Sizzling Street Food Surf & Turf Tacos

Allergens

Shellfish, Soy, Wheat

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 1 lb steak (flank or skirt), thinly sliced
• 12 small corn tortillas
• 1 cup chimichurri sauce
• 1 cup pickled red onions
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro leaves
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine shrimp and steak with the chimichurri sauce. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Preheat a grill or grill pan to medium high heat. Grill marinated shrimp and steak until cooked through and slightly charred, about 2 4 minutes per side for shrimp, and 3 5 minutes per side for steak. Remove from the grill and season with salt and pepper.
3. Warm corn tortillas on the grill or in a dry skillet, about 30 seconds per side.
4. Assemble tacos by placing a few pieces of grilled shrimp and steak on each warmed tortilla. Top with pickled red onions, avocado slices, and a sprinkle of fresh cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

To achieve the perfect char on your grilled ingredients, let them develop a beautiful golden crust before flipping to ensure even cooking.

Notes

The vibrant contrast between charred and glossy ingredients will make for a visually stunning dish. Use high-quality chimichurri sauce and pickled red onions to elevate the flavor of this recipe.