Surf and Turf Tacos

$Here’s what you need for your surf and turf tacos: - 8 small corn tortillas - 1 lb shrimp, peeled and deveined - 1 lb flank steak - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - 1 avocado, sliced - 1 cup shredded cabbage (green or purple) - ½ cup fresh cilantro, chopped - 1 lime, cut into wedges - ½ cup sour cream (optional) This mix of fresh ingredients brings the dish to life. The shrimp and flank steak provide great flavors. The spices add warmth and depth. Don't skip the lime juice; it brightens everything. The avocado adds creaminess, while the cabbage gives crunch. This combination makes each bite exciting and enjoyable. {{ingredient_image_1}} To start, you need to mix the marinade. In a small bowl, blend one tablespoon of olive oil, one teaspoon of chili powder, one teaspoon of garlic powder, and one teaspoon of cumin. Add salt and pepper to taste. Rub this mixture all over the flank steak. Let it marinate for at least 30 minutes. This step makes the meat juicy and packed with flavor. Next, preheat your grill or grill pan to medium-high heat. Grill the flank steak for about 5 to 7 minutes on each side. You want it cooked to your liking. Once done, let the steak rest for 5 minutes. Resting helps keep the juices inside the meat. After resting, slice the steak thinly against the grain for the best texture. Now, let’s cook the shrimp. Heat a dash of olive oil in a skillet over medium heat. Season the shrimp with salt and pepper. Sauté them for about 3 to 4 minutes. You know they are done when they turn pink and opaque. Once cooked, remove them from heat and set aside. Warming the tortillas is easy. You can use a dry skillet or place them directly on the grill. Warm each tortilla for about 30 seconds on each side. This will make them soft and easy to fold. Now it's time to build your tacos. Take a warmed tortilla and layer it with slices of flank steak. Next, add the sautéed shrimp. Top it off with avocado slices and shredded cabbage. Finally, sprinkle fresh cilantro over the top for a burst of flavor. When serving, squeeze some lime juice over the tacos. This adds a nice zing. You can also drizzle sour cream on top if you like. This creamy touch enhances the flavors and makes the dish even more enjoyable. Marinating makes meat and seafood taste better. It adds flavor and tenderizes the meat. For surf and turf tacos, use a blend of olive oil, chili powder, garlic powder, cumin, salt, and pepper. This marinade takes just 30 minutes. To get perfect grill marks, preheat your grill. Cook flank steak for 5-7 minutes on each side. Let it rest for 5 minutes after cooking. This keeps it juicy. For shrimp, cook in a skillet. Avoid overcooking them. They should turn pink and opaque in about 3-4 minutes. You can add more flavor with toppings. Try avocado slices for creaminess. Shredded cabbage adds crunch. Fresh cilantro gives a bright taste. Lime juice enhances all the flavors. If you like, drizzle sour cream on top for extra richness. Pro Tips Marinate the Steak Longer: For even more flavor, consider marinating the flank steak for a few hours or overnight. This will enhance its tenderness and taste. Use Fresh Shrimp: Opt for fresh shrimp instead of frozen if possible. Fresh shrimp has a better texture and flavor, elevating your tacos. Warm Tortillas Properly: Ensure your tortillas are warm and soft before assembling. This makes them pliable and prevents tearing when filled. Customize Your Toppings: Feel free to add additional toppings such as diced tomatoes, jalapeños, or a drizzle of your favorite hot sauce for an extra kick. {{image_2}} You can swap shrimp for other seafood like fish or scallops. Fish like tilapia or mahi-mahi work well. They add a mild taste that pairs nicely with steak. Scallops bring a sweet, tender flavor to the mix. If you prefer meat, chicken or pork are great options too. Marinate chicken thighs or pork tenderloin just like the flank steak for great flavor. Think about the type of taco you want. Soft corn tortillas are classic, but hard shells add crunch. You can use flour tortillas for a different bite. They hold fillings well and make for a soft taco. Experiment with different shapes and sizes to find what you love best. Spice up your tacos with seasonings based on what you enjoy. Besides chili powder, try paprika for smokiness. Cumin adds earthiness, while lime zest brings brightness. If you like heat, add cayenne pepper or hot sauce. Fresh herbs like cilantro or parsley boost flavor and freshness. Each option lets you create a unique taste just for you. To keep your cooked meat and shrimp fresh, store them in airtight containers. This will help seal in moisture and flavor. Make sure to cool them to room temperature before sealing. You can keep cooked shrimp in the fridge for up to three days. The flank steak can last for four days if stored properly. When reheating tacos, I recommend using an oven or a skillet. Preheat your oven to 350°F. Place the tacos on a baking sheet for about ten minutes. If using a skillet, heat it on medium. Add a few drops of oil, then place the tacos in the skillet. Heat for about three minutes on each side. This method keeps the tortillas soft and the filling warm. You can freeze assembled tacos, but it’s best to freeze the meat and shrimp separately. Wrap them in plastic wrap and place them in a freezer bag. They can last up to three months. When ready to eat, thaw them overnight in the fridge. Reheat as mentioned above, then assemble your tacos fresh! Surf and Turf Tacos are a fun mix of land and sea flavors. They combine juicy flank steak and tender shrimp, wrapped in corn tortillas. You add fresh toppings like avocado and cabbage for extra crunch. This dish offers a great balance of savory meat and sweet seafood. It's perfect for taco night or any casual meal. To kick up the heat, add sliced jalapeños or a hot sauce of your choice. You can use a spicy marinade with more chili powder or paprika. Another option is to mix diced chipotle peppers in adobo sauce into the sour cream. These simple changes will give your tacos a delicious kick. Yes, you can prep some parts ahead of time. Marinate the steak and store it in the fridge for up to 24 hours. Cook the shrimp and steak the day before, then keep them in the fridge. Warm them up before serving. You can also slice the avocado and store it in lemon juice to keep it fresh. Great sides include Mexican rice or refried beans for a filling meal. You can also serve chips with fresh salsa or guacamole. A light salad with lime vinaigrette adds a fresh touch. Don't forget some corn on the cob for a fun, summery vibe! In this blog post, we explored how to make delicious surf and turf tacos. We covered all the key ingredients, from shrimp to flank steak. I shared step-by-step instructions to ensure each component tastes great. Additionally, I offered helpful tips for marinating and cooking. You can also transform this recipe with variations and toppings to suit your taste. Overall, these tacos are a fun way to enjoy seafood and meat together. Try making them for your next meal and impress your family or friends with these tasty flavors!$

