Start by mixing olive oil, lime juice, and dry spices in a small bowl to make the marinade.
Next, prepare each meat for grilling.
Butterfly the chicken breast by slicing horizontally to make two thin halves.
Next, cut the steak into a size that fits in the frying pan. For my 12 inch skillet, this was just two pieces.
Clean shrimp by peeling away the shells. Then, make a cut along the top of the shrimp and remove the vein. Finally, remove the tails for easy eating.
Place each meat into its own food storage bag. Then, pour ⅓ of the marinade into each of the bags. Let the meats marinate while you prepare the peppers and onions.
Thinly slice bell peppers and onions.
Next, heat a large cast iron skillet on medium-high heat. Add canola oil to the pan and add sliced peppers and onions. Season with a pinch of salt and black pepper and cook until the onions are translucent.
Remove the cooked onions and peppers and place them in a bowl while you cook the three meats.
Start with the chicken breasts. Add the marinated chicken breast pieces to the hot skillet and sear well. Cook for 5-7 minutes. Then, turn and cook on the second side. Make sure the centers reach 165°F. Remove the cooked chicken breast and place on a cutting board to rest.
Next, add the marinated skirt steak to the hot pan. Cook for 4 minutes on the first side. Then, turn and cook an additional 4-6 minutes on the second side for a steak cooked to medium or 135° F. Remove the cooked steak and place on the cutting board. Let the meat rest.
Cook the shrimp with all of its marinade for 2-3 minutes. Remove from the heat.
Slice chicken and steak into thin slices. For the most tender pieces, cut against the grain of the meat. Identify the grain direction and set the knife perpendicular to it. Then slice across the piece of beef or chicken in that direction.
Add sliced chicken, sliced beef, shrimp, and grilled peppers and onions to the skillet while it is still hot.
The hot skillet will give the rested meats a little warm up and they are ready to serve with warm flour tortillas, a squeeze of fresh lime juice, and your favorite fajita toppings.