Easy Grilled Fajitas

Ingredients

PROTEIN	QUICK FAJITA MARINADE	GRILL TIME (WITH GRILL UNCOVERED)	INTERNAL TEMPERATURE GUIDE/QUALIFIERS
1 lb (500 g) chicken tenderloins		8–10 minutes	165°F (74°C)
1 lb (500 g) shrimp, 31–40 ct, peeled and deveined 6 bamboo skewers, soaked in water for 30 minutes	2 limes 2 tbsp (30 mL) Chipotle Rub 1 tbsp (15 mL) canola oil	5–8 minutes	Look for shrimp to turn opaque
1 lb (500 g) beef skirt or flank steak		12–15 minutes	140°F (60°C) and rest for 5 minutes.
Optional: flour tortillas, salsa, guacamole, sour cream, shredded cheese, grilled onions, and peppers

Directions

Preheat the Indoor Outdoor Portable Grill for 5 minutes on medium-high heat.
For the marinade, juice the lime to measure 2 tbsp (30 mL). Add the juice, rub, and oil to a medium bowl and stir to combine.
Add the desired protein to the bowl, stir to coat with the marinade, and let sit, covered, in the refrigerator for at least 5 minutes, or up to 30 minutes. For easier grilling of shrimp, thread the shrimp onto the skewers after marinating.
Grill the protein, according to the chart, rotating and moving around the grill occasionally to ensure even cooking. Slice the beef against the grain before serving. For thicker chicken tenderloins, cut the chicken into smaller pieces. Serve with the optional accompaniments.