In a small bowl add two teaspoons of chili powder, 1 1/2 teaspoons of cumin 1 teaspoon of paprika, 1/2 teaspoon of coriander,1 teaspoon of salt, and 1/2 teaspoon of black pepper. Use a fork or whisk to combine.
Add one tablespoon of the fajita seasoning to the shrimp and give it a few stirs until the shrimp are covered.
Add 1 tablespoon a canna of olive oil to the shrimp and stir until the shrimp are covered again and then set them aside.
Add one teaspoon of fajita seasoning and stir until combined.
Add 2 tsp of canna olive oil, stir again until combined.
Put the lobster and shrimp in the refrigerator to marinate for about 15 - 30 minutes.
Slice onions and peppers into half inch slices the long way and put them aside in a large bowl.
Add the rest of the fajita seasoning to the chopped onions and peppers and combine.
Break apart the cojita cheese and set it aside.
Add shrimp to a medium size pan and cook for 2-3 minutes on each side. Then set them aside.
Add 1 tbsp of olive oil to a cast iron skillet and turn heat on medium.
Add minced garlic and saute for 1-2 minutes.
Add onions and peppers and let them cook for 2-3 minutes.
Add shrimp and lobster to the skillet and stir until combined.
Slice a lime in half and squeeze each half over the fajita mix and sprinkle cilantro on top
Place flour tortillas on a plate and serve fajitas with your favorite toppings!
