Surf and Turf Tacos That Bring Big Flavor Without the Fuss

Name: Surf and Turf Tacos That Bring Big Flavor Without the Fuss
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb shrimp; 1 lb steak (flank or sirloin works best); 2 tbsp olive oil; 1 tbsp chili powder; 1 tsp garlic powder; 1 tsp cumin; 1 cup shredded lettuce; 2 cups diced tomatoes; 1 cup chopped fresh cilantro; 1 cup sour cream or Greek yogurt; 1 tbsp hot sauce (optional); 8 small flour or corn tortillas

April 18, 2025

Recipes

If there’s one dinner that gets everyone at my table excited, it’s these Shrimp and Steak Tacos. They’re fast, flavorful, and feel a little fancy without actually requiring much effort. The combo of tender steak and juicy shrimp tucked into a warm tortilla with crisp toppings and a creamy drizzle? That’s taco night perfection right there.

I started making these on a whim when I had leftover steak and some shrimp in the freezer. I threw together a quick spice blend, seared them both in the same skillet, and that was it—taco night leveled up. Now, they’re part of my regular dinner rotation, especially when I want to serve something that feels special but won’t take me more than 30 minutes to pull off.

Let me break down exactly how I make these and a few ways to put your own spin on them.

Why These Tacos Work So Well

There’s a reason I reach for this recipe over and over again:

Two proteins, one pan: You get variety and richness from the steak, plus that sweet, briny bite from the shrimp—all cooked quickly in one skillet.
Homemade seasoning that hits: The chili powder, garlic, and cumin combo brings warmth and depth without overpowering the fresh toppings.
Customizable toppings: I keep it simple with lettuce, tomatoes, and cilantro, but you can dress them up or down depending on your mood (or your fridge).
Quick and easy: From start to finish, this takes 30 minutes or less. Perfect for weeknights or casual gatherings.

Ingredients You’ll Need

(Serves 4 | Prep Time: 10 mins | Cook Time: 15 mins)

For the Shrimp and Steak:

1 lb shrimp, peeled and deveined
1 lb steak (flank or sirloin works best), thinly sliced
2 tbsp olive oil
1 tbsp chili powder
1 tsp garlic powder
1 tsp cumin
Salt and pepper to taste

For the Tacos:

8 small taco shells (corn or flour—your choice)
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
1/2 cup sour cream or Greek yogurt
1 tbsp hot sauce (optional, for kick)

How I Make These Tacos

1. Season the Shrimp and Steak

I mix up the chili powder, garlic powder, cumin, salt, and pepper in a small bowl. Then I toss the shrimp and steak in the spice blend until they’re evenly coated. No need for a long marinade here—just a good toss while the skillet heats up.

2. Cook the Shrimp

In a large skillet over medium-high heat, I add 1 tablespoon of olive oil and cook the shrimp for 2-3 minutes per side until they’re pink, opaque, and just starting to curl. I pull them out of the pan as soon as they’re done so they stay tender.

3. Cook the Steak

Right into the same skillet, I pour in the other tablespoon of olive oil and sear the steak slices for 4-5 minutes, stirring occasionally, until they’re browned and cooked to my liking. If I’m going medium-rare, I lean closer to the 3-4 minute mark. The residual seasoning from the shrimp adds even more flavor.

4. Warm the Tortillas

While the proteins are resting, I quickly warm the taco shells in a dry skillet or the microwave—just enough to make them soft and flexible. You could char them over a gas flame for that smoky edge, too.

5. Assemble and Serve

I fill each taco shell with a mix of shrimp and steak, then top with shredded lettuce, diced tomatoes, and a sprinkle of chopped cilantro. A squeeze of lime over the top adds brightness, and a drizzle of sour cream or Greek yogurt gives them that creamy balance. If I’m in the mood, I’ll finish with a hit of hot sauce.

They’re messy, they’re vibrant, and they’re always a hit.

Tips and Variations I Love

Make it creamy and spicy: Mix the sour cream with a little hot sauce and lime juice to create a spicy crema.
Add cheese: Crumbled queso fresco or shredded Monterey Jack brings another layer of richness.
Swap the shell: Try serving over tostadas for crunch or in lettuce wraps for a low-carb version.
Add onions or avocado: Thinly sliced red onion or some diced avocado go really well here too.

What I Serve With These Tacos

These tacos are the main event, but I love pairing them with easy sides to round out the meal:

Street corn (elote) or corn salad
Black beans or refried beans
Chips and guacamole or pico de gallo
A cold beer, margarita, or even sparkling water with lime

FAQs (Because Everyone Always Asks)

Q: Can I grill the steak and shrimp instead of pan-cooking?
A: Definitely. Just thread the shrimp on skewers and grill both proteins for 2–3 minutes per side. You’ll get a great char.

Q: Can I use frozen shrimp?
A: Yes, just thaw them completely and pat dry before seasoning. Wet shrimp won’t sear as nicely.

Q: How do I keep the steak tender?
A: Thin slices and quick cooking over high heat are key. Let it rest after cooking to hold onto those juices.

Q: What’s the best steak to use?
A: Flank or sirloin is ideal—they’re flavorful and slice up nicely for tacos. Skirt steak works too.

Why These Tacos Deserve a Spot in Your Dinner Lineup

These Shrimp and Steak Tacos are the definition of easy indulgence. They feel like something you’d order at a restaurant but come together in your kitchen with barely any stress. The balance of surf and turf, plus all those fresh toppings, makes each bite bold and satisfying.

Whether it’s Taco Tuesday, a weekend gathering, or just a dinner where you want to treat yourself without going overboard, this is the recipe to keep on hand.

Try them out and let me know what toppings you add or how you make them your own. I’m always looking for new taco twists—because let’s be honest, you can never have too many taco recipes.