There’s something truly magical about Steak and Shrimp Tacos: they’re a flavor-packed fusion of juicy, savory steak and perfectly cooked shrimp, all nestled in a warm, soft tortilla and crowned with a garden of fresh toppings. With every bite, you get a festival of tastes and textures — smoky, zesty, succulent, and crisp. Whether you’re craving something impressive for taco night or just want to treat yourself to a quick but memorable meal, these tacos strike the perfect balance between surf, turf, and the unbeatable freshness that only a homemade taco delivers.
Ingredients You’ll Need
You might be surprised by how everyday ingredients can come together to create Steak and Shrimp Tacos that taste gourmet. Each one plays a specific role—seasoning adds warmth and depth, vegetables bring lively crunch, and just the right drizzle of oil brings it all together into something truly craveable.
- Flank steak (½ pound): Look for well-marbled beef for tenderness and maximum flavor in every bite.
- Large shrimp, peeled and deveined (½ pound): Fresh or high-quality frozen shrimp ensure that sweet, briny burst you want.
- Olive oil (2 tablespoons, divided): Adds a subtle fruitiness and helps the seasonings adhere to your steak and shrimp.
- Lime juice (2 teaspoons): Adds a punch of acidity, brightening up all the flavors.
- Chili powder (1 teaspoon): For a gentle, smoky heat that’s classic in tacos.
- Cumin (1 teaspoon): Grounds the spice blend with earthy warmth and depth.
- Garlic powder (½ teaspoon): A quick way to infuse rich garlicky flavor without mincing garlic cloves.
- Smoked paprika (½ teaspoon): Brings a smoky, slightly sweet edge that’s irresistible with steak and shrimp.
- Salt (½ teaspoon): Essential for bringing out the best in every single ingredient.
- Black pepper (¼ teaspoon): Adds a mild kick and balances the other spices.
- Small corn or flour tortillas (8): Choose your favorite; corn for traditional flavor, flour for extra softness.
- Shredded lettuce or cabbage (1 cup): Provides the perfect cool crunch to contrast the warm steak and shrimp.
- Diced tomatoes (½ cup): A pop of color and juicy freshness in every taco.
- Chopped red onion (¼ cup): Offers a sweet-tart bite and extra crunch.
- Shredded cheese, optional (½ cup): Melty cheddar, jack, or a Mexican blend add richness if you like.
- Chopped cilantro (¼ cup): A fresh, aromatic finish that makes tacos truly taco-y!
- Lime wedges, for serving: For the final, zesty squeeze right before digging in.
How to Make Steak and Shrimp Tacos
Step 1: Mix the Spice Blend and Marinate
Start by combining chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper in a small bowl. Sprinkle half over the steak and half over the shrimp, ensuring each piece is well-coated. Drizzle them both with lime juice and olive oil, then let everything marinate for at least 15 minutes—this makes every bite seriously flavorful.
Step 2: Cook the Steak
Preheat a skillet or grill pan over medium-high heat. Add the marinated steak once hot, cooking each side for about 4–5 minutes, or until it’s done to your liking. Once cooked, let the steak rest off the heat for 5 minutes—this keeps it juicy and easy to slice thin against the grain.
Step 3: Sear the Shrimp
While the steak rests, toss the shrimp into the same skillet. They’ll pick up all the savory browned bits left behind. Cook each side for 2–3 minutes, just until the shrimp turns pink and firm. Overcooking can make them rubbery, so keep an eye out—they cook fast!
Step 4: Warm the Tortillas
To make sure your Steak and Shrimp Tacos have that true street-taco vibe, warm each tortilla in a dry skillet for about 30 seconds per side, or zap them in the microwave wrapped in a damp paper towel. Warm tortillas are more pliable and just taste better.
Step 5: Assemble and Top
Layer thin-sliced steak and those shiny, plump shrimp into each tortilla. Pile on crisp lettuce or cabbage, tomatoes, red onion, cheese if you like, and a finishing sprinkle of cilantro. Serve up tacos with plenty of lime wedges for that irresistible hit of citrusy freshness.
How to Serve Steak and Shrimp Tacos
Garnishes
Go wild with toppings! Steak and Shrimp Tacos pair beautifully with a drizzle of chipotle mayo, creamy avocado crema, or even just a simple scatter of extra cilantro and a generous squeeze of lime. The fresh toppings not only add texture but also bring a vibrant, summery finish to the plate.
Side Dishes
Serve up your Steak and Shrimp Tacos with classic sides like Mexican rice, refried or black beans, and some tangy pickled vegetables. If you’re feeling adventurous, mini street corn elotes or even a chilled mango salsa can elevate your whole taco spread and bring a touch of celebration to the meal.
