Texas Fajitas
OK, I know what your first question is: why are they called Texas fajitas? Answer: I have no idea. But what I do know is this massive loaded platter of meat with veggies is so freakin’ delicious and is perfect to feed a crowd. Remember, everything’s bigger in Texas. Table of Contents Why You’ll Love Texas FajitasTexas Fajitas IngredientsEasy GuacamoleHow to Make Texas FajitasSeasoning the ProteinsGrilling the Texas FajitasServing Texas FajitasWhat to Serve with Texas FajitasFor More Fajita (and Similar) RecipesLeftovers and ReheatingFAQsFlavor X Fire & FOOD X FireTexas Fajitas Recipe Why You’ll Love Texas Fajitas Texas Fajitas Ingredients Easy Guacamole How to Make Texas Fajitas Seasoning the ProteinsGrilling the Texas FajitasServing Texas Fajitas Seasoning the Proteins Grilling the Texas Fajitas Serving Texas Fajitas What to Serve with Texas Fajitas For More Fajita (and Similar) Recipes Leftovers and Reheating FAQs Flavor X Fire & FOOD X Fire Texas Fajitas Recipe Why You’ll Love Texas Fajitas Say goodbye to wishing you got the beef fajitas instead of chicken, or chicken fajitas instead of shrimp. Basically, these Texas fajitas have it all. Make sure to serve them sizzling hot with warm tortillas, cheese, sour cream, guacamole, lettuce, fresh pico de gallo or any of your favorite toppings. I grilled these fajitas on our new FYR Grill, which is incredibly versatile, easy to use and has plenty of room to cook up steak, chicken and shrimp in this recipe. Because it checks every outdoor fire box I could think of, it’s outrageously fun to cook on. For more Texan inspired recipes, check out my Chopped Texas Patty Melt, Texas Smoked Brisket Recipe and Texas Twinkies. Texas Fajitas Ingredients Steak: First, we’ll season a whole flank steak with my Mesquite Peppercorn Lager Rub and FYR BLK Hot Sauce. Chicken: These chicken thighs boast tons of flavor because of the Sweet Carolina Blonde Rub, chopped fresh cilantro, lime juice and FYR GLD Hot Sauce. Shrimp: ​Achiote paste, more chopped fresh cilantro, Smoked Garlic Jalapeño Lager Rub and FYR Red Hot Sauce make this shrimp next level. Veggies: Finally, the veggies! Sliced white onions, bell peppers and Jalapeño Lime Pilsner Rub put the finishing touches on our Texas fajitas recipe. Steak: First, we’ll season a whole flank steak with my Mesquite Peppercorn Lager Rub and FYR BLK Hot Sauce. Chicken: These chicken thighs boast tons of flavor because of the Sweet Carolina Blonde Rub, chopped fresh cilantro, lime juice and FYR GLD Hot Sauce. Shrimp: ​Achiote paste, more chopped fresh cilantro, Smoked Garlic Jalapeño Lager Rub and FYR Red Hot Sauce make this shrimp next level. Veggies: Finally, the veggies! Sliced white onions, bell peppers and Jalapeño Lime Pilsner Rub put the finishing touches on our Texas fajitas recipe. Easy Guacamole Guacamole can seem intimidating, but it’s so easy! Mash up three ripe avocados with a minced jalapeño, a couple tablespoons of chopped red onion, a couple tablespoons of chopped fresh cilantro, juice from two limes and kosher salt to taste. That’s it! If you want to play with the spice level, you can use more or less jalapeño. Or, you can leave the seeds and ribs in if you want to keep things fiery. How to Make Texas Fajitas Am I allowed to say “yee-haw” now that we’re cooking these Texas fajitas? Because I am stoked for the great things to come. Seasoning the Proteins First up, we’ve got to get the steak, chicken and shrimp ready for the grill. Slather your flank steak in 2 tablespoons of FYR BLK Hot Sauce and canola oil as needed, then season the steak with 1/2 cup Mesquite Peppercorn Lager rub. Set the steak the side. Next, slather 3-4 chicken thighs in 1 tablespoon FYR GLD and canola oil as needed. Then, season with 1/2 cup Sweet Carolina Blonde Rub and mix with juice from two limes and 2.5 tablespoons of chopped cilantro to make your chicken fajita marinade. Set to the side. Finally, mix your 1.5 pounds of shrimp with 2.5 tablespoons achiote paste, 1 tablespoon Smoked Garlic Jalapeño Lager Rub, 2.5 tablespoons cilantro, 1 tablespoon FYR RED Hot Sauce, canola oil as needed and kosher salt to taste. Set to the side. Grilling the Texas Fajitas Preheat your FYR Grill to high heat, about 400 degrees Fahrenheit. Then, add a cast