Place the steak and chicken in two baking dishes.
In a bowl, stir together the salt, pepper, chili powder, cumin, garlic powder and smoked paprika. Sprinkle it over the flank steak and the chicken thighs. If desired, you can let these sit in the fridge to marinate!
Heat your grill to the highest setting. Place the flank steak directly on the grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.
After 10 minutes, slice the steak against the grain in to super thin strips.
Place the chicken on the grill. Grill it about 5 to 6 minutes per side, then remove and let it sit for 10 minutes. Slice the chicken or pull it apart with two forks.
While the steak and chicken are resting, set out your toppings! Many of them can be prepped and made ahead of time and if you’re serving a crowd, I suggest getting the prep work out of the way. You can also wrap your tortillas in foil and warm them in a 200 degrees F oven.
Grab your friends and have a taco party!