Fajitas on the Grill
| Yield: | 12 Servings |
| Categories: | Meat |
| 2 1/4 | lb | Skirt steak |
| 1 1/2 | lb | Boneless; skinless chicken breasts; halved and trimmed of fat and connective tissue |
| 1 | lb | (about 18) large shrimp; shelled and deveined |
| 2 | Live lobsters (about 1-1/2 pounds each) | |
| 2 | tb | Plus |
| 1 | ts | Salt |
| 2 | c | Tomato-based bottled hot salsa |
| 1 | c | Chopped red onion |
| 1 | c | Packed fresh cilantro (stems may be used) |
| 4 | Fresh jalapeno chiles; stemmed and chopped | |
| 1/4 | c | Gold tequila |
| 1/4 | c | Fresh lime juice |
| 1 | c | Amber beer; such as Dos Equis |
| 24 | (6-inch) flour tortillas; warmed | |
| Pico de gallo | ||
| Guacamole |
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