The Ultimate Shrimp and Steak Surf ‘n’ Turf Tacos: A Flavor Explosion in Every Bite

Have you ever found yourself torn between seafood and meat for dinner? I certainly have. That’s why I’m absolutely thrilled to share my favorite culinary compromise that satisfies both cravings simultaneously: Shrimp and Steak Tacos. This isn’t just any taco recipe—it’s my go-to crowd-pleaser that combines the succulence of perfectly seasoned shrimp with the robust flavors of grilled steak, all wrapped in warm tortillas and topped with fresh, vibrant garnishes.

When I first experimented with this combination, I wasn’t sure if the delicate flavors of shrimp would stand up against the boldness of steak. But I quickly discovered that when properly seasoned and cooked, these two proteins complement each other beautifully, creating a harmony of textures and tastes that’s simply irresistible.

Whether you’re planning a casual weeknight dinner, a weekend feast for friends, or an impressive date night meal, these surf ‘n’ turf tacos deliver big on flavor without requiring professional chef skills. I’ve refined this recipe through countless iterations, and I’m excited to walk you through every step of creating this mouthwatering fusion dish that will have everyone asking for seconds.

What Makes These Tacos Special?

What sets these tacos apart is the thoughtful balance of flavors and textures. The steak provides a hearty, savory base, while the shrimp adds a lighter, slightly sweet counterpoint. When combined with the right blend of spices, fresh toppings, and homemade sauces, each bite becomes a journey through contrasting yet complementary flavors.

I’ve developed specific marinade and seasoning combinations that enhance both proteins without overwhelming them. The steak gets a robust, smoky treatment while the shrimp receives a brighter, citrus-forward preparation. Together, they create an unforgettable taco experience that’s greater than the sum of its parts.

Ingredients You’ll Need

For the Steak:

• 1 pound flank steak or skirt steak (well-trimmed)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon chipotle powder (adjust to your heat preference)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon kosher salt

For the Shrimp:

• 1 pound large shrimp (21-25 count), peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon kosher salt
• 2 tablespoons fresh cilantro, chopped

For the Lime Crema:

• 1 cup sour cream
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1 tablespoon fresh cilantro, finely chopped
• 1 small garlic clove, minced
• Salt and pepper to taste

For the Pico de Gallo:

• 3 ripe tomatoes, diced
• ½ red onion, finely diced
• 1 jalapeño pepper, seeded and minced
• ¼ cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste

For Serving:

• 12-16 small corn or flour tortillas (6-inch)
• 1 ripe avocado, sliced or diced
• 2 cups shredded cabbage or lettuce
• Fresh cilantro leaves
• Lime wedges
• Hot sauce (optional)
• Pickled red onions (optional)
• Crumbled cotija cheese or queso fresco

Preparation Steps

Marinating the Proteins (Prep Time: 15 minutes + 30 minutes to 2 hours marinating)

For the Steak:

1. In a small bowl, combine olive oil, garlic, lime juice, cumin, smoked paprika, oregano, chipotle powder, black pepper, and salt.
2. Place the steak in a resealable bag or shallow dish and pour the marinade over it.
3. Massage the marinade into the meat to ensure even coverage.
4. Seal or cover and refrigerate for at least 30 minutes or up to 2 hours.

For the Shrimp:

1. Pat the peeled and deveined shrimp dry with paper towels.
2. In a bowl, mix olive oil, garlic, lime juice, lime zest, cumin, chili powder, cayenne (if using), salt, and cilantro.
3. Add the shrimp and toss to coat thoroughly.
4. Cover and refrigerate for 15-30 minutes (don’t marinate shrimp longer as the acid in the lime juice will start to “cook” them).

While the proteins are marinating, I always take this time to prepare the toppings and sauces.

Making the Lime Crema (Prep Time: 5 minutes)

1. In a small bowl, whisk together sour cream, lime juice, lime zest, cilantro, and minced garlic.
2. Season with salt and pepper to taste.
3. Cover and refrigerate until ready to serve.

Preparing the Pico de Gallo (Prep Time: 10 minutes)

1. In a medium bowl, combine diced tomatoes, red onion, jalapeño, and cilantro.
2. Add lime juice and salt, then toss gently to combine.
3. Let sit at room temperature for at least 15 minutes to allow flavors to meld, or refrigerate if making ahead.

Additional Toppings Preparation (Prep Time: 10 minutes)

1. Shred cabbage or lettuce thinly.
2. Slice or dice avocado just before serving to prevent browning.
3. Cut limes into wedges.
4. Chop additional cilantro for garnish.
5. If using, prepare pickled red onions or set out cotija cheese.

