Use two gallon-sized zipper bags. Put shrimp in one and steaks in another.
Add 1/4 the chipotle peppers in adobo to the shrimp, and the rest to the steaks.
Cut lemons and limes in half. Squeeze juice from one half lemon and one half lime into the shrimp and put the squeezed halves into the bag with the shrimp. Do the same with the rest of the lemons and limes for the steak.
Add one clove mince garlic to shrimp and 3 cloves to the steak.
Add 1/4 of the cilantro to the shrimp and the rest to the steak.
Add 1/2 packet of the fajita seasoning from the fajita kit to the shrimp and 1 1/2 packets to the steak.
Now seal the bags and rub the ingredients around inside the bags to coat the shrimp and steak well. Place in the refrigerator and allow to marinate for 1-2 hours.
We grilled our steak and shrimp, but you could also cook in a frying pan or in the oven. The steak took about 8 minutes per side for medium, but the grill wasn’t extremely hot, so watch it carefully. The shrimp only took about 6-8 minutes total. You can tell when they are firm and plump up nicely.
In a large frying pan or wok, heat a couple of Tbsp. of canola oil on high. When very hot, add peppers and onions and sauté until soft, but not mushy.
Heat the fajita tortillas according to package directions.
Let the steak rest for about 5 minutes before you slice it very thinly.
Serve with toppings so everyone can make their own fajitas.