CAST IRON FAJITA PLATTER SET RECIPES

Steps:

• Dry chicken with paper towels and pound to a uniform thickness of 1/2 to 3/4-inch thickness.
• Combine cumin, chipotle chili powder, chili powder, smoked paprika, salt, coriander, garlic, Mexican oregano, and pepper in a bowl. Divide spice mixture in half. Sprinkle chicken with 1/2 of the spice mixture and rub on both sides of the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours.
• Combine bell pepper slices, onion slices, and 1 tablespoon olive oil in a bowl. Stir vegetables until coated in oil, then sprinkle reserved spice mix over the vegetables. Stir until evenly coated; set aside.
• Heat a dry 12-inch cast iron skillet over medium-high heat. Pour remaining 2 tablespoons oil into the hot skillet. Add chicken breasts to the skillet and cook until the chicken is nicely browned, 4 to 5 minutes per side. Transfer chicken to a cutting board.
• Add seasoned vegetables to the same skillet and cook, stirring occasionally, about 5 minutes.
• While vegetables are cooking, slice the chicken breasts into 1/2-inch slices, and add back to the skillet to continue cooking. Continue stirring and cooking until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove skillet from heat and drizzle lime juice over all. Give one final stir and serve in warm flour tortillas.

Steps:

• Combine chipotle powder, cumin, garlic powder, salt, and pepper.  
• In a large bowl or resealable bag, add sliced steak and sprinkle 2/3 of the seasoning mixture.  Combine the lime juice and 4 tablespoons olive oil and mix well.  Pour half the mixture over the steak and refrigerate for 30 minutes, up to 4 hours.  
• Add the remaining lime juice mixture and seasonings to the shrimp and refrigerate. 
• Toss sliced onions, bell peppers, and minced garlic together with remaining olive oil and season with salt and pepper. 
• Preheat grill to medium-high heat for 10-15 minutes with the Grilling Basket inside.  Add the steak in batches, being careful not to overcrowd.  Grill for 3 minutes undisturbed, stir, and continue to cook 1-2 minutes. The steak should be nicely charred but not cooked all the way through.  Remove to a plate and repeat with the rest of the steak.  
• Add shrimp to the pan in a single layer and cook for 2-3 minutes.  Turn shrimp and continue to cook for 1- 2 minutes.  Remove from grilling basket and add to the plate with the steak.
• Allow the grilling pan to come back to temperature, about 1-2 minutes, with the lid closed. 
• Add veggies in a single layer, cook undisturbed for 4 minutes, stir and cook an additional 2 minutes.  Remove and continue to cook until all veggies are charred nicely but still a bit firm. 
• Add veggies, steak, and shrimp back to the grilling pan and stir until evenly distributed and heated through.
• Wrap tortillas in aluminum foil and set on the grill.  
• Remove the steak and shrimp mixture from the grill with the tortillas.  Squeeze lime over fajitas.
• Fill tortillas with steak, shrimp, and veggies, queso fresco, jalapeno, cilantro, and garnish with lime juice.