Shrimp and Steak Tacos

Surf and turf meets taco night with this mouthwatering combo of juicy steak and tender shrimp wrapped in warm tortillas. These tacos are packed with flavor and perfect for impressing guests or treating myself to a restaurant-quality meal at home.

Why You’ll Love This Recipe

I love this recipe because it brings the best of both worlds: the bold, savory taste of seared steak and the sweet, succulent flavor of shrimp. It’s quick enough for a weeknight dinner but impressive enough for entertaining. The blend of spices, lime juice, and fresh toppings adds brightness and depth that keeps me coming back for more.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ribeye or flank steak

• Medium shrimp, peeled and deveined

• Olive oil

• Chili powder

• Cumin

• Garlic powder

• Onion powder

• Smoked paprika

• Kosher salt

• Freshly ground black pepper

• Fresh lime juice

• Corn or flour tortillas

• Red onion, thinly sliced

• Cilantro, chopped

• Avocado, sliced

• Sour cream or crema

directions

1. I start by seasoning the steak and shrimp with a mix of chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.

2. I heat olive oil in a skillet over medium-high heat and sear the steak until it reaches my desired doneness. Then, I let it rest before slicing thinly.

3. In the same skillet, I cook the shrimp for about 2–3 minutes per side until pink and opaque.

4. I warm the tortillas in a dry pan or directly over the flame for a slight char.

5. I assemble the tacos by layering steak and shrimp into each tortilla, then top with red onion, cilantro, avocado, and a drizzle of sour cream or crema.

6. A squeeze of fresh lime juice finishes everything off.

Servings and timing

This recipe makes about 4 servings and takes approximately 30 minutes to prepare and cook. It’s a great option when I need something fast but satisfying.

Variations

I sometimes use chicken or tofu as a substitute for either the steak or shrimp to keep things flexible. For a spicy kick, I add jalapeños or a dash of hot sauce. Swapping in a mango salsa gives the tacos a fresh, tropical twist.

storage/reheating

I store any leftover steak and shrimp separately in airtight containers in the fridge for up to 3 days. To reheat, I warm them gently in a skillet over medium heat. I avoid the microwave if possible, as it can make the shrimp rubbery. I always assemble the tacos fresh to keep the tortillas from getting soggy.

FAQs

How do I know when the steak is done?

I use a meat thermometer to check for doneness—135°F for medium-rare and 145°F for medium. Letting it rest before slicing keeps the juices in.

Can I grill the steak and shrimp instead?

Absolutely. I often grill both for extra smoky flavor. Just keep a close eye on the shrimp—they cook fast!

What’s the best tortilla to use?

I like both corn and flour tortillas, but for a more traditional bite, I go with corn. I always warm them up for better texture and flavor.

How can I make it dairy-free?

I skip the sour cream or crema and use a dairy-free alternative like cashew cream. The rest of the recipe is naturally dairy-free.

Can I make this ahead of time?

Yes. I marinate and cook the proteins ahead of time, then reheat and assemble the tacos just before serving for the best texture and flavor.

Conclusion

Shrimp and Steak Tacos are a delicious way to elevate taco night with a combination of bold, fresh flavors. Whether I’m feeding a crowd or enjoying a solo dinner, these tacos never disappoint. They’re quick, customizable, and full of satisfying textures and tastes.