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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Mixed Grill Fajitas

Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Medium

Ingredients

1/2 cup gf Pico de Gallo or store-bought salsa
1/4 cup chopped red onion
1/4 cup cilantro, chopped
1 jalapeño pepper, seeded and minced
1 Tablespoon gold tequila
Zest of 1/2 lime
1 teaspoon balsamic vinegar
Salt and freshly ground black pepper to taste

3/4 pound chicken breasts, skinless
1 pound flank steak, cut into 2-3 pieces
3/4 pound large shrimp, peeled & deveined

1 onion, cut into 1-inch chunks
1 red bell pepper cut into 1/2 inch pieces
1 green bell pepper, cut into 1/2 inch pieces

Garnishes:
Fresh gf Pico de Gallo
Gf guacamole

Directions

In a food processor, combine gf salsa with red onion, cilantro, jalapeño, tequila, lime zest and balsamic vinegar. Adjust seasonings to taste with salt and freshly ground black pepper.

Arrange chicken, flank steak pieces and shrimp in a large baking dish (2 if necessary). Cover meat and seafood with salsa marinade. Refrigerate for 2 hours, stirring once or twice.

Preheat grill.

Meanwhile, thread vegetables on skewers.

Drain off, and reserve marinade and thread shrimp on skewers.

Place flank steak on grill rack about
6 inches from flame; spoon about a quarter of the marinade over steaks. Grill with lid down for about 7 minutes. Turn steaks over.

Add chicken and vegetable skewers to grill. Baste with remaining marinade and grill for about 4 minutes. Turn chicken and vegetable skewers. Add shrimp skewers and continue to grill for 2 minutes. Turn shrimp skewers and grill for another two minutes; check chicken to see if it is done.

Transfer steaks and chicken to a cutting board and tent with foil to keep warm; let stand for 10 minutes.

Slice steak and chicken across grain into 1/4 inch strips. Arrange meats, seafood and vegetables on a large, warm platter. Serve with warm tortillas. Garnish with pico de gallo and gf guacamole.

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