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1
In cup, combine tequila, lime juice, cumin, garlic, and 1 teaspoon salt.
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2
Divide marinade between 2 large self-sealing plastic bags.
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3
Add steak to 1 bag with marinade, and chicken to remaining bag, turning meat to coat.
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4
Seal bags, pressing out excess air; refrigerate at least 2 hours or overnight, turning over several times.
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5
Soak skewers in water to cover at least 30 minutes.
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6
Meanwhile, prepare charcoal fire or preheat gas grill for direct grilling over medium heat.
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7
Thread skewers horizontally through onion slices.
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8
Brush onion slices with some oil; sprinkle with 1/4 teaspoon salt.
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9
In medium bowl, toss 1/2 teaspoon salt and remaining oil with peppers.
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10
Place onions and peppers on hot grill rack.
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11
Cover grill and cook vegetables 10 to 12 minutes or until tender, turning over once.
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12
Remove vegetables to large platter as they are done.
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13
Remove skewers from onions.
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14
Transfer peppers to cutting board; cut into 1/2-inch-wide slices.
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15
Return to platter with onions.
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16
Set aside.
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17
Remove steak and chicken from bags; discard marinade.
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18
Place steak and chicken on grill.
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19
Sprinkle steak and chicken with remaining 1/2 teaspoon salt.
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20
Cover grill and cook steak 6 to 8 minutes for medium-rare or until desired doneness, turning over once.
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21
Cook chicken 7 to 9 minutes or until juices run clear when thickest part of chicken breast is pierced, turning over once.
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22
Transfer steak and chicken to cutting board; let steak stand 10 minutes for easier slicing.
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23
Thinly slice chicken; transfer to platter with vegetables.
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24
Thinly slice steak against the grain; place on platter.
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25
To assemble fajitas, spoon some steak or chicken and onion and pepper slices onto center of each tortilla.
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26
Top with some salsa, sour cream, and cilantro.
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27
Fold and eat out of hand.
