Sizzling Surf & Turf Tacos: A Copycat Restaurant Dinner Masterpiece

Allergens

Shellfish (shrimp)

Ingredients

• 8 oz beef sirloin steak, thinly sliced
• 8 large shrimp, peeled and deveined
• 12 corn tortillas
• 1/4 cup olive oil
• Salt and pepper, to taste
• 2 tsp smoked paprika
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/4 cup sour cream
• 2 tbsp adobo sauce from canned chipotle peppers
• 1 lime, juiced
• Fresh cilantro leaves, for garnish
• 1 avocado, sliced
• 1 jalapeño, thinly sliced
• Red onion, thinly sliced

Instructions

1. Season the steak and shrimp with salt, pepper, smoked paprika, chili powder, cumin, and olive oil. Set aside.
2. Heat a grill or grill pan over medium high heat. Grill the steak and shrimp for 3 4 minutes per side or until cooked through. Remove from heat and let rest.
3. In a small bowl, combine sour cream, adobo sauce, and lime juice to create the chipotle cream sauce.

Chef’s Insight

Use fresh corn tortillas for a more authentic experience.

Notes

Feel free to adjust the spice levels according to your taste preference.