Tucson Lime Shrimp Fajitas

Used my Legendary Whitetails’ Tucson Lime Seasoning mix to make these amazing fajitas! Works great with chicken or skirt steak too!


– 1/4 cup vegetable oil, divided

– 3 tablespoons lime juice

– 1 garlic clove, minced

– 3 teaspoons Legendary Whitetails’ Tucson Lime Seasoning mix

– Dash hot sauce

– 1/4 teaspoon salt

– 1/4 teaspoon freshly ground black pepper (or to taste)

– 1 1/2 pounds peeled and deveined shrimp (Chicken or skirt steak can be substituted)

– 1 medium onion, halved and sliced lengthwise

– 1 green bell pepper, sliced

– 1 red bell pepper, sliced

– 8 (8-inch) flour tortillas

Toppings – Sour cream, Salsa, Guacamole, & Cheddar cheese


In a heavy duty zip-lock bag, combine 2 tablespoons of the vegetable oil, lime juice, garlic, Tucson Lime Seasoning mix, hot sauce, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook about 2 minutes for shrimp, chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare. If you are using chicken or steak, slice into strips.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

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