Williams-Sonoma Fajitas

Why pick one protein when you can have all three?

These loaded fajitas bring together seared sirloin, tender chicken breast, and plump shrimp in a single sizzling skillet with colorful bell peppers, red onion, and scallions.

Pile it all into warm corn tortillas, hit it with crumbled cheddar, and let everyone build their own at the table.

It feeds six generously and looks way more impressive than the 10 minutes of prep it actually takes.

Variations

• Go all-shrimp for a lighter, faster version that cooks in half the time.
• Add a squeeze of lime and fresh cilantro on top for that bright, authentic taqueria finish.
• Swap corn tortillas for flour if you prefer a softer, chewier wrap.

Pro Tips

• Cook the proteins separately if you can. Shrimp cooks much faster than steak, so pulling it out early prevents rubbery shrimp.
• Get the skillet screaming hot before adding the meat. You want a hard sear, not a steam. That char is where the flavor lives.
• Slice the steak against the grain into thin strips after cooking. It makes every bite tender instead of chewy.