Step 1

Place the steak and chicken in two baking dishes.

Step 2

In a bowl, stir together the salt, pepper, chili powder, cumin, garlic powder and smoked paprika. Sprinkle it over the flank steak and the chicken thighs. If desired, you can let these sit in the fridge to marinate!

Step 3

Heat your grill to the highest setting. Place the flank steak directly on the grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.

Step 4

After 10 minutes, slice the steak against the grain in to super thin strips.

Step 5

Place the chicken on the grill. Grill it about 5 to 6 minutes per side, then remove and let it sit for 10 minutes. Slice the chicken or pull it apart with two forks.

Step 6

While the steak and chicken are resting, set out your toppings! Many of them can be prepped and made ahead of time and if you’re serving a crowd, I suggest getting the prep work out of the way. You can also wrap your tortillas in foil and warm them in a 200 degrees F oven.

Step 7

Grab your friends and have a taco party!

Step 8

Place the onions in a jar or cup. In a bowl, whisk together the vinegar, water, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar.

Step 9

In a bowl, mash the avocado with a fork. Stir in the, peppers, onion, cilantro, lime juice, salt and pepper. Mix until combined and you have the desired consistency of smashed versus mashed (< your call!). Taste and season additionally with salt and pepper or more lime juice if needed.

Step 10

In a bowl, mix together the tomatoes, onion, cilantro and lime juiced, stirring well. Season with a pinch of salt and pepper.