Cooking Instructions

Cooking the Steak (Cook Time: 8-12 minutes + 5 minutes rest)

1. Remove the steak from the refrigerator 15-20 minutes before cooking to take the chill off.
2. Heat a cast-iron skillet or grill pan over high heat until smoking hot.
3. Remove the steak from the marinade, shaking off excess.
4. Place the steak in the hot pan and sear for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F), adjusting time based on thickness and desired doneness.
5. Transfer the steak to a cutting board and tent loosely with foil.
6. Allow to rest for at least 5 minutes before slicing against the grain into thin strips.

Cooking the Shrimp (Cook Time: 4-5 minutes)

1. While the steak is resting, heat a separate skillet over medium-high heat.
2. Remove shrimp from the marinade, allowing excess to drip off.
3. Add shrimp to the hot pan in a single layer (work in batches if necessary).
4. Cook for 2 minutes on the first side until pink and starting to curl.
5. Flip and cook for another 1-2 minutes until opaque and cooked through.
6. Remove from heat immediately to prevent overcooking.

Warming Tortillas (Cook Time: 5 minutes)

1. Heat a dry skillet over medium heat.
2. Warm tortillas individually for about 30 seconds per side until soft and pliable.
3. Keep warm by wrapping in a clean kitchen towel or aluminum foil.
4. Alternatively, wrap a stack in damp paper towels and microwave for 30-45 seconds.

Assembly Instructions

Now comes the fun part! I love setting up a taco bar and letting everyone build their own creations. Here’s how I suggest assembling these tacos for the perfect balance of flavors:

1. Start with a warm tortilla as your base.
2. Add a small layer of shredded cabbage or lettuce.
3. Arrange 3-4 slices of steak on one side of the tortilla.
4. Place 2-3 shrimp next to the steak.
5. Top with a spoonful of pico de gallo.
6. Add sliced or diced avocado.
7. Drizzle with lime crema.
8. Sprinkle with cotija cheese or queso fresco if desired.
9. Finish with fresh cilantro leaves.
10. Serve with lime wedges on the side for an extra citrus kick.

Flavor Variations and Customizations

One of the things I love most about this recipe is how versatile it is. Here are some of my favorite ways to customize these tacos:

Seasoning Variations:

• Caribbean-Style: Use allspice, thyme, and a touch of cinnamon in your steak marinade, and add mango to your pico de gallo.
• Asian-Fusion: Replace lime with lemon in the marinades, add ginger and a dash of soy sauce, then top with a quick slaw of julienned carrots, daikon, and cucumber dressed with rice vinegar.
• Mediterranean: Use oregano, lemon, and olive oil for the marinade, and top with a Greek-inspired salsa of diced cucumber, tomato, olives, and feta cheese.

Heat Level Adjustments:

• For milder tacos, reduce or eliminate the cayenne and use less jalapeño in the pico de gallo.
• For spicier tacos, add more chipotle to the steak marinade, increase the cayenne in the shrimp seasoning, and include the jalapeño seeds in your pico de gallo.
• Consider offering a selection of hot sauces at the table to accommodate different heat preferences.

Cooking Methods Comparison

Different cooking methods can significantly impact the flavor of your tacos. Here’s a comparison to help you choose the best approach based on your equipment and preferences:

I personally prefer the cast iron method for weeknights and the grill for weekend entertaining. The charred, smoky notes from grilling add an extra dimension that really elevates these tacos.

Nutritional Information

For those watching their nutrition, here’s an approximate breakdown per taco (assuming 2 tacos per serving with standard toppings):

This nutritional profile makes these tacos a relatively balanced meal, especially when you consider the healthy fats from the avocado and the protein from both the steak and shrimp. For a lighter option, you can use lettuce wraps instead of tortillas.

Make-Ahead and Storage Tips

I understand that weeknight cooking needs to be efficient, so here are my tested strategies for prepping components ahead of time:

Components That Can Be Made 1-2 Days Ahead:

• Lime crema (store in an airtight container in the refrigerator)
• Pico de gallo (though tomatoes will soften; store in the refrigerator)
• Pickled red onions (these actually improve with time in the refrigerator)
• Marinated steak (can be prepared and stored in its marinade for up to 24 hours)

Shrimp Considerations:

• Shrimp should be marinated no more than 30 minutes before cooking to prevent the citrus from “cooking” the shrimp (ceviche-style).
• You can, however, prep the marinade ingredients ahead of time and combine them with the shrimp just before cooking.

Leftover Storage:

• Store leftover cooked steak and shrimp separately in airtight containers in the refrigerator for up to 3 days.
• Keep tortillas in their original packaging or wrapped in foil.
• Store all toppings separately to maintain their textures.

