1. Make the Marinade: In a large bowl, whisk together the olive oil, fresh lime juice, orange juice, soy sauce, worcestershire sauce, garlic cloves, and spices until well combined.

2. Marinate the Meat: Add your fajita meat to the bowl or an airtight container and coat evenly.
Refrigerate:

• Flank steak / skirt steak: 2 to 6 hours
• Boneless skinless chicken breasts / chicken thighs: 30 minutes to 4 hours
• Shrimp fajitas: 15 to 30 minutes

3. Cook the Fajitas. Preheat a large cast iron skillet or grill pan over medium-high heat. Remove meat from the marinade and shake off any excess.
Cook until done:

• Steak fajitas: 3–5 mins per side
• Chicken: 5–6 mins per side
• Shrimp : 1–2 mins per side

Let the meat rest for 5 minutes before slicing into thin slices.

4. Sauté the Fajita Veggies. Slice bell peppers and yellow onions into thin strips. In the same skillet, sauté with a splash of olive oil and a pinch of fajita seasoning until softened and slightly charred.

5. Build Your Fajitas. Warm flour tortillas or corn tortillas. Layer on your meat, veggies, and favorite toppings like pico de gallo, sour cream, refried beans, fresh cilantro, or Mexican rice on the side.