Surf Turf Steak Shrimp Tacos

This Surf and Turf Steak and Shrimp Tacos recipe brings together juicy slices of steak and tender shrimp for a vibrant and flavorful taco experience. It is perfect for a quick weeknight dinner or a casual gathering that satisfies cravings with a delicious mix of textures and tastes.

I first made this dish on a busy weeknight when I wanted something special but fast. Now it is one of those meals my family asks for whenever we want a fun twist on traditional tacos.

Ingredients

• Eight small flour tortillas: soft and pliable for easy rolling
• Two hundred grams flank steak, sliced thin: flank steak cooks quickly and stays tender when sliced against the grain
• Two hundred grams shrimp, peeled and deveined: fresh or thawed shrimp delivers sweet, juicy flavor
• Half a red bell pepper, sliced: adds sweetness and color, pick firm peppers without blemishes
• Half an onion, sliced: balances the dish with a mild sharpness, choose firm onions with dry skins
• Two garlic cloves, minced: essential for depth, use fresh for best aroma
• Two tablespoons olive oil: a good quality extra virgin variety enhances flavor
• One teaspoon chili powder: brings warmth without overwhelming heat
• Half a teaspoon cumin: earthy notes that are critical for Mexican flavors
• Salt and pepper to taste: basic seasonings that bring out the best in every ingredient
• Fresh chopped cilantro: bright herb that finishes the dish beautifully
• Lime wedges for serving: the acidity brightens each bite

Step-by-Step Instructions

Sear the Proteins:

Season the sliced steak and shrimp with chili powder, cumin, salt, pepper, and minced garlic. Heat olive oil in a pan over medium-high heat. Add the steak slices and cook for two to three minutes until they reach your preferred doneness. Remove the steak from the pan and set aside. Next, cook the shrimp in the same pan until they turn pink and are fully cooked but still tender.

Sauté the Vegetables:

In the same pan, toss in the sliced onions and red bell peppers. Cook until they develop a slight char but still retain some crunch. This step adds texture and a subtle caramelized sweetness to the dish.

Warm the Tortillas:

Heat the flour tortillas briefly in a dry pan or gently in the microwave until pliable and warm. This makes them easier to fold without cracking.

Assemble the Tacos:

Fill each tortilla with a mix of steak, shrimp, and sautéed vegetables. Garnish generously with fresh chopped cilantro and serve with lime wedges on the side for squeezing over the tacos. The citrus adds a bright finishing note that enhances the flavors.

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My favorite part of this recipe is the blend of steak and shrimp. It’s a family favorite that started at a cookout when we wanted to treat everyone to something special yet simple. The fresh lime and cilantro always bring back warm memories of summer gatherings.

Storage Tips

Store leftover steak and shrimp separately from the tortillas and vegetables in airtight containers in the refrigerator. Consume within two days for the best flavor and texture. Reheat the proteins gently in a pan to avoid overcooking. Warm the tortillas separately before serving to keep them soft.

Ingredient Substitutions

If you prefer corn tortillas for a gluten-free option, they work just as well but might be a little less flexible. You can swap flank steak with skirt steak or sirloin depending on availability. For shrimp, medium-sized raw shrimp work best but pre-cooked can be used if warmed carefully. Bell peppers can be replaced with poblano peppers or even thin slices of zucchini for a different vegetable twist.

Serving Suggestions

Serve these tacos with a simple side of Mexican rice or black beans for a complete meal. A fresh corn salad or a crunchy slaw adds a nice contrast in texture. Finish with your favorite salsa or a drizzle of crema if you tolerate dairy, or a squeeze of extra lime juice for brightness.

Cultural Context

Tacos are a staple of Mexican cuisine and traditionally made with one type of protein. This surf and turf version adds a modern twist that reflects how diverse ingredients can be combined for a fresh take on a beloved classic. The spices chosen highlight the earthy and smoky flavors typical of Mexican cooking.

Pro Tips

• Season the shrimp and steak well ahead for maximum flavor infusion
• Do not overcrowd the pan when cooking to get a nice sear instead of steaming
• Avoid overcooking shrimp by removing them as soon as they turn pink to keep them tender and juicy

Recipe FAQs

→ How can I prevent shrimp from becoming rubbery?

Cook shrimp quickly over medium-high heat until just pink and opaque. Avoid overcooking to keep them tender and juicy.

→ What cut of steak works best for this dish?

Flank steak is ideal as it slices thinly and cooks quickly, offering a flavorful and tender bite.

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used for a different texture and flavor, complementing the steak and shrimp well.

→ What cooking method is recommended for the vegetables?

Sauté the bell peppers and onions until slightly charred to enhance their natural sweetness and add depth of flavor.

→ How should the dish be garnished for best flavor?

Fresh chopped cilantro and a squeeze of lime wedges brighten the dish, balancing the rich steak and shrimp flavors.