Step 1

Combine chipotle powder, cumin, garlic powder, salt, and pepper.

Step 2

In a large bowl or resealable bag, add sliced steak and sprinkle 2/3 of the seasoning mixture.  Combine the lime juice and 4 tablespoons olive oil and mix well.  Pour half the mixture over the steak and refrigerate for 30 minutes, up to 4 hours.

Step 3

Add the remaining lime juice mixture and seasonings to the shrimp and refrigerate.

Step 4

Toss sliced onions, bell peppers, and minced garlic together with remaining olive oil and season with salt and pepper.

Step 5

Preheat grill to medium-high heat for 10-15 minutes with the Grilling Basket inside.  Add the steak in batches, being careful not to overcrowd.  Grill for 3 minutes undisturbed, stir, and continue to cook 1-2 minutes. The steak should be nicely charred but not cooked all the way through.  Remove to a plate and repeat with the rest of the steak.

Step 6

Add shrimp to the pan in a single layer and cook for 2-3 minutes.  Turn shrimp and continue to cook for 1- 2 minutes.  Remove from grilling basket and add to the plate with the steak.

Step 7

Allow the grilling pan to come back to temperature, about 1-2 minutes, with the lid closed.

Step 8

Add veggies in a single layer, cook undisturbed for 4 minutes, stir and cook an additional 2 minutes.  Remove and continue to cook until all veggies are charred nicely but still a bit firm.

Step 9

Add veggies, steak, and shrimp back to the grilling pan and stir until evenly distributed and heated through.

Step 10

Wrap tortillas in aluminum foil and set on the grill.

Step 11

Remove the steak and shrimp mixture from the grill with the tortillas.  Squeeze lime over fajitas.

Step 12

Fill tortillas with steak, shrimp, and veggies, queso fresco, jalapeno, cilantro, and garnish with lime juice.