What you need:
- 1/2 lb of protein per person (we gravitate toward shrimp and boneless, skinless chicken thighs)
- paprika, salt, chili powder of some sort, ground cumin
- a can of chipotles in adobo sauce (found in nearly every grocery store)
- 6-10 corn tortillas per person
- 1-2 ripe avocados
- cilantro & radishes (optional)
- grated cheese (also optional)
First, pat the thighs dry if that's what you're using. Mix 2 parts salt and one part each chili, cumin and paprika in a small bowl. Mix and rub over the chicken. Pull out one of the chipotles, chop it finely, put it in a second larger bowl and stir with several teaspoons of the adobo sauce and 2-3 tsp of vinegar. Throw the (uncooked) shrimp in the bowl and mix well. Let them sit a bit while you chop radishes and cilantro.
Quick guac: slice the avocado in half lengthwise, remove the pit and scoop the meat into a bowl with a spoon. Add 3-4tbsp of salsa, a pinch of salt, either a minced/pressed garlic clove or a pinch of garlic powder, and a tbsp or so of vinegar. Mash up the avocado and mix with the other things and you've got 3 minute guac.
Then: heat 3-4tbsp of oil over medium high heat in a saute pan. Put the chicken in, cover and leave for 4 minutes or so. Turn once, cover again and then after another 4 minutes remove. Add the shrimp--they will take much less time, 3-4 minutes. Put the tortillas into the microwave wrapped in a damp towel for 45 seconds.
Chop the chicken into ~1/2" pieces, put on a plate with the shrimp and bring everything to the table. Plan on doubling up the tortillas since they tend to break.