Surf n’ Turf Fajitas

Menu Part


6 Each Sauce Ready Tail-Off Shrimp 44/62 ct. (Item# 057364)
As Desired Fajita Spice Blend
As Needed Olive Oil
4 Ounces Steak, Skirt, Julienne
1/4 Each Peppers, Red, Julienne
1/4 Each Peppers, Yellow, Julienne
1/2 Each Onions, Julienne
1 Each Lime, Juiced, Fresh
3 Sprigs Cilantro, Leaves
3 Each 6
1/2 Cup Iceberg Shredded Lettuce
As Needed Pico de Gallo
As Needed Crema
3 Each Lime, Fresh, Wedges


  1. Season the skirt steak with the fajita seasoning and sear over medium high heat with the onions and peppers. Add the lime juice and adjust seasoning.
  2. In a 350°F fryer cook the Sauce Ready® Shrimp to 165°F internal temperature.
  3. Season the shrimp with a small amount of fajita seasoning and toss with the steak, peppers and onions.
  4. Garnish with cilantro leaves and serve with the crema, pico de gallo, lime wedges and lettuce on the side.

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