Chipotle Chicken and Shrimp Fajitas

 

1 chicken breast, split in half (about 3/4 lb)

1/2 pound of shrimp, peeled and deveined
3 tablespoons chipotle sauce
1 teaspoon chili powder
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cup sliced bell peppers
1 cup sliced onion
1 tablespoon olive oil
salt and pepper, to taste
Flour tortillas, for serving
Guacamole, for serving
Pico de gallo, for serving

Combine the  chipotle sauce, chili powder, paprika, garlic, cumin, coriander, salt and pepper.

Place the chicken into a bag, and the shrimp into another bag.  Divide the marinade between both bags and let them marinate for 15 minutes.

 Heat a grill to medium-high heat, and grill the chicken for 4-5 minutes per side, or until cooked through.

Cook the shrimp for 2 minutes per side, until they’re just opaque.

Set the cooked chicken and shrimp aside.

 In a cast iron skillet, heat 1 tablespoon of olive oil on medium heat, then toss in the chopped peppers and onions.  Season them with salt and pepper.

Cook the peppers and onions for 7-10 minutes, until they’re slightly charred and tender.

Slice the chicken into strips, and remove the shrimp from the skewers.

Lay the sliced chicken and shrimp on top of the sizzling veggies, and turn the heat off.

 Serve with flour tortillas, guacamole, pico de gallo and sour cream.