Street-Side Surf & Turf Tacos

Allergens

Shellfish (Shrimp), Wheat (Flour Tortillas)

Ingredients

• 1 lb fresh shrimp, peeled and deveined 1 lb beef sirloin, thinly sliced 8 oz cremini mushrooms, sliced 2 tbsp olive oil 1 tbsp garlic, minced 1 tsp smoked paprika Salt and pepper to taste 12 small flour tortillas 1 avocado, sliced 1 lime, cut into wedges Fresh cilantro, chopped Queso fresco, crumbled

Instructions

1. Prepare the marinade by combining garlic, paprika, salt, and pepper in a bowl. Drizzle olive oil over the shrimp and beef sirloin, tossing well to coat. Add the marinade to the shrimp and let it sit for 30 minutes, while the beef sits for an hour.
2. Preheat the grill or cast iron skillet to medium high heat. Grill the shrimp for about 2 3 minutes per side until opaque and cooked through. Remove from heat and set aside. Cook the sliced beef sirloin on the grill for about 4 5 minutes, stirring occasionally until browned and cooked to your desired doneness.
3. In a separate skillet or pan, sauté the mushrooms in a bit of olive oil over medium heat until tender and slightly golden. Season with salt and pepper to taste.
4. Warm the flour tortillas on the grill for 10 20 seconds per side until softened and lightly charred.
5. Assemble the tacos by layering shrimp, beef sirloin, mushrooms, avocado slices, a squeeze of lime juice, fresh cilantro, and crumbled queso fresco in each tortilla. Serve immediately and enjoy the sizzling aroma and crowd energy with every bite!

Chef’s Insight

Don't be afraid to experiment with different seasonings or proteins for this versatile dish.

Notes

This recipe is a twist on a famous street-food classic, elevating it with our celebrity pitmaster touch.