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Combine the chipotle sauce, chili powder, paprika, garlic, cumin, coriander, salt and pepper.
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Place the chicken into a bag, and the shrimp into another bag. Divide the marinade between both bags and let them marinate for 15 minutes.
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Heat a grill to medium-high heat, and grill the chicken for 4-5 minutes per side, or until cooked through.
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Cook the shrimp for 2 minutes per side, until they're just opaque.
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Set the cooked chicken and shrimp aside.
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In a cast iron skillet, heat 1 tablespoon of olive oil on medium heat, then toss in the chopped peppers and onions. Season them with salt and pepper.
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Cook the peppers and onions for 7-10 minutes, until they're slightly charred and tender.
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Slice the chicken into strips, and remove the shrimp from the skewers.
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Lay the sliced chicken and shrimp on top of the sizzling veggies, and turn the heat off.
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Serve with flour tortillas, guacamole, pico de gallo and sour cream.