Juicy Surf & Turf Tacos Recipe: Ocean-Meets-Land Magic!

Seared steak and succulent shrimp create magic in these irresistible surf and turf tacos that pack an explosive flavor punch.

Weekend dinner plans just got seriously delicious.

Tender marinated beef strips mingle perfectly with plump, juicy prawns for a taco experience that sings with coastal and ranch-inspired notes.

Each bite promises a harmony of textures and bold seasonings that dance across your palate.

The combination elevates this classic handheld meal from ordinary to extraordinary.

Fresh ingredients and simple techniques ensure anyone can craft these restaurant-worthy tacos at home.

Fire up the grill and get ready to become the neighborhood taco hero.

How to Make Surf & Turf Tacos That Wow

• Fire Up the Marinade Create a zesty flavor explosion by blending olive oil with aromatic garlic, bold chili powder, warm cumin, smoky paprika, and a sprinkle of salt and pepper. Thisal mixture will transform your protein into a taste sensation.
• Coat the Protein Massage the vibrant marinade thoroughly into the steak, ensuring every inch gets covered with the mouthwatering spice blend. Let the meat luxuriate in these intense flavors by tucking it into the refrigerator for a flavor-building journey lasting 30 minutes to 4 hours.
• Prep the Grill Get your grill sizzling hot and ready for action. The high heat will create those perfect caramelized edges that make tacos irresistible.
• Sear to Perfection Place the marinated steak on the grill, letting it cook until a gorgeous brown crust forms. For medium-rare, aim for about 4-5 minutes per side, depending on the thickness.
• Rest and Slice After grilling, let the steak take a quick break on a cutting board. This allows the juices to redistribute, ensuring each bite is tender and succulent. Slice against the grain into thin, taco-friendly strips.
• Assemble Your Tacos Warm up your tortillas, layer in the perfectly grilled steak, and top with your favorite fresh garnishes like crisp cilantro, zesty lime, and crunchy onions.

Tips for Balancing Flavors in Surf & Turf Tacos

• Let the steak soak up those spicy flavors for at least 30 minutes, but don't go over 4 hours or the meat might get too tough.
• Prepare the marinade and steak the night before for deeper, more intense flavor development.
• Use corn tortillas instead of flour to make these tacos completely gluten-free and safe for those with wheat sensitivities.
• Can't find or don't like shrimp? Try grilled fish like mahi-mahi or cod for an equally delicious surf and turf experience.
• Slice steak and shrimp in advance and store separately in sealed containers for quick weeknight taco assembly.

Serve Surf & Turf Tacos with a Twist

• Flavor Fusion Plating: Arrange tacos on a rustic wooden board with vibrant lime wedges and fresh cilantro sprigs for a stunning visual presentation that highlights the colorful surf and turf components.
• Gourmet Taco Bar: Set up a DIY taco station with warm tortillas, marinated steak, seafood, and an array of toppings like diced onions, chopped cilantro, crumbled queso fresco, and homemade salsa for interactive dining.
• Complementary Side Companions: Pair these tacos with Mexican-style street corn (elote), black bean rice, or a zesty avocado salad to create a complete meal that balances the rich flavors of the steak and seafood.
• Wine and Drink Pairing: Serve with a crisp Mexican lager, a citrusy margarita, or a bright, acidic white wine like sauvignon blanc to cut through the richness of the surf and turf combination.

Store Surf & Turf Tacos Components for Later

• Transfer leftover marinated steak in an airtight container and refrigerate for up to 3 days. Keep seasoning blend fresh by sealing in a small glass jar away from direct sunlight.
• Store cooked steak and seafood separately in sealed containers, ensuring maximum freshness. Slice meat just before serving to maintain juiciness and prevent drying out.
• Arrange containers with marinated ingredients on lower shelves to prevent cross-contamination. Place seafood in the coldest part of the refrigerator, typically the back section.
• Prepare marinade and season steak up to 24 hours in advance. Chop garnishes like cilantro and slice lime wedges earlier in the day, keeping them in separate sealed containers for faster taco assembly.

FAQs

• What type of steak works best for these tacos?

Ribeye or sirloin are excellent choices because they’re tender, flavorful, and grill beautifully. Look for cuts that are about 1-inch thick for the best results.

• Can I use dried spices instead of fresh?

Yes, absolutely! Dried spices work perfectly in this marinade. The combination of chili powder, cumin, and smoked paprika provides deep, rich flavor to the steak.

• How long should I marinate the steak for maximum flavor?

While 30 minutes is the minimum, aim for 2-4 hours if possible. This allows the spices to penetrate the meat and enhance its overall taste and tenderness.

• Do I need any special equipment to make these tacos?

