Easy Chipotle Chicken and Shrimp Tacos Recipe

Peel and devein the 1 pound large shrimp, slice the 1 red bell pepper, and 1 yellow bell pepper, dice the 1 medium onion, and chop the ½ cup fresh cilantro. Set aside.
In a bowl, toss the 1 ½ pounds chicken breast into pieces and shrimp with 2 tsp chipotle powder, Salt and pepper, 1 lime juice, 3 cloves garlic, and 2 tbsp olive oil until evenly coated.
Heat a skillet over medium heat with a little olive oil. Cook the chicken pieces for 5–7 minutes until golden brown and cooked through. Remove and set aside.
In the same skillet, cook the shrimp for 2–3 minutes per side until pink and opaque. Remove from heat.
Add sliced bell peppers and onions to the skillet. Sauté for 3–4 minutes until slightly softened but still crisp.
Warm the 12 small corn tortillas, then layer chicken, shrimp, sautéed veggies, and diced onions. Top with fresh cilantro and a squeeze of lime juice.
Serve immediately while warm. Optionally, add salsa, avocado, or a drizzle of sour cream for extra flavor.