Surf & Turf Tacos

These mouth-watering surf and turf tacos bring together the best of both worlds with tender steak and succulent shrimp for a dinner that feels both special and simple. My family requests this combo at least once a month because it satisfies everyone's cravings in one delicious meal.

I developed this recipe after a beach vacation where we had amazing seafood tacos. I wanted to recreate that vacation feeling at home while adding steak to please my meat-loving spouse. Now it's our go-to for date nights in.

Ingredients

• For the Steak: Flank steak or sirloin 300g thinly sliced for quick cooking and maximum tenderness
• Olive oil creates a wonderful base for the marinade
• Lime juice tenderizes the meat while adding brightness
• Fresh garlic minced finely distributes flavor throughout
• Chili powder adds gentle heat and color
• Cumin provides that essential earthy taco flavor
• Salt and pepper enhance all the other flavors

• For the Shrimp: Medium shrimp 250g peeled and deveined saves preparation time
• Olive oil helps seasonings adhere to the shrimp
• Smoked paprika gives beautiful color and subtle smokiness
• Garlic powder coats evenly for all-around flavor
• Chili flakes optional but recommended for heat lovers
• Salt and pepper the foundation of good seasoning

• For Serving: Small tortillas either flour or corn depending on your preference
• Shredded lettuce or cabbage adds fresh crunch
• Ripe avocado brings creamy richness
• Cherry tomatoes provide juicy bursts of acidity
• Fresh cilantro brightens everything with herbaceous notes
• Lime wedges essential for that final squeeze of citrus
• Sour cream or chipotle mayo adds creamy tanginess

Step-by-Step Instructions

Marinate the Steak

Combine olive oil lime juice garlic chili powder cumin salt and pepper in a bowl until well mixed. Add your thinly sliced steak ensuring each piece gets coated with marinade. Let it rest for at least 20 minutes at room temperature this allows the meat to absorb flavors while taking the chill off for more even cooking.

Cook the Steak

Heat your skillet or grill pan until it is very hot almost smoking. Place marinated steak pieces down without overcrowding the pan. Cook for 2 to 3 minutes per side for medium rare longer if you prefer well done. The high heat will create a delicious crust while keeping the inside tender. Remove steak to a plate and cover loosely with foil to rest for at least 5 minutes this allows juices to redistribute.

Season and Cook the Shrimp

While steak rests add a little more oil to the same pan capturing all those flavorful bits left behind. Toss your shrimp with paprika garlic powder chili flakes salt and pepper in a bowl. Add seasoned shrimp to the hot pan in a single layer. Cook just 1 to 2 minutes per side until they turn pink and slightly curled. Be careful not to overcook or they will become rubbery. Remove from heat immediately.

Assemble the Tacos

Warm your tortillas either in a dry pan for 30 seconds per side wrapped in foil in the oven or covered with a damp paper towel in the microwave for 20 seconds. Place warmed tortillas on plates and divide steak and shrimp among them. Top with lettuce avocado tomatoes and cilantro. Finish with a dollop of sour cream or chipotle mayo if desired.

Serve

Arrange lime wedges alongside tacos for squeezing over filled tortillas just before eating. Serve immediately while everything is fresh and at optimal temperature.

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My favorite ingredient here is definitely the smoked paprika. I keep several varieties in my pantry and the Spanish smoked paprika adds an incredible depth to the shrimp that makes people wonder what my secret ingredient is. My teenage son who usually avoids seafood will happily devour these tacos and even asks for extra shrimp now.

Warming Tortillas Perfectly

Getting your tortillas right makes all the difference between good tacos and great ones. For corn tortillas I prefer the stovetop method heating each one in a dry cast iron skillet for about 15 seconds per side until they develop small brown spots and become flexible. For flour tortillas a quick 10 seconds per side is usually enough. Keep them warm by stacking in a clean kitchen towel or tortilla warmer. Never skip this step as cold tortillas crack and warm ones enhance the overall experience significantly.

Protein Prep Secrets

Slicing steak properly is crucial for tender results. Always cut against the grain meaning perpendicular to the muscle fibers you can see running through the meat. This shortens the fibers making each bite easier to chew. For shrimp ensure they are thoroughly patted dry before seasoning this helps them sear rather than steam achieving that perfect texture. If using frozen shrimp thaw them overnight in the refrigerator for best results rather than using quick thaw methods.

Make-Ahead Components

While these tacos are best assembled just before eating you can prepare components ahead of time. Marinate the steak up to 8 hours in advance keeping refrigerated. Chop all vegetables and store in separate containers. The shrimp can be seasoned and kept refrigerated for up to 4 hours before cooking. You can even cook both proteins up to 2 hours ahead and gently reheat them in a warm pan just before serving though fresh is always preferable.

Serving Suggestions

Create a DIY taco bar by placing all components in separate bowls allowing guests to build their perfect taco. Serve with Mexican rice and black beans for a complete meal. Consider adding pickled red onions which cut through the richness beautifully. A simple cabbage slaw with lime juice salt and a touch of honey makes an excellent additional topping. For beverages margaritas are classic but a cold Mexican lager or sparkling water with lime also complements these tacos wonderfully.

Recipe FAQs

→ Can I grill the steak and shrimp instead of pan cooking?

Absolutely! Grilling both the steak and shrimp adds wonderful smoky flavor that complements the seasoning. For steak, grill 2-3 minutes per side over medium-high heat. For shrimp, thread onto skewers to prevent them from falling through the grates and grill for just 1-2 minutes per side until pink and opaque. Just be careful not to overcook the shrimp as they can become tough quickly.

→ Is it possible to prep components of these tacos ahead of time?

Yes! You can marinate the steak up to 24 hours in advance (refrigerated) and prep all the toppings earlier in the day. Store prepped ingredients separately in the refrigerator. Cook the proteins just before serving for the best texture and flavor, then quickly assemble for a stress-free meal.

→ What's the best way to warm tortillas?

For the best flavor and texture, warm corn tortillas directly over a gas flame for 10-15 seconds per side until slightly charred. For flour tortillas, warm in a dry skillet for 30 seconds per side. Alternatively, wrap a stack of tortillas in slightly damp paper towels and microwave for 30 seconds, or wrap in foil and heat in a 350°F oven for 10 minutes.

→ Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp work perfectly - just thaw them completely and pat them dry with paper towels before seasoning and cooking. For quick thawing, place frozen shrimp in a colander and run cool water over them for 5-7 minutes, or transfer from freezer to refrigerator the night before.

→ What sides pair well with these tacos?

These tacos pair beautifully with Mexican-inspired sides like cilantro-lime rice, black beans, elote (Mexican street corn), or a simple cabbage slaw. For a lighter option, serve with a fresh green salad dressed with lime vinaigrette. Don't forget the chips, guacamole and fresh salsa for a complete fiesta!

→ How do I store and reheat leftovers?

Store the cooked steak and shrimp separately from the toppings and tortillas in airtight containers in the refrigerator for up to 2 days. Reheat the proteins in a skillet over medium heat just until warmed through (about 1-2 minutes) to avoid overcooking. Assemble tacos with fresh toppings after reheating for the best results.