Copycat Street Food Surf & Turf Fajitas

Allergens

Shellfish (shrimp)

Ingredients

• 8 oz beef flank steak, thinly sliced into strips 12 oz large shrimp, peeled and deveined 1/2 cup fresh lime juice 1/4 cup chopped cilantro 2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 large flour tortillas, warmed 1 medium white onion, thinly sliced 1 bell pepper, thinly sliced 1 jalapeño, thinly sliced (optional) 1 cup shredded Monterey Jack cheese Salsa, sour cream, and guacamole for serving

Instructions

1. In a large bowl, combine the beef steak, shrimp, lime juice, chopped cilantro, olive oil, salt, and black pepper. Mix well and let marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat an outdoor grill or grill pan over medium high heat. Remove the marinated shrimp and steak from the bowl, letting excess marinade drip off. Discard the remaining marinade.
3. Thread the steak and shrimp onto separate skewers, leaving space between each piece for even cooking. Grill the skewered steak first, turning occasionally until cooked to your desired doneness (about 4 6 minutes total). Remove from the grill and set aside.
4. Grill the shrimp skewers until pink and opaque, about 2 3 minutes per side. Remove from the grill and set aside.
5. In a large nonstick skillet over medium heat, sauté the onion and bell pepper until softened, about 4 5 minutes. Season with salt and black pepper to taste. Set aside.
6. Assemble the fajitas by layering the cooked steak and shrimp onto warmed tortillas, followed by the seasoned veggies, Monterey Jack cheese, salsa, sour cream, and guacamole as desired. Fold the tortillas in half and serve immediately.

Chef’s Insight

To add an extra burst of flavor, brush the tortillas with melted butter before grilling for a crispy finish.

Notes

Adjust the heat of the dish to your preference by adding or reducing the amount of jalapeño.