to a medium bowl and toss with shrimp. In a second bowl, toss chicken with remaining mixture.

Thread each protein onto its own skewer. Halve all limes.

Toss peppers, jalapeños and onions with remaining 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Thread jalapeños, peppers and onions onto their own skewers.

Heat grill to medium-high. Season chicken and shrimp skewers with 1/2 teaspoon each salt and pepper.

Add skewers to grill and cook, turning occasionally, until chicken is cooked through (8 to 10 minutes), vegetables are just tender (4 to 8 minutes) and shrimp is opaque throughout (3 to 4 minutes). Transfer skewers to platter as they finish cooking. Grill limes, cut sides down, and tortillas until lightly charred, about 1 minute.

Squeeze 1 grilled lime half over chicken and shrimp. Serve with vegetables, tortillas, remaining limes, sour cream, radishes and cilantro.


Original Recipe from: Good Housekeeping

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