Smoky Sizzling Street-Food Surf & Turf Tacos

Allergens

Shellfish, Soy (in the steak), Wheat (in the tortillas)

Ingredients

• 1 lb fresh lobster meat, cooked and chilled
• 8 oz sirloin steak, thinly sliced
• 12 small corn tortillas
• 4 tbsp butter, unsalted
• 4 cloves garlic, minced
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• Salt and pepper, to taste
• 2 cups mixed salad greens
• 1 avocado, sliced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 jalapeno, finely chopped
• 1/2 cup cilantro leaves, packed

Instructions

1. In a large skillet over medium heat, melt the butter and sauté the garlic until fragrant.
2. Add the lobster meat to the pan and season with lime juice, salt, pepper, and cumin. Cook for 3 4 minutes or until heated through. Set aside.
3. Season the sirloin steak with salt and pepper, then grill to desired doneness. Remove from heat and thinly slice.
4. In a separate pan, warm the corn tortillas for about 30 seconds on each side.
5. To assemble, place a few slices of steak and lobster meat onto each tortilla, top with mixed greens, avocado, red onion, cherry tomatoes, jalapeno, and cilantro leaves.

Chef’s Insight

The secret to this dish is the perfect balance of smoky and savory flavors.

Notes

Adjust the spice level to your preference by adding or removing jalapeno.