The first time I whipped up a batch of Steak and Shrimp Tacos, I knew I’d stumbled onto something special. There’s just a certain magic that happens when juicy, marinated steak meets succulent, perfectly cooked shrimp, all nestled in a warm tortilla with vibrant toppings. It’s the kind of dish that feels gourmet but is surprisingly accessible for a weeknight dinner, and it’s always a crowd-pleaser.
Why You’ll Love This Dish
This recipe for Steak and Shrimp Tacos isn’t just about combining two delicious proteins; it’s about creating a symphony of flavors and textures in every bite. You’ll adore this dish because it offers an incredible balance – the richness of the steak, the delicate sweetness of the shrimp, the zing of fresh salsa, and the creamy avocado all come together for a dynamic meal. It’s perfect for those evenings when you want something more exciting than your usual routine but don’t have hours to spend in the kitchen. Plus, tacos are inherently fun, making this a fantastic option for a casual gathering with friends or a lively family dinner.
> “These Steak and Shrimp Tacos changed my taco night forever! The tips for getting the steak and shrimp just right were a game-changer. So much flavor, and surprisingly easy to make.”
How This Recipe Comes Together
Crafting these delightful Steak and Shrimp Tacos involves a few key stages that ensure maximum flavor and tenderness. First, you’ll prepare your marinades – a quick one for the steak to tenderize and infuse flavor, and a simple seasoning for the shrimp. While the steak is marinating, you can chop your toppings, getting everything ready for assembly. Next, you’ll sear the steak to your desired doneness, followed by a quick cook for the shrimp. Finally, it’s all about warming those tortillas and layering everything in for a fresh, vibrant, and incredibly satisfying meal.
Key Ingredients
To create these irresistible Steak and Shrimp Tacos, you’ll need a selection of fresh and flavorful components.
- For the Steak:
- 1 lb skirt steak or flank steak, trimmed
- 2 cloves garlic, minced
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and black pepper to taste
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and black pepper to taste
- For Assembly & Toppings:
- 12-16 small corn or flour tortillas
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
- Salsa of choice (pico de gallo, salsa verde, etc.)
- Sour cream or Mexican crema (optional)
- Lime wedges for serving
Directions to Follow
Let’s get cooking! Follow these steps for perfect Steak and Shrimp Tacos:
- Marinate the Steak: In a shallow dish or zip-top bag, combine the minced garlic, lime juice, 2 tbsp olive oil, chili powder, cumin, salt, and pepper. Add the trimmed skirt or flank steak, ensuring it’s fully coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- Prepare the Shrimp: In a bowl, toss the peeled and deveined shrimp with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Set aside.
- Cook the Steak (Tip 1: High Heat Sear): Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Remove the steak from the marinade, shaking off any excess. Sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. A hot pan is crucial for a good crust! Remove the steak from the pan, cover loosely with foil, and let it rest for 5-10 minutes.
- Cook the Shrimp (Tip 2: Don’t Overcook!): While the steak rests, add the seasoned shrimp to the same hot skillet. Cook for only 1-2 minutes per side, until pink and opaque. Overcooking will make them tough! Remove immediately from the pan.
- Warm the Tortillas: Heat tortillas directly over a gas flame for 10-15 seconds per side until slightly charred and pliable, or wrap them in a damp paper towel and microwave for 30-60 seconds, or warm them in a dry skillet.
- Slice and Assemble: Thinly slice the rested steak against the grain. This is Tip 3: Slice Against the Grain for tenderness.
- Build Your Tacos: Fill warm tortillas with sliced steak and shrimp. Top with diced red onion, fresh cilantro, diced avocado, salsa, and a dollop of sour cream or crema, if desired. Serve immediately with extra lime wedges.
Best Ways to Enjoy It
Steak and Shrimp Tacos are incredibly versatile when it comes to serving. For a casual dinner, simply arrange all the components buffet-style and let everyone build their own. They pair beautifully with a simple side of Mexican rice or cilantro-lime rice to make it a more substantial meal. A refreshing black bean and corn salad or a light cucumber and jicama slaw would also cut through the richness of the meats perfectly. Don’t forget the lime wedges for that essential citrusy zing! For a fun twist, offer a variety of hot sauces so guests can customize their spice level.
