1 tablespoon extra virgin olive oil
2-3 tablespoons fajitas seasoning
3 tablespoons water
1 white or yellow onion, peeled and sliced into strips
3 bell peppers, various colors, julienned
1/2 lb. boneless skinless chicken breast, sliced into thin strips
1/2 lb. strip steak, sliced into thin strips
1 lb. shrimp, deveined, without tail
18-20 soft taco flour tortillas (six inches diameter)
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic salt (or powder)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon crushed red pepper flakes
Using a large saute pan, drizzle extra virgin olive oil into pan. Add peppers and onions. Cook over medium-high heat for 8-10 minutes. Once the peppers are cooked enough to soften, and the onion will start to have a translucent color, remove pan from heat and place to side.
In a 12″ skillet, saute’ chicken and steak with a tablespoon of butter or oil. Cook on medium-high heat for 3-5 minutes on each side. Juices from chicken should run clear and have internal temperature of 165 degrees. Remove from heat. Place meat mixture into skillet with vegetables.
Using the 12″ skillet, cook shrimp in light butter for 3 minutes on each side until pink in color, firm and no longer translucent. Remove from heat. Add to the large skillet with peppers and onions, chicken and steak.
Add three tablespoons of chicken fajitas seasoning and 3 tablespoons of water. Stir gently. Cover skillet with lid. Turn heat down to low and let simmer. After 10 minutes, remove lid.
Scoop 4-5 tablespoons of fajitas mixture on top of tortilla. Add toppings of your choice such as lettuce, tomato, shredded cheese, salsa, etc.