Grilled Surf & Turf Fajita Street Tacos

Allergens

Shellfish, Wheat (gluten)

Ingredients

• 8 oz sirloin steak, thinly sliced
• 1 lb large shrimp, peeled and deveined
• 8 small flour tortillas
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 cup shredded iceberg lettuce
• 1 avocado, diced
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish
• Salsa verde, for serving

Instructions

1. In a small bowl, combine the chili powder, paprika, garlic powder, onion powder, salt, and pepper. Rub the steak and shrimp with olive oil and then coat them evenly with the seasoning mixture. Set aside.
2. Preheat your grill or grill pan to medium high heat. Cook the steak for 4 minutes per side for medium doneness. Remove from the grill and let it rest for 5 minutes, then thinly slice. Cook the shrimp for 2 3 minutes per side, until pink and opaque.
3. Warm the tortillas on the grill for 10 15 seconds per side. Assemble the tacos with steak, shrimp, lettuce, avocado, and a drizzle of salsa verde. Squeeze a lime wedge over each taco and garnish with cilantro leaves.
4. Serve immediately with extra guacamole on the side.

Chef’s Insight

The key to this dish is balancing the flavors of smoky and spicy grilled meats with the cool and creamy avocado. Don't be afraid to adjust seasoning levels to suit your taste.

Notes

For a crowd-pleasing presentation, set up an interactive taco bar with all the ingredients, allowing guests to assemble their own tacos.