iron skillet over the hot coals and drizzle some canola oil in to coat the bottom. Add four sliced bell peppers and three sliced white onions with about 1.5 tablespoons Jalapeño Lime Pilsner Rub, then sauté for 5-7 minutes until softened. Remove the pepper strips and onions from the grill the cool. Next on the grill: your steak and chicken. Place steak on the grill, which you’ll want to cook the steak until it reaches 120 degrees internal, about 8-10 minutes per side. You can place the chicken on the grill now too since it has the same cooking time, though you’ll want to make sure the internal temperature reaches 165 degrees before you pull it off the grill. To cook the shrimp, place the cast iron skillet back on the grill with a little oil, then add this protein. Because we want them tender, the shrimp should only take 2-3 minutes to cook. Once everything is done, pull off and let the meat rest for 5 minutes. Did I mention how much I love having all this space to cook on the grill? Serving Texas Fajitas To finish the Texas fajitas, slice up your chicken and steak, going against the grain of the meat for the steak. Then, heat up a large skillet until it’s smoking hot, add a bed of veggies and top with steak, chicken and shrimp. Serve these freakin’ delicious fajitas sizzling hot with fresh tortillas, cheese, sour cream, guacamole, lettuce and more, just like you’d get at your favorite Tex-Mex restaurants. What to Serve with Texas Fajitas Chips and salsa would be a great starter for these fajitas. For your sides, because we’ve got such a loaded plate of meats, I’d recommend a simple slaw with lots of lime or an easy green salad. For More Fajita (and Similar) Recipes Leftovers and Reheating If you have leftover steak, wrap it tightly and store it in an airtight container in the fridge. To reheat, wrap the steak in aluminum foil and heat it at 250 degrees F on the grill or in the oven until warmed through. I’d recommend the same for the chicken thighs. For the shrimp and veggies, store in separate airtight containers in the fridge. When you want to eat, reheat gently on the stovetop — they won’t need a lot of time to warm up. Keep your favorite toppings on hand so you can make these anytime! FAQs Can I use different cuts of beef or chicken for the Texas fajitas? Sure! Skirt steak is a great option, though you’ll only need to cook for 2-3 minutes per side. For the chicken, you can also use chicken breasts, though they might be a little drier than the thighs. What other toppings can I use? Go wild here! Fresh chiles, queso, pickled jalapeños and more would bring great flavor to these Texas fajitas. ​​When can I get the new FYR Grill? Good things take time, right? We expect to ship these grills in the first quarter of 2025! You can find out more info on our Kickstarter page. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak: ▢ 1 Whole Flank Steak▢ 1/2 cup Mesquite Peppercorn Lager Rub▢ 2 tbsp FYR BLK Hot Sauce▢ Canola Oil as needed ▢ 1 Whole Flank Steak ▢ 1/2 cup Mesquite Peppercorn Lager Rub ▢ 2 tbsp FYR BLK Hot Sauce ▢ Canola Oil as needed Chicken: ▢ 3-4 Chicken Thighs▢ 1/2 cup Sweet Carolina Blonde Rub▢ 2.5 tbsp Chopped Cilantro▢ 2 medium Limes juiced▢ 1 tbsp FYR GLD Hot Sauce▢ Canola Oil as needed ▢ 3-4 Chicken Thighs ▢ 1/2 cup Sweet Carolina Blonde Rub ▢ 2.5 tbsp Chopped Cilantro ▢ 2 medium Limes juiced ▢ 1 tbsp FYR GLD Hot Sauce ▢ Canola Oil as needed Shrimp: ▢ 1.5 lbs Shrimp peeled, deveined & tail off▢ 2.5 tbsp Achiote Paste▢ 2.5 tbsp Chopped Cilantro▢ 1 tbsp Smoked Garlic Jalapeno Lager Rub▢ 1 tbsp FYR RED Hot Sauce▢ 1 tbsp Canola Oil▢ Salt to taste ▢ 1.5 lbs Shrimp peeled, deveined & tail off ▢ 2.5 tbsp Achiote Paste ▢ 2.5 tbsp Chopped Cilantro ▢ 1 tbsp Smoked Garlic Jalapeno Lager Rub ▢ 1 tbsp FYR RED Hot Sauce ▢ 1 tbsp Canola Oil ▢ Salt to taste Veggies: ▢ 3 White Onions sliced▢ 4 Bell Peppers sliced▢ 1.5 tbsp Jalapeno Lime Pilsner Rub▢ Canola Oil as needed ▢ 3 White Onions sliced ▢ 4 Bell Peppers sliced ▢ 1.5 tbsp Jalapeno Lime Pilsner Rub ▢ Canola Oil as needed Slather you flank steak in FYR BLK Hot Sauce and oil then season with the Mesquite Peppercorn Lager rub. Set to the side.Slather your chicken in FYR GLD and oil then season with Sweet Carolina Blonde Rub and mix with lime juice and chopped