Surf and turf tacos with chipotle salsa

Trim the end of half an onion, cut into strips, separate and put in a bowl.

Trim two jalapenos, halve, seed and cut; add to the onions and set aside.

Trim excess fat from the flank steak, cut against the grain, then chop into small squares.

Squeeze over the juice of one lime, drizzle with oil, season with onion powder, garlic powder, paprika, black pepper and salt, and coat well.

Chop the peeled, deveined shrimp into smaller pieces and pat dry.

Drizzle with oil, season with salt, paprika, onion powder, garlic powder and lemon pepper, and mix to coat.

Blend sour cream, chipotles in adobo, garlic, lime juice, chili powder, black pepper and salt until smooth for the chipotle salsa.

Heat a comal over medium-high heat and add the steak in a single layer; cook a few minutes.

Move the steak around, add the onion and jalapenos, and cook another two minutes.

Push the steak aside, add the shrimp and leave until it changes color, about two minutes.

Mix everything together and cook another two minutes.

Heat a little oil on the comal over medium-low heat, warm corn tortillas until they bubble, and flip.

Top with cheese; when it begins to melt, add the steak and shrimp and chipotle salsa from a squeeze bottle, and fold closed.