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1
In a medium bowl, whisk lime juice, 8 tbs of oil, garlic, worcestershire, brown sugar, jalapeno, cilantro, 1 and 1/2 seasoned salt, teaspoon crushed red pepper flakes, cumin, and pepper. Remove 1/4 c of marinade and set aside.
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2
Add another 1/2 tsp of seasoned salt to marinade. Add the whole chicken breasts in 1/2 marinade, and sirloin steaks to other half cover and refrigerate for 15 minutes.
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3
Slice onions into onion rounds and red and yellow peppers into strips. Brush both sides of onion rounds and peppers with oil and season with salt and black pepper. Set aside.
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4
Heat up BBQ grill. Flatten chicken to an even thickness before cooking. Cook whole chicken breasts until cooked through (175 degees) Remove. and put on plate with a tent of foil to keep warm. Place whole sirloin steaks on grill and cook on high about 3-4 minutes each side. Place in separate foil tent.
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5
Grill vegetables until done and put in bowl.
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6
Cut up chicken breasts into strips and add to 1/2 of vegetables. Cut up sirloin steaks diagonally across the grain and add to the remaining vegetables. Add the reserved marinade to both the chicken and beef and toss until all are covered with remaining marinade.
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7
Serve in warm flour tortillas.
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8
Garnish with avacado slices and sour cream.
