Surf & Turf Tacos Recipe
If you’re hunting for the ultimate flavor fiesta, let me introduce you to my all-time favorite party dish: Surf & Turf Tacos. This recipe will make you reconsider everything you know about taco night—combining succulent shrimp and tender steak in one tortilla, all brought to life with fresh toppings and zesty spices. Each bite offers a perfect contrast: meaty, juicy steak, sweet briny shrimp, and all those crisp, colorful veggies tucked inside. Invite your friends over or whip these up on a weeknight; Surf & Turf Tacos are guaranteed to steal the show!
Ingredients You’ll Need
One of the best things about these Surf & Turf Tacos is how simple yet effective the ingredient list is. Each element brings something indispensable, creating layer after layer of taste and color that comes together in every bite.
- Shrimp (1 lb, peeled & deveined): Delivers that sweet, briny flavor and perfect bite—shrimp cook up beautifully fast and take on spices like a dream.
- Steak (1 lb flank or sirloin, thinly sliced): Offers a savory, hearty contrast to the shrimp—choose flank or sirloin for best tenderness and flavor.
- Olive oil (2 tbsp): Ensures a gorgeous sear on both shrimp and steak, locking in moisture for juicy, irresistible protein.
- Chili powder (1 tbsp): Brings a mild smoky kick that’s the backbone of your taco seasoning.
- Garlic powder (1 tsp): Adds fragrant depth and that classic, comforting aroma every taco deserves.
- Cumin (1 tsp): For a warm, earthy undertone that ties all the spices together beautifully.
- Salt & pepper (to taste): Essential for brightening all of the flavors.
- Small taco shells (8): Soft or slightly crisped up, these are the perfect vehicle for your surf & turf fillings.
- Shredded lettuce (1 cup): Adds a cool, fresh crunch to balance out the richness of the proteins.
- Diced tomatoes (1/2 cup): For bursts of juicy sweetness and color in every bite.
- Fresh cilantro (1/4 cup, chopped): A sprinkle on top brings an herby, citrusy finish you can’t skip.
- Lime (1, cut into wedges): Squeezing lime wakes up all those flavors and gives your Surf & Turf Tacos their signature zing.
- Sour cream or Greek yogurt (1/2 cup): Creamy, tangy topping to cool down the spices—both work beautifully here.
- Hot sauce (1 tbsp, optional): For anyone who loves a spicy punch, this is the finishing touch to bring some heat.
How to Make Surf & Turf Tacos
Step 1: Season the Protein
Begin by mixing your chili powder, garlic powder, cumin, salt, and pepper in a small bowl. This spice blend is where the magic starts—it’s bold enough to flavor both shrimp and steak without overpowering them. Toss your shrimp and steak slices in this seasoning mix, ensuring each piece is well-coated for maximum flavor all around. Let everything sit for a few minutes to soak in the spices while you heat your skillet.
Step 2: Cook the Shrimp
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Don’t crowd them! Sauté for about 2–3 minutes per side until they’re pink, just cooked through, and a little caramelized at the edges. They’ll smell incredible—you’ll need serious willpower not to snatch one straight from the pan. Remove the shrimp and set aside.
Step 3: Cook the Steak
Add your remaining olive oil to the same skillet (no need to wipe it out, those leftover bits mean more flavor). Lay in your steak strips, cooking for 4–5 minutes, turning as needed until they reach your preferred doneness. For medium-rare, you’re looking for just a hint of pink in the middle. The steak slices should be juicy and tender, soaking up all the warm spices left behind in the pan. Once they’re done, remove the skillet from the heat.
Step 4: Build the Tacos
Warm your taco shells in the oven or on the stove until they’re soft and pliable—or give them a little char for extra flavor. Time to assemble! Fill each taco shell with a mix of steak and shrimp, then top generously with shredded lettuce, diced tomatoes, and cilantro. A squeeze of fresh lime juice over the top brings everything into balance. Stack them high—the more color, the better!
Step 5: Finish & Serve
Last but not least, add a dollop of sour cream or Greek yogurt on top, and drizzle with hot sauce if you like a little heat. Now step back and admire those Surf & Turf Tacos before diving in. Each taco is bright, bold, and totally irresistible. Taco night may never be the same again!
How to Serve Surf & Turf Tacos
Garnishes
The right garnishes take your Surf & Turf Tacos from great to unforgettable. A shower of chopped fresh cilantro, a sprinkle of extra lime wedges, and maybe a few thinly sliced radishes bring brightness and crunch. Don’t forget a little crumbled queso fresco or a handful of sliced jalapeños for a bit of extra zing, if that’s your style.
Side Dishes
Pair your Surf & Turf Tacos with sides that keep the party going. Classic choices like Mexican street corn (elote), a vibrant cucumber salad, or even homemade guacamole make fantastic partners. A side of refried beans or cilantro-lime rice rounds out the meal and soaks up any leftover taco goodness.
Creative Ways to Present
Hosting a gathering? Create a Surf & Turf Tacos bar! Arrange all toppings, shells, and proteins in bowls so guests can build their own. For a festive flair, serve tacos in brightly colored trays or lined up on a wooden board with small bowls of salsa, crema, and lime wedges scattered around. Or, make mini tacos with street taco-sized shells for a bite-sized appetizer everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shrimp and steak in separate airtight containers in the fridge for up to three days. Store your fresh toppings (lettuce, tomatoes, cilantro) in their own containers to ensure they stay crisp and bright for assembling future Surf & Turf Tacos.
Freezing
Both cooked shrimp and steak freeze well if packed in airtight freezer-safe bags or containers. Let proteins cool completely, then label and freeze for up to 2 months. Thaw overnight in the fridge for the best texture before reheating.
Reheating
To bring leftover protein back to life, gently reheat shrimp and steak separately in a skillet over medium-low heat until warmed through—just a couple of minutes will do the trick. Avoid microwaving shrimp, as it can get rubbery. For the freshest taco experience, always assemble just before eating.
FAQs
Can I use a different cut of steak for Surf & Turf Tacos?
Absolutely! Flank and sirloin are both excellent choices for tenderness and flavor, but you can also use skirt steak or even ribeye if you like a richer result. Just slice it thinly across the grain for the most mouthwatering bite.
What if I don’t eat shrimp—can I make these with just steak?
Of course! These Surf & Turf Tacos are all about flexibility. Double up on the steak or substitute another seafood like scallops or white fish fillets for the shrimp. You’ll still enjoy the luscious blend of flavors.
How spicy are these tacos?
They have a warm, gentle kick from chili powder, but the overall heat is pretty mild—perfect for most palates. Want more spice? Just crank up the hot sauce or add a few dashes of cayenne to the seasoning blend!
What’s the best way to warm taco shells?
For maximum flavor, wrap your taco shells in foil and warm them in the oven at 350 degrees for about 7 minutes. Or char them directly over a gas flame for a few seconds per side for a wonderful smoky edge.
Can I meal prep Surf & Turf Tacos for the week?
Yes! Cook your steak and shrimp ahead of time, store in the fridge, and chop your toppings in advance. Assemble fresh at mealtime for the best combo of flavor and texture all week long.
Final Thoughts
If you’re craving something truly unforgettable, these Surf & Turf Tacos are your ticket to a vibrant, satisfying meal that never gets old. Don’t be surprised if this becomes a favorite in your taco rotation—give it a try, and watch everyone light up with excitement at the first bite!
