Surf ‘n’ turf fajitas

Paleo Friendly, Soy Free

4 Servings, 770 Calories/Serving

30 – 40 Minutes

Shrimp, top sirloin steak, and an array of good-for-you vegetables cook quickly in this easy and appealing family favorite.


  • 10 ounces top sirloin steak strips
  • 10 ounces wild Gulf shrimp
  • Fajita spice blend (granulated garlic - coriander - chili powder - turmeric - cumin)
  • 1 teaspoon chili powder (optional)
  • 12 Artisan corn tortillas (contain wheat)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow onion
  • 1 summer squash
  • 3 ounces Savoy cabbage
  • 1 romaine heart
  • 1 lime
  • Fresh cilantro
  • 3 tablespoons roasted pumpkin seeds
  • ⅓ cup Greek yogurt

Chef's Tip

If you have time, you can warm the tortillas on the stovetop directly over a flame, or in a dry medium frying pan over medium heat, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.



Cook the steak and shrimp

Heat the oven to 200ºF.
  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the steak, half the fajita spice blend (set aside the rest for the vegetables), and as much chili powder as you like and cook, stirring occasionally, until the steak is browned but not yet cooked through, 2 to 3 minutes. Transfer the steak to a medium bowl. Do not clean the pan.
In the same pan over medium-high heat, add the shrimp and cook until firm and cooked through, 1 to 2 minutes per side. Transfer to the bowl with the steak and set aside.
While the steak and shrimp cook, heat the tortillas.


Warm the tortillas

Lay a damp kitchen towel on a sheet pan. Arrange the tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use.
While the tortillas warm, prepare the vegetables.


Prep and cook the vegetables

  • Remove the stem, ribs, and seeds from the red and green bell peppers. Thinly slice the bell peppers.
  • Peel and thinly slice the yellow onion.
  • Trim the ends from the squash; cut the squash in half crosswise, cut lengthwise into ¼-inch-thick slices, then cut each slice into ¼-inch-thick strips.
In the same pan used for the steak and shrimp, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the bell peppers, onion, and remaining fajita spice blend and season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the vegetables begin to soften, 4 to 5 minutes. Add the squash and cook, stirring occasionally, until all the vegetables are tender, 4 to 5 minutes longer.
While the vegetables cook, prepare the garnishes.


Prep the garnishes

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Juice half the lime; set aside for finishing the steak and shrimp.
  • Trim the root end from the romaine.
  • Cut half the lime into wedges.
  • Coarsely chop the cilantro.
In a medium bowl, combine the cabbage and 1 teaspoon oil and toss to coat. Season with salt and pepper.


Finish the steak and shrimp

Add the steak, shrimp, and any accumulated juices to the pan with the vegetables. Add the lime juice and cook, stirring occasionally, until the steak and shrimp are warmed through, 1 to 2 minutes. Season to taste with salt and pepper.



Set out the tortillas, romaine leaves, steak and shrimp, cabbage, lime wedges, cilantro, pumpkin seeds, and yogurt. Invite everyone to assemble their own fajitas.

Kids can!
  • Arrange the tortillas for warming in the oven.
  • Juice the lime.
  • Toss the cabbage with the oil.
  • Serve the meal.
  • Clear the table.

Nutrition per serving: Protein: 43g (86% DV), Fiber: 8g (32% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 6g (30% DV), Cholesterol: 165mg (55% DV), Sodium: 670mg (28% DV), Carbohydrates: 79g (26% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: milk, wheat, shellfish

Paleo-strict nutrition: Calories: 410, Protein: 30g (60% DV), Fiber: 5g (20% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 6g (30% DV), Cholesterol: 160mg (53% DV), Sodium: 310mg (13% DV), Carbohydrates: 14g (5% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: milk, wheat, shellfish

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