Surf and Turf Taco Board

In medium bowl, whisk together lime juice, soy sauce, oil, garlic, chili powder, cumin, oregano, salt and pepper. Transfer half the marinade to sealable bag and add flank steak; seal bag, massage to coat and refrigerate for at least 30 minutes and up to 1 hour. Transfer remaining marinade to another sealable bag and add shrimp; seal bag, massage to coat and refrigerate for at least 3 minutes and up to 5 minutes.

Preheat grill to high heat; grease grates well.

Remove steak from marinade (discard marinade). Grill steak, turning once, for 8 to 12 minutes for medium-rare (or cook to preferred doneness). Let rest for 10 minutes, then thinly slice against the grain.

Meanwhile, remove shrimp from marinade (discard marinade). Grill shrimp, turning once, for 4 to 6 minutes or until pink and cooked through.

Meanwhile, warm tortillas according to package directions.

Arrange tortillas on large serving board or platter with steak, shrimp, cabbage, lettuce, guacamole, pico de gallo, onion, cotija, sour cream, cilantro, jalapeño, Mexican rice and lime.

Tip: Substitute flank steak with sirloin or skirt steak if preferred.