A grill or heavy skillet works great. The key is getting a good sear on the steak to develop a nice crust and lock in the juices.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 550 kcal

Servings: 4

Ingredients for Flavor-Packed Surf & Turf Tacos

• Olive Oil: Helps distribute spices and tenderize the meat, choose extra virgin for rich flavor.
• Garlic: Adds deep, aromatic punch and enhances overall meat flavor, fresh cloves are best.
• Chili Powder: Brings warm, spicy undertones and vibrant color to the dish.
• Cumin: Delivers earthy, warm notes typical in Mexican cuisine, ground cumin works perfectly.
• Smoked Paprika: Introduces smoky complexity and rich reddish hue to the marinade.
• Salt: Crucial for bringing out meat's natural flavors and balancing the spice blend.
• Black Pepper: Adds subtle heat and sharp, bold undertone to the marinade.

• Steak: Select tender cuts like sirloin or flank for best texture, choose well-marbled meat for juiciness.

• Tortillas: Corn or flour work great, warm them briefly for optimal flexibility and flavor.

Tools You’ll Need for Making Surf & Turf Tacos

• Mixing bowl: Small bowl for combining marinade ingredients.
• Measuring spoons: For accurately portioning spices and oil.
• Whisk or fork: To blend marinade ingredients smoothly.
• Cutting board: For preparing and resting marinated steak.
• Sharp knife: To slice steak after marinating.
• Plastic wrap or lid: To cover steak during marination.
• Grill, grill pan, or skillet: For cooking the steak to desired doneness.
• Tongs: To handle and flip steak during cooking.
• Meat thermometer (optional): To check steak's internal temperature.

Mouthwatering Surf & Turf Tacos Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 11 reviews

• Total Time: 35 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Mouthwatering Surf & Turf Tacos blend coastal Mexican flavors with succulent grilled proteins. Juicy steak and tender shrimp unite in a zesty celebration that brings bold spices and fresh ingredients to your plate.

---

Ingredients

Scale 1x2x3x

• 1 pound (450 g) flank steak or skirt steak
• ½ pound (225 g) large shrimp, peeled and deveined
• 8 small flour or corn tortillas, warmed
• 2 tbsps olive oil
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup (150 g) shredded cabbage or lettuce
• ½ cup (120 g) diced tomatoes
• ¼ cup (60 g) diced red onion
• 1 avocado, sliced
• ¼ cup fresh cilantro, chopped
• ½ cup (120 g) sour cream or Greek yogurt
• 2 tbsps lime juice
• 1 tsp chili powder
• 1 tsp garlic powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp paprika
• ½ tsp cayenne pepper (optional)
• 1 tsp hot sauce (optional)
• Salt and pepper to taste
• Salt to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Marinade Creation: Whisk olive oil, garlic, chili powder, cumin, smoked paprika, salt, and black pepper in a mixing bowl to craft a vibrant flavor foundation.
2. Steak Preparation: Thoroughly massage the spice blend into the steak, ensuring complete coverage, then refrigerate for 30 minutes to 4 hours to allow flavor infusion and tenderization.
3. Temperature Equalization: Remove marinated steak from refrigerator 15 minutes before cooking, bringing it to room temperature for uniform heat distribution.
4. Protein Searing: Heat grill pan or outdoor grill to high temperature, strategically cooking steak 4-5 minutes per side for medium-rare, creating a caramelized exterior and preserving internal juiciness.
5. Meat Resting: Transfer grilled steak to cutting board, allowing 5-7 minutes for juice redistribution and optimal tenderness.
6. Protein Fabrication: Slice steak against the grain into thin, uniform strips, simultaneously seasoning and searing shrimp until opaque with a golden exterior.
7. Tortilla Transformation: Warm corn tortillas on grill or skillet to enhance flexibility and develop subtle charred notes.
8. Taco Assembly: Layer grilled steak strips, seared shrimp, and garnish with fresh cilantro, diced onions, and zesty lime wedges to complete the culinary masterpiece.

Notes

Optimize Meat Tenderness: Marinate steak for at least 30 minutes to break down muscle fibers and enhance flavor absorption, with a maximum of 4 hours to prevent meat texture breakdown.

Control Cooking Temperature: Use high heat for creating caramelized exterior while maintaining juicy interior, ensuring grill or pan is properly preheated before adding protein.

Master Slice Technique: Cut steak precisely against the grain to guarantee maximum tenderness, creating thin, uniform strips that enhance bite and chewing experience.

Balance Seafood Timing: Sear shrimp quickly to prevent overcooking, watching for opaque color and light golden crust, which typically takes 2-3 minutes per side depending on size.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: None
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 420
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 4 g
• Protein: 22 g
• Cholesterol: 85 mg