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Prepare the Marinade:
In a bowl, whisk together lime juice, garlic, cilantro, 1 tablespoon of oil, Dale’s Seasoning, oregano, red pepper flakes, cumin, and coriander.
Marinate the Meat:
Pour the marinade into a large zip-lock bag, add the flank steak and shrimp, and seal tightly. Place in a baking dish and refrigerate for 12 hours, turning occasionally.
Preheat and Prepare:
Remove the meat and shrimp from the bag and pat dry. Preheat the grill to high and the oven to 325°F (165°C). Wrap the tortillas in foil and warm them in the oven for about 15 minutes.
Grill the Steak:
Grill the steak for 3-4 minutes per side for medium-rare. Remove from heat and let rest for 10 minutes before slicing.
Grill the Shrimp:
Once the beef is done, place the shrimp on the grill and cook for approximately 5 minutes or until fully cooked.
Sauté the Vegetables:
In a large skillet, heat the remaining oil over medium-high heat. Add the sliced peppers and onions, cooking until soft and slightly caramelized (about 12-15 minutes). Add the minced garlic, remaining salt, and black pepper, and cook for another 1-2 minutes until fragrant.
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