Ingredients

• 1 package pre-seasoned fajita skirt steak , 20 ounce
• 0.5 pounds large shrimp , peeled and deveined
• 1 large onion
• 1 medium red bell pepper , quartered
• 1 medium green bell pepper , quartered
• 1 package 6-inch flour tortillas , 8 ounce

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Add skirt steak to the hot grill and cook for 3 minutes per side. Remove steak from the grill and allow to rest for 10 minutes. Skewer shrimp, and cook for 1 minute per side. Remove from the grill.
3. 3 Cut onion into 1/2-inch-thick layers, keeping the rings together. Place onion layers and bell peppers onto the grill and allow to to char slightly, about 2 minutes per side. Remove onions and peppers and roughly chop. Wrap tortillas in foil and warm on the grill, about 3 minutes.
4. 4 Slice steak into strips and remove shrimp from the skewers. Assemble fajitas with steak, shrimp, onion, and bell peppers.

Nutrition per serving