Street-Side Surf ‘n’ Turf Tacos
Discover our unique recipe for Street-Side Surf 'n' Turf Tacos that bring together the flavors of both American and Mexican cuisine in a mouthwatering fusion of culinary delight.
Allergens
Shellfish (Shrimp)
Ingredients
- 1. 4 oz beef skirt steak 2. 4 oz shrimp, peeled and deveined 3. 4 corn tortillas 4. 1/2 cup guacamole 5. 1/2 cup pico de gallo 6. 1/2 cup sour cream 7. 1 lime, juiced 8. 2 tbsp olive oil 9. 1 tbsp taco seasoning 10. Salt and pepper to taste
Instructions
- In a mixing bowl, marinate the beef skirt steak with taco seasoning, salt, and pepper for 30 minutes.
- Heat olive oil in a cast iron skillet over high heat. Add the marinated steak and sear for 2 3 minutes on each side until cooked to your desired level of doneness. Remove from skillet and let rest for a few minutes before slicing into thin strips.
- In the same skillet, add shrimp and cook for 2 3 minutes per side or until fully cooked. Remove from heat.
- Warm corn tortillas on the skillet for 10 seconds on each side.
- Assemble tacos by layering steak, shrimp, guacamole, pico de gallo, and a dollop of sour cream on top of warmed tortillas. Squeeze fresh lime juice over each taco before serving.
Chef’s Insight
The combination of succulent beef skirt steak and juicy shrimp is reminiscent of a restaurant-quality meal but prepared in the convenience of your own kitchen.
Notes
Feel free to adjust the spices and seasonings to suit your personal taste preferences.