Mixed Fajitas with Peppers and Onions

These chicken and steak fajitas combine traditional Mexican flavors such as cumin, lime juice, ground chili pepper and fresh cilantro. Serve with sauteed beans and rice for fullness.
Cut the fat from the steak and make lozenges on both sides.Combine the juice and the following 7 ingredients (juice with garlic) in a small bowl. Divide the marinade evenly between 2 large zippered plastic bags, with the steak in one bag and the chicken in the other. Close the bags and let them marinate in the refrigerator for 6 hours or overnight, turning the bags over periodically. Remove the steak and chicken from the bags, rinsing off the marinade.Cook on the grill or in a broiler.Place the steak on a grill rack or baking dish greased with cooking spray and cook for 10 minutes on each side or until desired browning. Slice the steak diagonally across the fibers in thin slices. Place the chicken on a grill rack or broiler tray greased with cooking spray; cook for 6 minutes on each side or until tender. Cut the chicken into thin slices.Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper; simmer for 10 minutes or until the onion mixture begins to brown.Preheat the tortillas according to the instructions on the package.Spoon the steak or chicken, onion mixture, tomatoes, and cilantro into the center of each tortilla; roll up.