Best 4 Leftover Shredded Beef Or Chicken Or Shrimp Fajitas Recipes

**Indulge in a Symphony of Flavors: Leftover Shredded Beef, Chicken, or Shrimp Fajitas**

Embark on a culinary journey with our collection of leftover shredded beef, chicken, or shrimp fajitas recipes. These delectable dishes offer an irresistible fusion of zesty flavors and vibrant colors, transforming your leftover protein into a sizzling fiesta. From the tender shredded beef fajitas, bursting with savory richness, to the succulent chicken fajitas, infused with a tantalizing blend of spices, and the succulent shrimp fajitas, delivering a burst of briny delight, each recipe promises a unique taste experience. Accompanied by an array of fresh toppings, tortillas, and flavorful salsas, these fajitas are a symphony of textures and tastes, guaranteed to tantalize your palate and leave you craving more. Unleash your inner chef and explore the diverse flavors of these leftover fajita recipes, turning your kitchen into a sizzling haven of culinary delight.

Here are our top 4 tried and tested recipes!

LEFTOVER CHICKEN OR BEEF FAJITAS WITH FRESH GUACAMOLE

Leftover Chicken or Beef Fajitas With Fresh Guacamole image

I used leftover Recipe #226934 in this. If your leftover chicken meat isn't very Mexican tasting, you might want to rub it with some cumin powder & chile powder first, or even some Mexican seasoning.

Provided by HeatherFeather

Categories Peppers

Time 22m

Yield 8 fajitas, 4 serving(s)

Number Of Ingredients 15

Ingredients

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

LEFTOVER SHREDDED BEEF (OR CHICKEN OR SHRIMP) FAJITAS

Leftover Shredded Beef (Or Chicken or Shrimp) Fajitas image

A quick recipe from menus4moms.com using leftovers (marinating time not included in prep/cook times)

Provided by Karen..

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

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.

BLACKSTONE CHICKEN, STEAK AND SHRIMP FAJITA

Blackstone Chicken, Steak and Shrimp Fajita image

Fajitas are a crowd favorite, so we created this recipe to feed a crowd. Tender chicken breasts, juicy skirt steak, briny shrimp and colorful peppers all get tossed in a chipotle-lime marinade to really amp up the flavor. Everything is prepared ahead of time then goes on a super-hot Blackstone® flat-top style griddle to sizzle away and cook in a matter of minutes. Your guests or family are then free to customize their own fajitas with an array of toppings.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1/2 cup lime juice, from about 6 limes
1/4 cup vegetable oil, plus more for the griddle
4 cloves garlic, grated
2 tablespoons chipotle chile powder
2 teaspoons dried oregano, preferably Mexican
1 teaspoon ground cumin
Kosher salt
1 1/2 pounds boneless skinless chicken breasts, each cut in half parallel to the cutting board then sliced crosswise into 1/4-inch-thick strips 1 skirt steak (about 1 1/4 pounds), sliced against the grain into 1/4-inch-thick strips
1 pound peeled and deveined shrimp, tails removed
2 white onions, thinly sliced
2 orange bell peppers, stemmed, seeded and slice
2 red bell peppers, stemmed, seeded and sliced
2 yellow bell peppers, stemmed, seeded and sliced
2 poblano peppers, stemmed, seeded and sliced
2 jalapeños, stemmed, seeded (optional) and sliced into rounds
20 fajita-size flour tortillas
Lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese for serving

Steps:

Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes.
Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter.
Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side.
Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.

FAJITA-STYLE SHRIMP AND GRITS

Fajita-Style Shrimp and Grits image

I combined two of my favorite dishes-fajitas and shrimp with cheesy grits-into this spicy one-dish meal. For more heat, use pepper jack cheese instead of a Mexican cheese blend. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 tablespoons fajita seasoning mix
1 cup quick-cooking grits
4 cups boiling water
1-1/2 cups shredded Mexican cheese blend
3 tablespoons 2% milk
2 tablespoons canola oil
3 medium sweet peppers, seeded and cut into 1-inch strips
1 medium sweet onion, cut into 1-inch strips
1 jar (15-1/2 to 16 ounces) chunky medium salsa
1/4 cup orange juice
1/4 cup plus 1 tablespoon fresh cilantro leaves, divided

Steps:

Sprinkle shrimp with fajita seasoning; toss to coat. Set aside., Slowly stir grits into boiling water. Reduce heat to medium; cook, covered, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in cheese until melted; stir in milk. Keep warm., In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender and pepper edges are slightly charred. Add salsa, orange juice and shrimp. Cook, stirring constantly, until shrimp turn pink, 4-6 minutes. Stir in 1/4 cup cilantro. Remove from heat., Spoon grits into serving bowls; top with shrimp mixture. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 561 calories, Fat 23g fat (8g saturated fat), Cholesterol 176mg cholesterol, Sodium 1324mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 4g fiber), Protein 33g protein.

Tips:

Choose tender cuts of meat: For shredded beef, flank steak, skirt steak, or chuck roast are good options. For chicken, boneless, skinless breasts or thighs work well. For shrimp, use large, deveined shrimp.
Marinate the meat: Marinating the meat before cooking helps to tenderize it and infuse it with flavor. You can use a variety of marinades, but a simple mixture of olive oil, lime juice, garlic, and cumin is a good starting point.
Cook the meat over high heat: This will help to create a nice char on the outside of the meat while keeping the inside juicy and tender. You can cook the meat on a grill, in a skillet, or even in the oven.
Shred the meat: Once the meat is cooked, shred it with a fork or two forks. This will make it easier to eat and will help the meat to absorb the flavors of the other ingredients in the fajitas.
Use a variety of toppings: The great thing about fajitas is that you can top them with whatever you like. Some popular toppings include grilled vegetables, cheese, sour cream, guacamole, and salsa.

Conclusion:

Leftover shredded beef, chicken, or shrimp fajitas are a delicious and versatile dish that can be enjoyed in many different ways. They're perfect for a quick and easy weeknight meal, or they can be served as part of a larger spread at a party or potluck. With a little planning and preparation, you can easily turn your leftover fajitas into a new and exciting meal that everyone will love.