10 Corn Or Flour Tortillas

5 Wooden Or Metal Skewers

A Pound Of Cleaned And Deveined Shrimp

Two Tilapia Or Red Snapper Filets

A Tablespoon Of Coarsely Chopped Red Onions

A Tablespoon Of Coarsely Chopped Scallions

A Peeled Garlic Clove Cut In Half

A Tablespoon Of Coarsely Chopped Fresh Cilantro

The Juice Of 1/2 Lime

A Teaspoon Of Chile Powder

A Teaspoon Of Cumin

A Teaspoon Of Dried Oregano

A Teaspoon Of Red Cayenne Pepper

1 1/2 Teaspoons Of Sea Salt

Two Tablespoons Of Canola Oil

Two Large Food Storage Bags

Into a mixing bowl, add the red onions, scallions, garlic, cilantro, the lime juice, chile powder, cumin, oregano, cayenne pepper, sea salt and the canola oil. Whisk until well blended.

Add the fish filets and the shrimp to the mixing bowl. Toss to coat the fish and the shrimp with the marinade. Add the fish, shrimp, and the marinade to the food storage bags. Refrigerate the fish and the shrimp for one hour.

Pat the fish and the shrimp with a paper towel to remove any excess marinade. Place the shrimp on skewers. Grill the fish and the shrimp on a hot gas or charcoal grill for about seven minutes on each side turning only one time. When cooked, the fish should be white in color and firm to the touch. The shrimp should be pink in color.

Cut the fish into strips. Remove the shrimp from the skewers. Serve in tortillas with your favorite condiments such as guacamole and/or tomato salsa.