Steak and Chicken Fajitas

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2 tablespoons vegetable oil, plus more for the grill and brushing

Grated zest and juice of 1 lime

1 clove garlic, grated

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon packed dark brown sugar

Kosher salt and freshly ground pepper

1 pound skirt steak, cut into 4- to 6-inch-long pieces 

1 pound skinless, boneless chicken breasts

3 bell peppers (assorted colors), halved lengthwise and seeded

2 large onions, sliced into 1/2-inch-thick rounds

12 to 16 small flour tortillas

Shredded Mexican cheese blend, sour cream, salsa and guacamole, for serving