Firecracker Festival Classic Dinner: Grilled Surf & Turf Street Tacos
Discover this mouthwatering grilled surf & turf street taco recipe inspired by the famous firecracker festivals. Bring the festival atmosphere home with this advanced level, sizzling and smoky dish that's sure to impress your guests.
Allergens
Shellfish (scallops), Dairy (queso fresco)
Ingredients
- 1 lb fresh sea scallops
- 1 lb skirt steak
- 24 small corn tortillas
- 1 cup cilantro leaves
- 1 lime, cut into wedges
- 1 large red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 1 cup queso fresco, crumbled
- 2 avocados, diced
- 1 cup salsa verde
- Salt and pepper, to taste
Instructions
- Preheat your grill to high heat. Season the scallops and skirt steak with salt and pepper.
- Grill the scallops for 2 3 minutes per side or until golden and caramelized. Remove from grill and set aside.
- Grill the skirt steak for 3 4 minutes per side, allowing it to reach your desired level of doneness. Let rest for a few minutes before slicing.
- Warm the tortillas on the grill or in a pan until soft and slightly charred. Assemble tacos with grilled scallops and skirt steak, cilantro leaves, red onion, jalapeño, queso fresco, avocado, and salsa verde.
- Squeeze lime juice over the tacos before serving.
Chef’s Insight
Grill the jalapeños along with the other ingredients to add an extra layer of smoky flavor to your tacos.
Notes
Serve these sizzling tacos with a side of spicy black beans and a refreshing cucumber-lime salad for a complete meal.