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Surf & Turf Tacos Recipe

Name: Badfins Food + Brews Surf & Turf Tacos Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flat iron or skirt steak; 1 tbs olive oil; 2 cloves garlic; 1 tbs lime juice; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 12 large shrimp (16–20 count), peeled & deveined; 1 tbs olive oil; 1 clove garlic (minced); 0.5 tsp chili powder; 0.25 tsp ground cumin; 1 tbs lime juice; 0.5 tsp kosher salt; 0.125 tsp optional red pepper flakes; 8 each corn or flour tortillas (6-inch); 1 cup red cabbage (thinly shredded); 0.5 cup fresh cilantro (chopped); 0.25 cup red onion (finely diced); 4 each fresh lime wedges; 1 each avocado (sliced); 0.25 cup Queso fresco or cotija (crumbled); 0.5 cup sour cream or Mexican crema; 1 tsp hot sauce (optional); 0.5 cup plain Greek yogurt or sour cream; 0.25 cup fresh cilantro leaves; 1 tbs lime juice; 0.5 clove garlic (minced); 0.25 tsp salt

Inspired by Badfins Food + Brew

Time40m

Serves4

Make Surf & Turf Tacos Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef (Steak)

1 lb flat iron or skirt steak

1 tbs olive oil

2 cloves Garlic

1 tbs ReaLime juice

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

Shrimp

12 large shrimp (16–20 count), peeled & deveined

1 tbs olive oil

1 clove Garlic (minced)

1/2 tsp Chili powder

1/4 tsp Ground cumin

1 tbs ReaLime juice

1/2 tsp kosher salt

1/8 tsp optional red pepper flakes

Toppings & Salsa

8 each corn or flour tortillas (6-inch)

1 cup red cabbage (thinly shredded)

1/2 cup fresh cilantro (chopped)

1/4 cup red onion (finely diced)

4 each fresh lime wedges

1 each avocado (sliced)

1/4 cup Queso fresco or cotija (crumbled)

1/2 cup sour cream or Mexican crema

1 tsp hot sauce (optional)

Quick Cilantro-Lime Sauce

1/2 cup plain Greek yogurt or sour cream

1/4 cup Fresh cilantro leaves

1 tbs ReaLime juice

1/2 clove Garlic (minced)

1/4 tsp Celtic sea salt

1 tsp water (to thin)

Equipment & Pantry

1 tsp vegetable oil or extra for pan

Method

Beef (Steak)

Marinate

Thinly slice or leave whole the steak depending on preference. In a shallow bowl combine 1 tbs olive oil, 2 crushed garlic cloves (from ingredients), 1 tbs lime juice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Rub marinade over steak, cover and let rest at room temperature for 20 minutes or refrigerate up to 2 hours.

Cook

Heat a heavy skillet or grill pan over high heat until very hot. Add 1 tsp vegetable oil to the pan and place steak in pan. Cook 3–5 minutes per side for medium-rare (time varies by thickness), until internal temperature reaches 130–135°F (54–57°C). Remove steak and let rest 8–10 minutes. Slice thinly against the grain into bite-size strips for tacos.

Shrimp

Season

Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tbs olive oil, 1 minced garlic clove, 1/2 tsp chili powder, 1/4 tsp ground cumin, 1 tbs lime juice, 1/2 tsp kosher salt and 1/8 tsp red pepper flakes (if using). Let sit 5–10 minutes while steak rests.

Sear

Heat a separate skillet over medium-high heat. Add a small drizzle of oil if needed. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and pink, with a slight char. Remove from heat; do not overcook. Keep warm.

Quick Cilantro-Lime Sauce

In a small bowl combine 1/2 cup Greek yogurt or sour cream, 1/4 cup chopped cilantro leaves, 1 tbs lime juice, 1/2 minced garlic clove, and 1/4 tsp salt. Whisk until smooth, add up to 1 tsp water to thin to desired drizzling consistency. Taste and adjust salt or lime.

Toppings & Assembly

Warm tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a towel to stay warm.

Assemble tacos: For each taco lay a tortilla flat, spread a teaspoon of the cilantro-lime sauce, add a few slices of steak and 1–2 shrimp (adjust ratio to preference). Top with shredded red cabbage, a few diced red onions, sliced avocado, a sprinkle of crumbled queso fresco, and chopped cilantro. Finish with a squeeze of fresh lime and a drizzle of extra sauce or hot sauce to taste.

Serve immediately with extra lime wedges on the side.