Shrimp and Steak Fajita Bowl with Creamy Sauce Servings: 4 | Prep: 15 min | Cook: 20 min | Total: 35 min Ingredients Steak 1 lb sirloin or flank steak, thinly sliced 1 tbsp olive oil 1 tsp chili powder 1 tsp smoked paprika ½ tsp each cumin, garlic powder & onion powder ½ tsp salt ¼ tsp black pepper Shrimp 1 lb large shrimp, peeled and deveined 1 tbsp olive oil 1 tsp chili powder ½ tsp each smoked paprika, garlic powder & cumin Salt and pepper to taste 1 tbsp lime juice Vegetables 1 each red, yellow & green bell pepper, sliced 1 medium onion, sliced 1 tbsp olive oil Salt and pepper to taste Creamy Sauce ½ cup sour cream ¼ cup mayonnaise 1 tbsp lime juice 1 tsp hot sauce ½ tsp each garlic powder & smoked paprika Pinch of salt For Serving 3 cups cooked rice 1 cup corn 1 cup black beans, drained 1 avocado, sliced Fresh cilantro & lime wedges Instructions 1. Cook the Steak: Toss steak with oil and seasonings. Cook in a hot skillet for 2–3 minutes per side until browned. Remove and keep warm. 2. Cook the Vegetables: Add oil, peppers, and onion to the same skillet. Season and cook for 5–7 minutes until tender-crisp. 3. Cook the Shrimp: Toss shrimp with oil and seasonings. Cook for 1–2 minutes per side until pink and opaque. Finish with lime juice. 4. Make the Sauce: Whisk sour cream, mayonnaise, lime juice, hot sauce, garlic powder, paprika, and salt until smooth. 5. Assemble: Divide rice among 4 bowls. Top with beans, corn, vegetables, steak, shrimp, avocado, and cilantro. Drizzle generously with creamy sauce and serve with lime wedges. Quick Tip: Cook steak over high heat for a flavorful sear, and avoid overcooking the shrimp. Add jalapeños, cheese, pico de gallo, or tortilla chips if desired. Storage: Refrigerate the cooked ingredients and sauce separately for up to 3 days. Add fresh avocado before serving. - @amberrecipe