Creative Ways to Present
For dinner parties or fun family nights, set up a Steak and Shrimp Tacos bar with all the toppings and sides in little bowls, letting everyone build their own perfect taco. Or serve tacos family-style on a big platter—pile them high and scatter with colorful toppings for a festive, eye-catching feast.
Make Ahead and Storage
Storing Leftovers
If you somehow have any Steak and Shrimp Tacos components left over, store steak and shrimp in separate airtight containers in the fridge for up to 2 days. Keep tortillas, veggies, and garnishes separate for easiest assembly and best freshness later on.
Freezing
While cooked steak can be frozen for up to 2 months, shrimp is best enjoyed freshly cooked. If needed, you can freeze leftover steak slices in a zip-top bag, but consider making the shrimp to order for the best texture when serving Steak and Shrimp Tacos.
Reheating
To reheat steak, gently warm the slices in a skillet over medium heat with a splash of water, just until hot. For shrimp, a quick turn in a hot pan for about a minute is all it takes. Warm tortillas as before and assemble your tacos fresh for the best flavor and bite.
FAQs
Can I use another cut of steak for my Steak and Shrimp Tacos?
Absolutely! Skirt steak or sirloin make excellent substitutes for flank steak. Just remember to slice them thinly against the grain for tenderness, and adjust cooking time as needed depending on thickness.
Can I make Steak and Shrimp Tacos on the grill?
Definitely! Grilling adds an irresistible smoky flavor that works beautifully with both steak and shrimp. Just use grill-safe skewers for the shrimp, and make sure your grill grates are cleaned and lightly oiled to prevent sticking.
What are the best tortillas to use?
Both corn and flour tortillas work great; corn gives a more traditional, slightly nutty flavor and is gluten-free, while flour tortillas are softer and more pliable. Warm them up before assembling for that irresistible fresh-taco vibe!
How do I make these low-carb?
Swap out tortillas for lettuce wraps or large cabbage leaves for a crunchy, fresh alternative. All the flavor of Steak and Shrimp Tacos with fewer carbs and extra crunch!
Can I add more vegetables?
Absolutely! Sautéed bell peppers, grilled corn, or even thinly sliced radishes all bring extra color and crunch to your tacos. Don’t be afraid to make these your own with your favorite taco-friendly produce.
Final Thoughts
If you’re looking for a show-stopping, flavor-packed meal that’s as fun to make as it is to eat, give Steak and Shrimp Tacos a spot at your table. With their perfect blend of juicy steak, succulent shrimp, and fresh, zesty toppings, they’re an absolute crowd-pleaser. Don’t wait for a special occasion — any day is a good day for tacos!
Print
Steak and Shrimp Tacos Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Steak and Shrimp Tacos are a delicious surf and turf twist on traditional tacos, perfect for a flavorful and satisfying meal. Juicy steak and succulent shrimp are seasoned with a blend of spices, grilled to perfection, and served in warm tortillas with fresh toppings.
Ingredients
For the Steak:
- ½ pound flank steak
- 2 teaspoons olive oil
- 1 teaspoon lime juice
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Shrimp:
- ½ pound large shrimp (peeled and deveined)
- 2 teaspoons olive oil
- 1 teaspoon lime juice
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 small corn or flour tortillas
- 1 cup shredded lettuce or cabbage
- ½ cup diced tomatoes
- ¼ cup chopped red onion
- ½ cup shredded cheese (optional)
- ¼ cup chopped cilantro
- Lime wedges for serving
Instructions
- Prepare the Seasonings: In a small bowl, mix chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Season the Meat: Rub half of the spice blend onto the steak and the other half onto the shrimp. Drizzle both with lime juice and 1 tablespoon of olive oil each. Marinate for at least 15 minutes.
- Cook the Steak: Heat a skillet or grill pan over medium-high heat. Cook the steak for 4–5 minutes per side or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain.
- Cook the Shrimp: In the same skillet, cook the shrimp for 2–3 minutes per side until pink and opaque.
- Warm the Tortillas: Heat tortillas in a dry skillet or microwave until soft.
- Assemble the Tacos: Layer sliced steak and shrimp in each tortilla. Top with lettuce or cabbage, tomatoes, red onion, cheese if using, and cilantro.
- Serve: Serve with lime wedges on the side.
Notes
- Add a drizzle of chipotle mayo or avocado crema for extra flavor.
- You can grill the steak and shrimp instead of pan-cooking for a smoky finish.
- For a low-carb version, serve in lettuce wraps instead of tortillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 2g
- Sodium: 640mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 165mg