Reheating Tips:

• Gently reheat steak in a skillet with a splash of water to prevent drying.
• Shrimp should be reheated very briefly (30 seconds in the microwave or just until warm in a skillet) to avoid becoming tough and rubbery.
• Assemble tacos with reheated proteins and fresh toppings for the best experience.

Serving Suggestions

To create a complete meal experience, I like to serve these tacos with complementary side dishes that enhance but don’t overshadow the main attraction:

Side Dish Pairings:

• Cilantro Lime Rice: The citrus notes complement the taco flavors while providing a filling base.
• Black Bean and Corn Salad: A protein-rich side with similar flavor profiles that enhances the Mexican theme.
• Grilled Vegetables: Zucchini, bell peppers, and onions grilled alongside your proteins make excellent use of the grill if you’re using one.
• Guacamole and Tortilla Chips: Always a crowd-pleaser and works well with the avocado already in your tacos.
• Mexican Street Corn (Elote): The creamy, tangy, spicy flavors of elote pair perfectly with these tacos.

Refreshing Beverage Pairings:

• Sparkling Lime Water: Add fresh lime wedges to sparkling water for a refreshing, non-alcoholic option.
• Horchata: The sweet cinnamon notes in traditional horchata provide a nice contrast to the savory tacos.
• Fresh Fruit Agua Fresca: Watermelon, pineapple, or mango versions all work beautifully.
• Cucumber Mint Lemonade: A refreshing option that cleanses the palate between bites.

Dessert Suggestions:

• Churros with Chocolate Dipping Sauce: Continue the Mexican theme with this classic dessert.
• Grilled Pineapple with Cinnamon: A light, refreshing dessert that uses the already-hot grill.
• Coconut Flan: The creamy texture and caramel notes provide a satisfying finish to the meal.

Time-Saving Tips

When I’m in a hurry but still craving these tacos, here are my proven shortcuts:

1. Use Pre-Marinated Meats: Many grocery stores offer pre-marinated carne asada that works perfectly in this recipe.
2. Buy Peeled and Deveined Shrimp: This saves considerable prep time.
3. Store-Bought Shortcuts: Pre-shredded cabbage, store-bought pico de gallo, and prepared guacamole can all save time without significantly compromising quality.
4. Batch Cooking: Double the steak portion and use leftovers for steak salad or breakfast tacos later in the week.
5. One-Pan Approach: If you have a large enough grill or griddle, you can cook both proteins simultaneously to save time and dishwashing.

Common Problems and Solutions

Even experienced cooks encounter challenges. Here are solutions to common issues when making surf ‘n’ turf tacos:

Problem: Tough, Chewy Steak

Solutions:

• Ensure you’re slicing against the grain.
• Don’t overcook—aim for medium-rare to medium for most tender results.
• Allow proper resting time (5-10 minutes) before slicing.
• Consider using a meat tenderizer on tougher cuts before marinating.

Problem: Rubbery, Overcooked Shrimp

Solutions:

• Remember that shrimp cook extremely quickly—about 2 minutes per side is often sufficient.
• Remove them from heat as soon as they turn pink and opaque.
• Consider the carryover cooking—they’ll continue cooking slightly after removal from heat.
• Use a timer rather than visual cues if you’re prone to overcooking.

Problem: Tortillas Breaking or Drying Out

Solutions:

• Double-up corn tortillas for stronger tacos.
• Ensure tortillas are properly warmed through before serving.
• Keep them wrapped in a clean kitchen towel or tortilla warmer until serving.
• If using corn tortillas, briefly dip in water before heating for more pliable results.

Problem: Watery Pico de Gallo

Solutions:

• Remove seeds and pulp from tomatoes before dicing.
• Salt the diced tomatoes and let them drain in a colander for 10 minutes before combining with other ingredients.
• Prepare just before serving or drain excess liquid if made ahead.

Q&A Section

Q: Can I make these tacos with just one protein if I don’t want both shrimp and steak? Yes, absolutely! The marinades and preparation methods work perfectly for either protein alone. Simply double the amount of whichever protein you prefer, and follow the same cooking instructions. The toppings and assembly remain the same.

Q: I don’t eat red meat. Can I substitute chicken for the steak? Definitely! Boneless, skinless chicken thighs work wonderfully with the steak marinade. Cook them to an internal temperature of 165°F, and you’ll have delicious chicken and shrimp tacos instead.

Q: How spicy are these tacos as written in the recipe? As written, these tacos have a mild to medium heat level. The chipotle powder in the steak marinade and the cayenne in the shrimp marinade add warmth rather than overwhelming heat. The jalapeño in the pico de gallo (with seeds removed) adds flavor with minimal spice. You can easily adjust the heat level up or down by modifying these ingredients.

Q: Can I prepare these tacos for a large group? These tacos are perfect for entertaining! For larger groups, consider setting up a taco bar wher