Shrimp and Steak Tacos (Printable Version)

Seasoned steak and shrimp in warm tortillas with fresh toppings - the ultimate combination of land and sea in every bite.

# What You'll Need:

→ For the Steak

01 - 300g (10 oz) flank steak or sirloin, thinly sliced
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon chili powder
06 - ½ teaspoon cumin
07 - Salt and pepper to taste

→ For the Shrimp

08 - 250g (9 oz) medium shrimp, peeled and deveined
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon garlic powder
12 - ½ teaspoon chili flakes (optional)
13 - Salt and pepper to taste

→ For Serving

14 - 8 small flour or corn tortillas, warmed
15 - 1 cup shredded lettuce or cabbage
16 - 1 avocado, sliced
17 - ½ cup cherry tomatoes, halved
18 - ¼ cup chopped cilantro
19 - Lime wedges
20 - Sour cream or chipotle mayo (optional)

# Steps To Follow:

01 - In a bowl, combine olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper. Add steak slices and toss to coat. Let marinate for at least 20 minutes.
02 - Heat a skillet or grill pan over medium-high heat. Cook steak slices for 2-3 minutes per side until desired doneness is reached. Remove from heat and let rest.
03 - Heat additional oil in the same pan. Season shrimp with paprika, garlic powder, chili flakes, salt, and pepper. Cook for 1-2 minutes per side until pink and opaque. Remove from heat.
04 - Warm tortillas according to package instructions. Fill each with portions of steak and shrimp. Top with lettuce, avocado slices, cherry tomatoes, cilantro, and a drizzle of sour cream or chipotle mayo.
05 - Garnish with lime wedges and serve immediately while hot.

# Notes and Tips:

01 - Swap sour cream with Greek yogurt for a lighter option.
02 - Add pickled red onions or jalapeños for a tangy kick.
03 - Use corn tortillas for a gluten-free version.
04 - Grilling adds great smoky flavor—just be careful not to overcook the shrimp.
05 - Frozen shrimp can be used; just thaw and pat them dry before cooking.
06 - Store meat and toppings separately in airtight containers in the refrigerator for up to 2 days.

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