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Restaurants›Taco Libre North St. Augustine›Surf N Turf Taco Recipe

Surf N Turf Taco Recipe

Name: Taco Libre North St. Augustines Surf N Turf Taco Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb skirt steak or flank steak; 1 tbs olive oil; 1 tbs lime juice; 1 tsp garlic, minced; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.75 tsp kosher salt; 0.5 tsp black pepper; 1 lb raw shrimp, peeled and deveined; 1 tbs olive oil; 0.5 tsp chipotle chili powder or ancho; 1 tsp garlic, minced; 1 tbs lime juice; 0.5 tsp kosher salt; 0.25 tsp black pepper; 2 cups green cabbage, thinly sliced; 1 cup red cabbage, thinly sliced; 0.25 cup red onion, very thinly sliced; 2 tbsp cilantro, chopped; 1 tbs lime juice; 2 tbs mayonnaise; 1 tsp apple cider vinegar; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup sour cream or Greek yogurt; 1 tsp adobo sauce from canned chipotles; 1 tsp lime juice; 0.25 tsp salt; 8 count small corn or flour tortillas; 1 count avocado, sliced

Inspired by Taco Libre North St. Augustine

Time40m

Serves4

Make Surf N Turf Taco 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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Steak

1 lb skirt steak or flank steak

1 tbs olive oil

1 tbs ReaLime juice

1 tsp Garlic, minced

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

3/4 tsp kosher salt

1/2 tsp black pepper

Shrimp

1 lb raw shrimp, peeled and deveined

1 tbs olive oil

1/2 tsp chipotle chili powder or ancho

1 tsp Garlic, minced

1 tbs ReaLime juice

1/2 tsp kosher salt

1/4 tsp black pepper

Cabbage Slaw

2 cups green cabbage, thinly sliced

1 cup red cabbage, thinly sliced

1/4 cup red onion, very thinly sliced

2 tbsp cilantro, chopped

1 tbs ReaLime juice

2 tbs Mayonnaise

1 tsp Apple cider vinegar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Chipotle Crema

1/2 cup sour cream or Greek yogurt

1 tsp adobo sauce from canned chipotles

1 tsp ReaLime juice

1/4 tsp Celtic sea salt

Assembly & Garnish

8 count small corn or flour tortillas

1 count avocado, sliced

4 count Lime wedges

1/4 cup crumbled cotija or queso fresco (optional)

2 tbsp extra cilantro leaves

1 tsp hot sauce (optional)

Method

Steak

Marinate steak

Pat steak dry. In a shallow dish combine 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp minced garlic, 1/2 tsp cumin, 1/2 tsp smoked paprika, 3/4 tsp kosher salt and 1/2 tsp black pepper. Rub marinade all over steak, cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook steak

Heat a cast-iron skillet or grill over high heat until very hot. Brush or rub a little oil on the steak surface. Sear steak 3-4 minutes per side for medium-rare (adjust to thickness). Internal temp ~125-130°F for medium-rare. Remove steak to a cutting board and let rest 5-10 minutes. Slice thinly against the grain into bite-size strips.

Shrimp

Season shrimp

Toss peeled, deveined shrimp with 1 tbsp olive oil, 1 tsp minced garlic, 1 tbsp lime juice, 1/2 tsp chipotle or ancho powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Let sit while steak cooks (10 minutes).

Cook shrimp

When the steak is resting or while still hot pan, add shrimp to a hot skillet in a single layer. Cook 1-2 minutes per side until opaque and just cooked through. Do not overcook. Remove from heat and keep warm.

Cabbage Slaw

In a bowl combine 2 cups thinly sliced green cabbage, 1 cup red cabbage, 1/4 cup thinly sliced red onion and 2 tbsp chopped cilantro. Whisk together 2 tbsp mayonnaise, 1 tbsp lime juice, 1 tsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over cabbage and toss to combine. Taste and adjust salt or lime. Refrigerate until ready to assemble; toss again before using.

Chipotle Crema

Whisk together 1/2 cup sour cream or Greek yogurt with 1 tsp adobo sauce, 1 tsp lime juice and 1/4 tsp salt until smooth. Taste and add more adobo for heat if desired. Transfer to a squeeze bottle or small bowl.

Assembly & Serve

Warm tortillas: heat tortillas on a dry skillet 20-30 seconds per side or wrap in foil and warm in a 300°F oven for 8-10 minutes.

Assemble tacos: place 1–2 tbsp cabbage slaw on each warmed tortilla, top with a few slices of steak and 2–3 shrimp. Drizzle chipotle crema over the top, add 2–3 slices of avocado and sprinkle with 1 tsp crumbled cotija (if using) and a few cilantro leaves. Finish with a squeeze of lime and hot sauce if desired.

Serve immediately while steak and shrimp are warm. Leftovers: keep components separate in airtight containers for up to 2 days; reheat steak and shrimp gently.