Cancun Special Recipe
Thin cut marinated steak, chicken breast, & shrimp. Served with rice, guacamole salad, sour cream, pico de Gallo, & tortillas.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Marinade
Sides
Method
Marinade Preparation
- 1
Prepare the Marinade
In a mixing bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- 2
Marinate the Meats
Place the thin cut steak, chicken breast, and shrimp in a resealable plastic bag or shallow dish. Pour the marinade over the meat and seal the bag or cover the dish. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Cooking
- 3
Cook the Rice
While the meats are marinating, cook the rice according to package instructions. Typically, this involves rinsing the rice, adding it to a pot with water (use a 2:1 water to rice ratio), and bringing it to a boil. Reduce heat, cover, and simmer for about 15-20 minutes until the rice is tender and water is absorbed.
- 4
Grill the Meats
Preheat your grill or grill pan over medium-high heat. Remove the meats from the marinade and grill the steak for about 3-4 minutes per side for medium-rare, chicken breast for 6-7 minutes per side until fully cooked, and shrimp for 2-3 minutes per side until they are pink and opaque.
Assembly
- 5
Plate the Dish
On a large serving platter, arrange the cooked rice, grilled steak, chicken, and shrimp. Add a generous scoop of guacamole salad, a dollop of sour cream, and a serving of pico de gallo on the side. Serve warm alongside tortillas for wrapping.