Surf and Turf Tostadas with Spicy Queso
Surf and Turf Tostadas with Spicy Queso
Ingredients
For the Guacamole
- 3 avocados, ripe, scooped
- 1/4 cup red onion, finely diced, plus more for garnish
- 1/2 cup tomato, diced, plus more for garnish
- 1 jalapeño, diced, seeds removed for less heat, plus more for garnish
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Steak and Shrimp
- 1 pound skirt steak, cubed into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
For the Tostada Shells
- 8 corn tortillas, 6-inch
- 2 cups vegetable oil, for frying, or as needed
For the Spicy Queso
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup evaporated milk
- 1 1/2 cups pepper jack cheese, shredded
Instructions
- 1
Prepare the Guacamole: In a medium bowl, combine the scooped avocado, finely diced red onion, diced tomato, diced jalapeño, lime juice, and chopped cilantro. Season with salt and black pepper to taste. Mash with a fork until desired consistency is reached. Set aside.
⏱️ 10 min
- 2
Season the Steak and Shrimp: In a small bowl, combine the onion powder, garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cumin, and chili powder. Sprinkle half of the seasoning blend over the cubed steak pieces and the other half over the peeled and deveined shrimp. Toss to coat evenly.
⏱️ 5 min
- 3
Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned steak and cook for 3 to 4 minutes per side, or until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
⏱️ 8 min
- 4
Cook the Shrimp: In the same skillet, add the seasoned shrimp. Cook for 2 to 3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside with the steak.
⏱️ 5 min
- 5
Make the Spicy Queso: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the evaporated milk until smooth. Add the shredded pepper jack cheese and continue to whisk until the cheese is fully melted and the sauce is smooth and creamy. Keep warm over low heat.
⏱️ 10 min
- 6
Fry the Tostada Shells: Pour vegetable oil into a deep pot or large skillet to a depth of about 1 inch. Heat the oil over medium-high heat to 350°F. Carefully place one corn tortilla into the hot oil and fry for 1 to 2 minutes per side, or until golden brown and crispy. Use tongs to remove and place on a wire rack lined with paper towels to drain. Repeat with the remaining tortillas.
⏱️ 10 min•🌡️ 350
- 7
Assemble the Tostadas: To assemble, spread a generous layer of guacamole onto each crispy tostada shell. Arrange pieces of cooked steak and shrimp on top of the guacamole. Garnish with a sprinkle of fresh diced red onion, tomato, and jalapeño (from the reserved portions). Finally, liberally pour the warm spicy queso sauce over each surf and turf tostada. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Surf and Turf Tostadas with Spicy Queso
Ingredients
For the Guacamole
- 3 avocados, ripe, scooped
- 1/4 cup red onion, finely diced, plus more for garnish
- 1/2 cup tomato, diced, plus more for garnish
- 1 jalapeño, diced, seeds removed for less heat, plus more for garnish
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Steak and Shrimp
- 1 pound skirt steak, cubed into 1-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
For the Tostada Shells
- 8 corn tortillas, 6-inch
- 2 cups vegetable oil, for frying, or as needed
For the Spicy Queso
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup evaporated milk
- 1 1/2 cups pepper jack cheese, shredded
Instructions
- 1
Prepare the Guacamole: In a medium bowl, combine the scooped avocado, finely diced red onion, diced tomato, diced jalapeño, lime juice, and chopped cilantro. Season with salt and black pepper to taste. Mash with a fork until desired consistency is reached. Set aside.
⏱️ 10 min - 2
Season the Steak and Shrimp: In a small bowl, combine the onion powder, garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cumin, and chili powder. Sprinkle half of the seasoning blend over the cubed steak pieces and the other half over the peeled and deveined shrimp. Toss to coat evenly.
⏱️ 5 min - 3
Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned steak and cook for 3 to 4 minutes per side, or until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
⏱️ 8 min - 4
Cook the Shrimp: In the same skillet, add the seasoned shrimp. Cook for 2 to 3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside with the steak.
⏱️ 5 min - 5
Make the Spicy Queso: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the evaporated milk until smooth. Add the shredded pepper jack cheese and continue to whisk until the cheese is fully melted and the sauce is smooth and creamy. Keep warm over low heat.
⏱️ 10 min - 6
Fry the Tostada Shells: Pour vegetable oil into a deep pot or large skillet to a depth of about 1 inch. Heat the oil over medium-high heat to 350°F. Carefully place one corn tortilla into the hot oil and fry for 1 to 2 minutes per side, or until golden brown and crispy. Use tongs to remove and place on a wire rack lined with paper towels to drain. Repeat with the remaining tortillas.
⏱️ 10 min•🌡️ 350 - 7
Assemble the Tostadas: To assemble, spread a generous layer of guacamole onto each crispy tostada shell. Arrange pieces of cooked steak and shrimp on top of the guacamole. Garnish with a sprinkle of fresh diced red onion, tomato, and jalapeño (from the reserved portions). Finally, liberally pour the warm spicy queso sauce over each surf and turf tostada. Serve immediately.
⏱️ 5 min