If you’re craving bold flavors, juicy textures, and a meal that feels like a celebration, Shrimp and Steak Tacos are the answer. This crowd-pleasing surf-and-turf combo brings the best of both worlds to your dinner table—succulent shrimp, tender steak, and fresh toppings all wrapped in warm taco shells. It’s fast, easy, and packed with flavor in every bite.

Whether you’re cooking for Taco Tuesday, Cinco de Mayo, or just want to switch up your weeknight dinner routine, this recipe will not disappoint.

Why You’ll Love These Shrimp and Steak Tacos

These tacos are ideal for:

• Busy weeknights – Ready in about 30 minutes

• Entertaining guests – A festive and flavorful option

• Meat & seafood lovers – Combines both in one perfect bite

• Creative taco fans – Easy to customize with toppings and spice levels

The spicy sear on the meat, the cooling sour cream or yogurt, the zing of lime juice, and the freshness of lettuce and tomatoes create a taco that’s balanced and unforgettable.

Ingredients You’ll Need

Here’s a breakdown of what you’ll need to bring these vibrant tacos to life:

• 1 lb shrimp, peeled and deveined

• 1 lb steak (flank or sirloin), thinly sliced

• 2 tbsp olive oil

• 1 tbsp chili powder

• 1 tsp garlic powder

• 1 tsp cumin

• Salt and pepper, to taste

• 8 small taco shells (corn or flour)

• 1 cup shredded lettuce

• ½ cup diced tomatoes

• ¼ cup fresh cilantro, chopped

• 1 lime, cut into wedges

• ½ cup sour cream or Greek yogurt

• 1 tbsp hot sauce (optional)

Kitchen Equipment Needed

• Skillet or frying pan

• Tongs or spatula

• Cutting board and knife

• Small mixing bowl

• Measuring spoons

• Serving plate or tray

How to Make Shrimp and Steak Tacos

1. Season the Protein

In a small bowl, combine:

• Chili powder

• Garlic powder

• Cumin

• Salt and pepper

Toss both the shrimp and steak slices in the seasoning mixture until evenly coated.

2. Cook the Shrimp

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.

3. Cook the Steak

In the same skillet, add another tablespoon of olive oil and cook the steak for 4–5 minutes, or until it reaches your preferred doneness. You’ll get flavorful brown edges thanks to the residual spices in the pan.

4. Warm and Fill the Taco Shells

Gently warm the taco shells in a skillet or microwave. Then, layer in the shrimp and steak, topping each with:

• Shredded lettuce

• Diced tomatoes

• Chopped cilantro

• A squeeze of fresh lime

5. Add Sauces and Serve

Top with sour cream or Greek yogurt, and a drizzle of hot sauce for an optional spicy kick.

Serve immediately and enjoy your homemade surf-and-turf tacos!

Chef’s Tips and Variations

Choose the Right Steak:
Flank or sirloin is best for quick cooking. Slice it thinly against the grain to keep it tender.

Marinate Ahead:
For extra flavor, marinate the steak and shrimp in olive oil, lime juice, and spices for 15–30 minutes before cooking.

Grill It:
Use an outdoor grill or grill pan to add smoky char marks to your shrimp and steak.

Go low-carb:
Swap out the taco shells for lettuce wraps or serve the filling as a bowl over cauliflower rice.

Add cheese:
Crumbled cotija or shredded Monterey Jack cheese adds a creamy, salty note.

Make it tropical:
Add a scoop of pineapple salsa or mango chunks for a fresh twist.

How to Store and Reheat Leftovers

If you have leftovers:

• Refrigerate: Store cooked shrimp and steak in separate airtight containers for up to 3 days.

• Reheat: Warm the steak in a skillet over medium heat; microwave shrimp gently in 30-second intervals to avoid overcooking.

Note: Assemble tacos fresh when you’re ready to eat—don’t store pre-assembled tacos, as the shells can get soggy.

What to Serve with Shrimp and Steak Tacos

Make it a full meal with these complementary side dishes:

• Mexican Rice or Cilantro-Lime Rice

• Black Beans or Refried Beans

• Guacamole and Tortilla Chips

• Corn on the Cob or Elote

• Fresh Fruit Salad with Lime and Tajín

For drinks:

• Margaritas, Mexican lager, or sparkling lime water all pair beautifully with these tacos.

Frequently Asked Questions (FAQ)

Can I use frozen shrimp?
Yes, just make sure it’s fully thawed and patted dry before seasoning and cooking.

Can I grill instead of pan-fry?
Absolutely! Grilling adds a smoky flavor and works great for both shrimp and steak.

What kind of taco shells are best?
Either corn or flour shells work well. Corn adds an authentic texture, while flour is soft and pliable.

Is there a dairy-free option?
Swap the sour cream for a dairy-free yogurt or avocado crema.

Can I prep this ahead?
Yes—season the meats, chop the toppings, and refrigerate. Cook everything fresh for best results.

Final Thoughts

These Shrimp and Steak Tacos are more than just a meal—they’re a fiesta in every bite. Boldly seasoned and packed with texture and freshness, they’re perfect for impressing guests or satisfying your own taco cravings. Quick to prepare and endlessly customizable, this recipe is bound to become a staple in your kitchen.

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