Healthy Fajita Recipe: Surf ‘n’ Turf Fajita Traybake

Healthy Fajita Recipe: Surf ‘n’ Turf Fajita Traybake

If you’re looking for a healthy fajita recipe that still feels like a total treat, this surf ‘n’ turf fajita traybake is exactly what you need. I’ll be honest – I don’t make this one every week. It’s the kind of meal I save for when I want something a bit special: a Friday night that deserves more than the usual rotation, or when friends are coming round and I want to impress without spending hours in the kitchen.

The combination of steak and king prawns might sound indulgent, and honestly? It is. But it’s also under 400 calories a serving, with an impressive 39g of protein – which makes it a very satisfying meal. I always say that when you’re eating with fewer calories, you really want every bite to count. And this one absolutely delivers.

The beauty of the traybake method is that it does most of the work for you. The peppers and onions roast down in a homemade fajita spice mix while the steak rests beautifully, then the prawns go in for just the last five minutes. The whole thing is on the table in 30 minutes, with barely any washing up. If you love the idea of easy fajitas, you might also want to check out my chicken fajita traybake – a long-time reader favourite and one of the most-made recipes on the blog.

IN THIS POST

• What is surf ‘n’ turf?
• Why you’ll love this recipe
• Variations and substitutions
• Serving suggestions
• Storing & reheating
• How does it work on Slimming World?
• Surf ‘n’ turf fajita traybake and GLP-1 medications
• More fakeaway recipes to try
• FAQ
• Recipe

What is surf ‘n’ turf?

Surf ‘n’ turf simply means a dish that combines seafood (“surf”) with meat (“turf”) – most often prawns or lobster paired with steak. It’s a classic combination that you’d usually only find on a restaurant menu, but here we’re making it a relaxed, weeknight-friendly fakeaway. In the US, this kind of dish is often made with shrimp instead of prawns, and the recipe works just as well either way. The key is buying a good cut of steak – sirloin or ribeye will give you tender, melt-in-the-mouth results that make the whole dish amazing.

Why You’ll Love This Recipe

• It feels indulgent but it’s genuinely slimming friendly. Just 350 kcals per serving and 39g of protein makes this very filling and satisfying. Low calorie fajitas have never tasted so special.
• One tray, minimal washing up. Everything – the steak, the peppers, the onions, the prawns – is cooked on a single baking sheet. A weeknight win.
• It’s ready in 30 minutes. Ten minutes to prep, twenty minutes to cook. Faster than a takeaway delivery.
• A homemade fajita spice mix. No packet mixes with hidden sugars here – just smoked paprika, oregano, garlic granules and a pinch of chilli, all blended together in seconds.
• Great for impressing guests. This is the kind of dish that looks and tastes like you’ve made a real effort, without the stress. Everyone thinks you’ve gone all-out.

Variations and Substitutions

• Swap the steak for chicken thigh fillets if you prefer. They’ll need slightly longer in the oven – around 25 minutes at 200°C – and you won’t need the resting step, so just add the prawns with 5 minutes to go.
• Make it vegetarian by skipping the steak and prawns entirely and replacing them with halloumi slices and a drained tin of black beans stirred in with the peppers. It still works beautifully with the spice mix.
• No king prawns? Raw, peeled tiger prawns or even cooked cold-water prawns work fine – just reduce the final oven time to 3 minutes if using cooked prawns, as they only need warming through.
• Bulk it out with beans. A tin of drained pinto beans or black beans stirred in with the prawns adds extra fibre and makes it go further for a hungry family.
• Dial up or down the heat. The chilli flakes as written give a gentle warmth. Double them for a proper kick, or leave them out entirely for a milder version that kids will enjoy.

Serving Suggestions

• Wrap it up. Serve in warm tortilla wraps with shredded lettuce, a spoonful of refried beans, and a squeeze of lime. Add a dollop of salsa for extra flavour – my dark and smoky chipotle salsa is perfect alongside it.
• Keep it low carb. Serve the fajita mix over large lettuce leaves or in a bowl on its own. With 14g of carbs per serving, it’s naturally very manageable.
• Go full fakeaway spread. Add some crispy honey soy chicken or another dish from the Fakeaways chapter for a proper sharing feast.
• Add sides. A simple green salad, some guacamole or a bowl of extra lime wedges and coriander on the table lets everyone customise their plate.

Storing and Reheating

• Fridge: Cool completely and store in an airtight container for up to 2 days. The peppers and onions keep really well, though the prawns are best eaten on the day.
• Freezer: The steak and pepper mix freezes well for up to 3 months – I’d recommend freezing before adding the prawns, and adding fresh prawns when you reheat. Cool fully before freezing.
• Reheating: Reheat thoroughly in a hot oven (200°C fan) for 10–12 minutes until piping hot, or in a frying pan over a medium-high heat for 5–6 minutes.

How does Surf ‘n’ Turf Fajita Traybake work on Slimming World?

The prawns, steak and vegetables are all Free Foods on the plan. The potential swips come from the tortillas that you may use to serve these, although there are many options on the plan which are Healthy Extra B choices- check in group or on the app to find out which ones.

Surf ‘n’ Turf Fajita Traybake and GLP-1 medications

If you’re taking a GLP-1 medication such as Mounjaro, Wegovy or Ozempic, this recipe is a really good one to have on hand. Here’s why:

High protein content. With 39g of protein per serving, this dish supports muscle preservation — something that becomes especially important when eating less food overall on a GLP-1 medication.

Works brilliantly in smaller portions. The fajita mix is just as delicious served as a lighter bowl with some lettuce and lime, rather than in wraps, which makes it easy to adjust to your appetite on any given day.

Easy to batch and freeze. On low-appetite days, it’s invaluable to have a portion of something nutritious and high-protein ready in the freezer. I’d suggest freezing the steak and pepper mixture (before adding the prawns), then adding fresh cooked prawns when you reheat.

Gentle on digestion. The soft, roasted peppers and well-rested steak are easy to eat and tend to sit well even when nausea is a factor.

As always, for personalised dietary advice while taking GLP-1 medication, please speak with your healthcare provider or a registered dietitian.

More fakeaway recipes to try

If you’ve loved surf’n’turf fajita traybake recipe, here are a few more from the site that I think you’d enjoy:

• Traybake (sheet pan) chicken fajitas – Another easy one-tray fajita recipe- this has always been a site favourite.
• Mexican lasagne – A different take on a Mexican feast.
• Slow cooker salsa – A tasty salsa made with ease in the slow-cooker.
• Mexican-style chicken mole – A decadent tasting chocolate and chilli sauce is delicious with tender chicken.