Grilled Steak & Shrimp Fajitas

I'm still posting about our vacation meals, trying to pretend I'm still there, and not back in the office. Eventually I'll catch up to reality, but for now I'm going to hold off. We had a fajita night while at the lake, where I made some shrimp and steak fajitas.

My mom made a massive amount of guacamole that was devoured pretty quickly. Those aren't my man hands, those are my husbands.

And I used some fresh corn off the cob to make this corn and tomato scramble recipe that I love.

The recipe for the fajitas is below and the guacamole recipe is the one I made in this post but was multiplied  by three.

Ingredients

For Marinade

3 tablespoons olive oil
1 tablespoon soy sauce

Juice from 6 lemons

4 garlic cloves, minced

2 teaspoons onion salt

2 teaspoons ground cumin

2 teaspoons garlic powder

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon pepper

5-10 drops of hot sauce (depending on the spice you can handle)

Other Ingredients

2 lbs skirt steak or shrimp, or a combination of both

1 large onion, quartered and seperated

3 green peppers, sliced
olive oil
salt
pepper
flour tortillas
Toppings
shredded cheddar cheese
sour cream
guacamole
salsa

Directions
Coat steak and/or shrimp with marinade and marinate in the refrigerator. Steak should marinate for 2 hours and shrimp for 20 minutes.

Heat outside grill (or you can use a grill pan on medium high heat). Place onion and pepper on tin foil and brush with olive oil, sprinkle with salt and pepper and place on the grill. Cook for approximately 20 minutes, stirring them around occasionally. Set aside and keep warm while cooking steak and shrimp. Cook steak for about 3-4 minutes on each side for medium rare and cook shrimp about 3-4 minutes total, or until opaque and cooked through.

Warm tortillas by covering with a damp paper towel and heating in microwave for 1 minute and slice steak before serving. Assemble meat and/or shrimp and vegetables in tortilla and add your desired toppings.