Delicious tacos filled with grilled flank steak and sautéed shrimp, topped with fresh avocado and cabbage.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Mexican

Servings 4

Calories 500 kcal

Ingredients

8 small corn tortillas
1 lb shrimp, peeled and deveined
1 lb flank steak
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
to taste salt and pepper
1 avocado, sliced
1 cup shredded cabbage (green or purple)
0.5 cup fresh cilantro, chopped
1 lime, cut into wedges
0.5 cup sour cream (optional)

Instructions

In a small bowl, mix olive oil, chili powder, garlic powder, cumin, salt, and pepper. Rub this mixture all over the flank steak and let it marinate for at least 30 minutes.
Preheat a grill or grill pan over medium-high heat. Grill the flank steak for about 5-7 minutes on each side or until it reaches your desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
In a skillet over medium heat, add a dash of olive oil. Season the shrimp with salt and pepper, then sauté for about 3-4 minutes until they turn pink and opaque. Remove from heat.
In a dry skillet or directly on the grill, warm the corn tortillas for about 30 seconds on each side until they are soft and pliable.
On each tortilla, layer slices of flank steak, sautéed shrimp, avocado slices, and shredded cabbage. Top with fresh cilantro.
Squeeze lime juice over the assembled tacos and drizzle with sour cream if desired.

Notes

Feel free to add your favorite toppings.

Keyword avocado, shrimp, steak, surf and turf, tacos