Surf and Turf Tacos
Surf and Turf Tacos
Ingredients
For the Chipotle Crema
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 chipotle pepper in adobo, minced, plus 1 teaspoon adobo sauce
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
For the Steak
- 1 1/4 pounds skirt steak, trimmed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 12 corn tortillas, small
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Chipotle Crema: In a small bowl, combine mayonnaise, sour cream, minced chipotle pepper, adobo sauce, lime juice, minced garlic, and 1/4 teaspoon salt. Stir until well combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
⏱️ 5 min
- 2
Prepare the Steak: Pat the skirt steak dry with paper towels. In a medium bowl, toss the steak with 1 tablespoon olive oil, chili powder, ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 3
Prepare the Shrimp: In another medium bowl, toss the shrimp with 1 tablespoon olive oil, smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 4
Cook the Steak: Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add the seasoned steak and cook for 3 to 5 minutes per side for medium-rare, or until desired doneness. Remove steak from the pan, transfer to a cutting board, tent with foil, and let rest for 5 to 10 minutes.
⏱️ 15 min
- 5
Cook the Shrimp: While the steak is resting, add the seasoned shrimp to the same hot skillet or grill pan. Cook for 2 to 3 minutes per side, or until pink and opaque. Remove from heat.
⏱️ 5 min
- 6
Slice the Steak: Against the grain, thinly slice the rested steak into bite-sized pieces.
⏱️ 2 min
- 7
Warm the Tortillas: Heat a dry skillet over medium heat. Warm tortillas one at a time for about 15 to 20 seconds per side, until soft and pliable with slight charring. Alternatively, wrap tortillas in a damp paper towel and microwave for 30 to 60 seconds. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
⏱️ 5 min
- 8
Assemble the Tacos: Divide the warm tortillas among serving plates. Fill each tortilla with a mix of sliced steak and shrimp. Top generously with diced red onion and chopped fresh cilantro. Drizzle with the prepared chipotle crema. Serve immediately with lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Surf and Turf Tacos
Ingredients
For the Chipotle Crema
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 chipotle pepper in adobo, minced, plus 1 teaspoon adobo sauce
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
For the Steak
- 1 1/4 pounds skirt steak, trimmed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 12 corn tortillas, small
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Chipotle Crema: In a small bowl, combine mayonnaise, sour cream, minced chipotle pepper, adobo sauce, lime juice, minced garlic, and 1/4 teaspoon salt. Stir until well combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
⏱️ 5 min - 2
Prepare the Steak: Pat the skirt steak dry with paper towels. In a medium bowl, toss the steak with 1 tablespoon olive oil, chili powder, ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 3
Prepare the Shrimp: In another medium bowl, toss the shrimp with 1 tablespoon olive oil, smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
⏱️ 5 min - 4
Cook the Steak: Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add the seasoned steak and cook for 3 to 5 minutes per side for medium-rare, or until desired doneness. Remove steak from the pan, transfer to a cutting board, tent with foil, and let rest for 5 to 10 minutes.
⏱️ 15 min - 5
Cook the Shrimp: While the steak is resting, add the seasoned shrimp to the same hot skillet or grill pan. Cook for 2 to 3 minutes per side, or until pink and opaque. Remove from heat.
⏱️ 5 min - 6
Slice the Steak: Against the grain, thinly slice the rested steak into bite-sized pieces.
⏱️ 2 min - 7
Warm the Tortillas: Heat a dry skillet over medium heat. Warm tortillas one at a time for about 15 to 20 seconds per side, until soft and pliable with slight charring. Alternatively, wrap tortillas in a damp paper towel and microwave for 30 to 60 seconds. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
⏱️ 5 min - 8
Assemble the Tacos: Divide the warm tortillas among serving plates. Fill each tortilla with a mix of sliced steak and shrimp. Top generously with diced red onion and chopped fresh cilantro. Drizzle with the prepared chipotle crema. Serve immediately with lime wedges.
⏱️ 5 min