cilantro. Set to the side.Mix your shrimp with the achiote paste, Smoked Garlic Jalapeno Lager Rub, cilantro, FYR RED, oil and salt. Set to the side.Preheat your grill to a high heat temperature (around 400F).Add a cast iron skillet over the hot coals with oil. Add your bell peppers and onions with some Jalapeno Lime Pilsner Rub to saute for 5-7 minutes until softened. Pull off once done to cool.First add your steak and chicken to the grill to cook. Add a cast iron skillet with a little oil and add your shrimp to the skillet. Steak should be about 8-10 minutes per side or until 120F internal. Chicken should be 8-10 minutes per side or until 165F internal. Shrimp should only take 2-3 minutes to cook. Once everything is done, pull off and let rest for 5 minutes.Slice up your chicken and steak. Then, heat up a large skillet till it’s smoking hot and add a bed of veggies and top with steak, chicken and shrimp. Serve sizzling hot with a side of tortillas, cheese, sour cream, guacamole, lettuce and more if you like! Slather you flank steak in FYR BLK Hot Sauce and oil then season with the Mesquite Peppercorn Lager rub. Set to the side. Slather you flank steak in FYR BLK Hot Sauce and oil then season with the Mesquite Peppercorn Lager rub. Set to the side. Slather your chicken in FYR GLD and oil then season with Sweet Carolina Blonde Rub and mix with lime juice and chopped cilantro. Set to the side. Slather your chicken in FYR GLD and oil then season with Sweet Carolina Blonde Rub and mix with lime juice and chopped cilantro. Set to the side. Mix your shrimp with the achiote paste, Smoked Garlic Jalapeno Lager Rub, cilantro, FYR RED, oil and salt. Set to the side. Mix your shrimp with the achiote paste, Smoked Garlic Jalapeno Lager Rub, cilantro, FYR RED, oil and salt. Set to the side. Preheat your grill to a high heat temperature (around 400F). Preheat your grill to a high heat temperature (around 400F). Add a cast iron skillet over the hot coals with oil. Add your bell peppers and onions with some Jalapeno Lime Pilsner Rub to saute for 5-7 minutes until softened. Pull off once done to cool. Add a cast iron skillet over the hot coals with oil. Add your bell peppers and onions with some Jalapeno Lime Pilsner Rub to saute for 5-7 minutes until softened. Pull off once done to cool. First add your steak and chicken to the grill to cook. Add a cast iron skillet with a little oil and add your shrimp to the skillet. Steak should be about 8-10 minutes per side or until 120F internal. Chicken should be 8-10 minutes per side or until 165F internal. Shrimp should only take 2-3 minutes to cook. Once everything is done, pull off and let rest for 5 minutes. First add your steak and chicken to the grill to cook. Add a cast iron skillet with a little oil and add your shrimp to the skillet. Steak should be about 8-10 minutes per side or until 120F internal. Chicken should be 8-10 minutes per side or until 165F internal. Shrimp should only take 2-3 minutes to cook. Once everything is done, pull off and let rest for 5 minutes. Slice up your chicken and steak. Then, heat up a large skillet till it’s smoking hot and add a bed of veggies and top with steak, chicken and shrimp. Serve sizzling hot with a side of tortillas, cheese, sour cream, guacamole, lettuce and more if you like! Slice up your chicken and steak. Then, heat up a large skillet till it’s smoking hot and add a bed of veggies and top with steak, chicken and shrimp. Serve sizzling hot with a side of tortillas, cheese, sour cream, guacamole, lettuce and more if you like! Easy Guacamole Guacamole can seem intimidating, but it’s so easy! Mash up three ripe avocados with a minced jalapeño, a couple tablespoons of chopped red onion, a couple tablespoons of chopped fresh cilantro, juice from two limes and kosher salt to taste. That’s it! If you want to play with the spice level, you can use more or less jalapeño. Or, you can leave the seeds and ribs in if you want to keep things fiery. Calories: 600kcal | Carbohydrates: 37g | Protein: 66g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 391mg | Sodium: 665mg | Potassium: 1691mg | Fiber: 11g | Sugar: 12g | Vitamin A: 10818IU | Vitamin C: 181mg | Calcium: 313mg | Iron: 10mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!