Chicken & Beef Fajita Tacos

1. Preheat the Grill
Fire up your gas grill with all burners set to low heat. Lightly oil the grates by dipping a paper towel in high-heat cooking oil and wiping the grates with tongs. This helps prevent food from sticking.

2. Season the Meat
Season your meats generously with Mexican seasoning, coarse salt, and black pepper to taste.

3. Grill the Meat
Place the meats on the grill and cook while monitoring internal temperatures.

For steaks or chops, once they reach about 100°F internal temperature, move them over higher heat to get a good sear and cook to your preferred doneness.

If cooking poultry, cook until the internal temperature reaches 157–160°F, then remove from the grill and allow it to rest. The carryover heat during resting will allow the chicken to safely rise to the recommended 165°F internal temperature while helping keep the meat juicy.

Once all meats are finished cooking, slice or dice into bite-size pieces.

4. Cook the Vegetables
Slice the onions and peppers. Heat a lightly oiled skillet, season the vegetables, and cook until they reach your desired tenderness.

5. Warm the Tortillas
Warm the taco shells over low heat on the grill until soft and pliable.

6. Build the Tacos
Fill each taco with grilled meat and sautéed vegetables. Top with cotija cheese, chopped cilantro, and Mexican hot sauce.