Instructions

Marinate the Chicken:  in a small bowl, add all your ingredients (except the chicken) and whisk together until all combined.  Place chicken in a small baking dish or a plastic bag.  Pour the marinade over the chicken and make sure you coat all your pieces of chicken.  Cover with plastic wrap or seal the bag and place in the refrigerator for several hours to marinate.  You can also marinate overnight.  Remove from fridge about 20-30 minutes prior to grilling.

Prep & Marinate the Shrimp:  Peel & Devein all the shrimp.  In a small bowl, whisk together all the ingredients for the shrimp marinade.  Place shrimp in a small bowl or plastic bag.  Pour the marinade over the shrimp, cover with plastic wrap or seal the bag.  Place in fridge for 15-20 minutes.  *you can marinate the shrimp when you pull your chicken out of the fridge, about 20 minutes prior to grilling all your meats.

Prep the Steak:  Remove the steaks from the fridge about 20-30 minutes prior to grilling.  Season with S&P on all sides of the meat.

Heat the grill on high so it reaches about 350-450 degrees.  The Chicken will take the longest, then the steak and the shrimp will cook very quickly.  So plan your cooking times for each meat so they can come off the grill at the same time, to allow for the meat to rest.

• Grilling Steaks:  grill about 5 minutes then turn it over to grill the other side.  Grill for another 5 minutes for medium-rare and about 7-8 minutes for medium.   Remove from grill, place a piece of foil loosely over the meat and let rest for about 5 minutes to allow the juices to redistribute.  Slice thinly and place on your platter.
• Grilling Chicken:  grill about 6 minutes per side or until the internal temp on the chicken reaches 160 degrees.   Cooking time will vary depending on how big your chicken is.  Remove from grill, cover with foil  and let rest for about 5 minutes.  Slice thinly and place on platter
• Grilling Shrimp:  the shrimp cooks very quickly.  You only want to grill until it starts to turn a nice pink color on the outside and opaque/white in color on the inside, about 3 minutes per side.   Remove from grill.  Because I am serving these on my taco bar I like to remove all the tails for my guests.  Place on your platter.

Guacamole served in a Molcajete

I like to setup a Taco Bar with my platter of meats, my homemade chips and salsa, guacamole that I served in my Molcajete, Spanish Rice, roasted corn, sour cream, shredded lettuce & cheese (I used Colby Jack Cheese).  I also served both flour tortilla wraps and corn tortilla wraps.

Warming the Tortilla Wraps:

• Flour Wraps:  place the desired amount of wraps into foil, cover tightly and place in a 350 degree oven for about 20 minutes.
• Corn Wraps:  the best way I have found to heat corn tortilla wraps is on the stove, in a cast iron skillet.  Heat on medium heat for about 15 seconds or so per side.  Place in foil and cover.  Repeat until all your corn tortillas are heated through.

Place all your wraps in a tortilla dish/warmer or keep in the foil and let your guests help themselves.  Figure about 1-2 wraps per child and about 3-4 per adult (if using small wraps).  Some adults may have more!