In 2021 I went to Nashville. It was a great trip that happened to be during the biggest freeze in 100 years. Alls well that ends well though. I ended up getting the recipe for the best and easiest fajitas ever.


1 Onion (chopped)

1 Lb Flap Meat

1 Lb Chicken Breast (Slices)

1 Lb Shrimp

3 Peppers (Green, Red, Orange/Yellow) Chopped

Cast Iron Skillet

Claude's Marinade

How to Prep:

I like to get everything chopped first. Each meat should be marinaded in a separate container.  I then take a 1/3 of the veggies and mix it with each meat. You need a minimum of 30 minutes, I would NOT over do this. The marinade is strong and doing too much will make you regret life (The smell lingers for days). If you go over 8 hours, just through it out. 

How to Cook:

In a very hot skillet, like 5 minutes more than you think. Start with the chicken. I like to cook them separately because shrimp cooks so quickly. I would do Chicken, then Steak, then Shrimp. Keep it in a long pyrex until ready to eat. I keep the cooked meat in the oven at 200 degrees. Serve with Tortillas of your choice. I use a wood burning stove to cook these outside. I recommend outside unless you have a well-ventilated kitchen. 

The perfect sides:

Mexican Rice

Corn Salad

Caesar Salad