Healthy Shrimp Chicken Fajitas Recipes

Steps:

• 1. In large skillet, on med-high heat, cook onion in oil. After onion begins to get soft, add chicken and continue cooking until chicken no longer has any pink. Drain any liquid.
• 2. Add bell pepper, zuchinni, garlic, lime juice, soy sauce, and taco seasoning mix. Cook until pepper softens a bit and then add the shrimp. Cook just until shrimp is pink. Season with salt and pepper according to taste.
• 3. On tortilla, place large spoonful of mixture in center, sprinkle cheese and a dollop of sour cream. You can also put some salsa and guacamole if you desire.

Steps:

• Put the garlic cloves and salt in a food processor and pulse until the garlic is minced. Add the lime juice, pepper, cumin, chili powder, soy sauce, olive oil, and hot sauce and give everything a whirl until it is well-combined. Pour half of the marinade over the chicken, toss to coat, and stash in the fridge for at least an hour, but not longer than 4 hours. Reserve the other half of the marinade in the fridge for later. Pour the oil and hot sauce over the shrimp and toss to coat. Stash in the fridge while you prep the veggies. The Cook Think of the griddle as a flat wok - you want to get it hot and move the food on and off it quickly. So have all of your ingredients, and a large (pre-warmed if possible) serving platter arranged in front of you before you start. Center the griddle over your largest/hottest burner on the stove (or across 2 burners if you have a large rectangular griddle) and heat over medium-high heat for about 5 minutes. Swirl a couple of glugs of peanut oil on the griddle and let heat until it starts to shimmer (about 2 minutes). Use a slotted spoon to remove the chicken from the marinade and arrange it on the griddle. Let the chicken sear for about 2 minutes and then flip it over and let it cook for another minute or so until done (I like using a set of tongs for this). Remove the chicken to the platter and put the veggies on the griddle. Cook these until they soften and start to char a bit, about 5 minutes (or until your smoke alarm goes off like ours did). Pour just a couple of tablespoons of water on the griddle to de-glaze it and steam the veggies a bit. Use a spatula here to scrape up the brown bits and work them into the veggies. Remove the veggies to the platter and add the shrimp to the griddle. Cook these just until they turn pink and start to curl (about a minute), flip and cook the other side for another minute. Remove the shrimp to the platter and drizzle the whole thing with the reserved marinade. Serve with warm tortillas and guacamole.