Blackstone Chicken, Steak, and Shrimp Fajitas

Level: Easy
Yield: 8 to 10 servings
Total Time: 1 hour (includes marinating)
Active Time: 30 minutes

Nutritional Information Per Serving (1 of 10 servings)

Calories: 510
Total Fat: 16 g
Saturated Fat: 2 g
Carbohydrates: 60 g
Dietary Fiber: 5 g
Sugar: 7 g
Protein: 34 g
Cholesterol: 123 mg
Sodium: 863 mg

About This Recipe

Fajitas are always a favorite for groups, so we crafted this recipe to easily serve many. Tender chicken breasts, flavorful skirt steak, fresh shrimp, and vibrant peppers are all coated in a zesty chipotle-lime marinade to enhance the taste. Everything is prepped in advance, then cooked quickly on a piping-hot Blackstone flat-top griddle, where it sizzles for just minutes. Guests or family members can then personalize their fajitas with a variety of toppings.

Ingredients

1/2 cup fresh lime juice (about 6 limes)
1/4 cup vegetable oil, plus extra for the griddle
4 garlic cloves, grated
2 tablespoons chipotle chili powder
2 teaspoons dried oregano, preferably Mexican
1 teaspoon ground cumin
Kosher salt
1 1/2 pounds boneless skinless chicken breasts, split in half horizontally and cut into 1/4-inch strips
1 skirt steak (about 1 1/4 pounds), sliced against the grain into 1/4-inch strips
1 pound peeled and deveined shrimp, tails removed
2 white onions, thinly sliced
2 orange bell peppers, stemmed, seeded, and sliced
2 red bell peppers, stemmed, seeded, and sliced
2 yellow bell peppers, stemmed, seeded, and sliced
2 poblano peppers, stemmed, seeded, and sliced
2 jalapenos, stemmed, seeded (optional), sliced into rounds
20 fajita-sized flour tortillas
Lime wedges, cilantro leaves, salsa, guacamole, sour cream, and shredded cheese for serving

Cooking Tools Needed

36-inch Blackstone Griddle Cooking Station
Large metal spatula

Instructions

In a medium bowl, whisk together the lime juice, vegetable oil, grated garlic, chipotle chili powder, oregano, cumin, and 3 tablespoons salt. Combine all onions and peppers in a large bowl. Place chicken, steak, and shrimp in separate bowls and divide the marinade evenly among the vegetables and proteins (about 3 tablespoons each). Toss everything well to coat and let marinate for 30 minutes.
Turn all four burners on the 36-inch Blackstone griddle to high and preheat for 10 minutes.
Brush a tablespoon of oil on the griddle. Add onions and peppers in a single layer and cook, stirring occasionally with the metal spatula, until they soften and develop brown spots, about 3 minutes. Push the peppers and onions to one side of the griddle.
Add the chicken in a single layer on the empty side and cook until browned on one side, about 2 to 3 minutes. Flip and move closer to the peppers. Next, add steak in a single layer, cooking until browned on one side and the chicken is cooked through, about 2 to 3 minutes. Place cooked chicken over the peppers, and flip the steak toward the peppers.
Place shrimp on the empty side in a single layer and cook until browned on one side and steak is fully cooked, about 2 to 3 minutes. Mix everything together, spreading it out in one layer on the griddle. The shrimp will finish cooking. Continue tossing occasionally until the peppers are tender and all ingredients are well combined, about 3 minutes. Transfer to a large serving dish.
Clean the griddle surface with your spatula. Warm the tortillas on the griddle for about 30 seconds per side until hot and flexible.
Serve the fajitas promptly with lime wedges, cilantro leaves, salsa, guacamole, sour cream, and shredded cheese.