Best Leftover Shredded Beef Or Chicken Or Shrimp Fajitas Recipes

Leftover Chicken or Beef Fajitas With Fresh Guacamole image

Provided by HeatherFeather

Categories Peppers

Time 22m

Yield 8 fajitas, 4 serving(s)

Number Of Ingredients 15

1/4 cup low sodium soy sauce
1/4 cup red wine vinegar
2 tablespoons honey
1/2 teaspoon hot sauce, to taste
1/4 teaspoon ground black pepper, to taste
3 (4 ounce) leftover cooked boneless skinless chicken breast halves or 12 ounces leftover cooked beef, cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1/2-1 red onion, halved and thinly sliced
6 -8 flour tortillas
1 Hass avocado, peeled and pitted
1/2 cup diced canned tomatoes or 1/2 cup salsa
1 teaspoon garlic clove, minced
1/2 lime, juice of (will prevent discoloration) (optional)
2 tablespoons fresh cilantro leaves, chopped
salt, to taste

Steps:

In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add leftover meat strips, bell peppers and onion and toss to coat.
Set a large greased stove-top grill pan over medium-medium high heat.
Grill meats and veggies 5 to 7 minutes, drizzling any remaining juices over the top, until vegetables are cooked to your liking and meat is heated through.
Transfer mixture to a serving platter.
Meanwhile, warm tortillas in the microwave or according to package directions.
To make the guacamole, in a zip-top bag or medium bowl, mash avocado lightly.
Then add tomato, garlic, lime juice and cilantro and combine.
Season, to taste, with salt and black pepper.
Serve fajitas with guacamole, some sour cream, and salsa on the side.

Nutrition Facts : Calories 360.5, Fat 11.1, SaturatedFat 2.1, Cholesterol 54.4, Sodium 984.4, Carbohydrate 41, Fiber 5.3, Sugar 12.5, Protein 24.2

Magic Chicken, Beef or Shrimp Fajitas image

Provided by zephanie

Categories Chicken

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 18

3/4-1 lb steak or 3/4-1 lb shrimp, cut in strips against grain
oil (enough to coat meat)
1 (5 g) packet Sazon Goya seasoning
1 1/2 teaspoons salt
2 -3 teaspoons paprika
1 tablespoon garlic powder
1 -2 tablespoon black pepper
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1 teaspoon cumin
1 -2 teaspoon oregano
1 1/2 tablespoons sugar
lime juice (just enough to coat meat)
1 dash tequila
1/2 red onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
flour tortillas or corn tortilla

Steps:

Cut meat in strips (against the grain) and place in medium sized freezer bag.
Drizzle enough oil over the meat to coat and shake bag.
Add all all seasonings to bag, shake to coat meat.
Add enough lime juice to coat meat, plus dash of tequila.
Marinade (ideal time for steak or chicken-- 1 1/2 -2 hours, shrimp-- no more than 30 minutes).
Heat cast iron skillet on medium-high until smoking, add approximately 1/4 of the meat plus onion and peppers and sear for approximately 3-5 minutes. If cooking just chicken or shrimp, you may need to add a small amount of oil (1 tsp). Do not overcrowd the skillet or you will not achieve a good sear.
Continue cooking the rest of the fajitas in small batches. Serve with tortillas and accompaniments.

Nutrition Facts : Calories 310.4, Fat 17.7, SaturatedFat 5, Cholesterol 85, Sodium 1249, Carbohydrate 15.4, Fiber 2.8, Sugar 8.7, Protein 22.8

Leftover Shredded Beef (Or Chicken or Shrimp) Fajitas image

Provided by Karen..

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb chicken breasts (raw, sliced) or 1 lb shrimp (or a combination of the three)
1 (10 ounce) bottle teriyaki sauce
1 onion, sliced
1 green pepper, sliced
shredded lettuce
2 cups shredded cheddar cheese
flour tortilla (store bought or homemade, see below)
guacamole (optional)
sour cream (optional)
salsa
4 cups flour
2 teaspoons salt
1/2 cup butter, softened
1 1/2 cups water

Steps:

Mix onion, pepper, and meat in a shallow dish and cover with teriyaki sauce. Marinate for several hours.
Grill or pan fry until heated through or cooked thoroughly.
Serve with tortillas, guacamole, sour cream, and salsa.
Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla.
Tortillas:.
Mix all ingredients.
Form into golf ball size balls. Roll out flat into a circle.
Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.