Keeping Leftovers Fresh
Should you be so lucky as to have any leftovers, proper storage is key to maintaining freshness. Store any remaining cooked steak and shrimp separately in airtight containers in the refrigerator for up to 3 days. The chopped toppings like avocado, cilantro, and onion should also be stored in separate airtight containers. When reheating, it’s best to gently warm the steak and shrimp in a skillet over low heat until just heated through to prevent overcooking, especially the shrimp. Avoid microwaving the shrimp if possible, as it can make them rubbery. Freshly warm tortillas each time. This recipe is not ideal for freezing once assembled, but cooked steak and shrimp can be frozen in an airtight container for up to 1 month, though the texture might change slightly upon thawing.
Pro Chef Tips
- Prep Ahead: Get all your toppings chopped and ready before you start cooking the proteins. This makes assembly a breeze and keeps your kitchen flowing smoothly.
- Don’t Crowd the Pan: When searing the steak or cooking the shrimp, make sure not to overcrowd your skillet. Working in batches ensures a proper sear and even cooking, rather than steaming.
- Balance the Flavors: Taste your marinades and seasonings as you go. Adjust based on your preference – more lime for brightness, more chili for heat, etc.
- Rest the Steak: Don’t skip resting the steak! This allows the juices to redistribute, resulting in a more tender and flavorful bite.
Creative Twists
- Spicy Kick: Add a finely diced jalapeño or serrano pepper to your marinade or salsa, or drizzle with a homemade chipotle crema.
- Smoky Flavor: A tiny pinch of liquid smoke in the steak marinade can add an extra layer of depth.
- Pineapple Salsa: For a sweet and tangy contrast, swap out traditional salsa for a vibrant pineapple salsa with red onion and cilantro.
- Cheesy Goodness: While not traditional, a sprinkle of cotija cheese or a mild Monterey Jack can add a delightful creaminess.
- Veggie Boost: Add grilled bell peppers and onions alongside the steak and shrimp for extra color and nutrients.
Common Questions
Q: Can I use a different cut of steak?
A: Yes, you can! While skirt and flank steak are ideal for their quick cooking and ability to soak up marinade, sirloin or even tenderloin could work. Just adjust cooking times accordingly to prevent overcooking and ensure it’s thinly sliced against the grain for tenderness.
Q: I don’t have fresh lime. Can I use bottled lime juice?
A: Fresh lime juice is always preferred for its vibrant, bright flavor, which is a key component of the marinade. However, bottled lime juice can be used in a pinch. Start with slightly less and taste, as bottled versions can sometimes be more acidic.
Q: How do I prevent the shrimp from becoming rubbery?
A: The key to tender shrimp is to cook them quickly over high heat and remove them from the pan as soon as they turn pink and opaque. They cook very fast, usually just 1-2 minutes per side. As soon as you see an ‘C’ shape form, they’re likely done; if they curl into an ‘O’ shape, they’re probably overcooked.
Zesty Steak and Garlic Shrimp Tacos
Equipment
- Medium bowl
- Large skillet or grill pan
- Foil
Ingredients
For the Steak:
- 1 lb skirt steak or flank steak, thinly sliced against the grain
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- Salt and black pepper to taste
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.25 teaspoon garlic powder
- cayenne pepper (optional, for a kick) optional
- Salt and black pepper to taste
For the Tacos:
- 12 small corn or flour tortillas
- Toppings (suggested):
- Pico de gallo (fresh salsa)
- Avocado slices or guacamole
- Crumbled cotija cheese or shredded Monterey Jack
- Lime wedges, for serving
- Fresh cilantro, chopped
- Sour cream or Mexican crema
- Your favorite hot sauce
Instructions
Marinate
- In a medium bowl, combine sliced steak with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well and set aside.
- In a separate bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, cayenne pepper (if desired), salt, and pepper until coated.
Cook
- Heat a large skillet or grill pan over medium-high heat. Cook the marinated steak in batches for 2-3 minutes per side until desired doneness is reached. Remove and tent with foil.
- In the same skillet, cook the seasoned shrimp for 2-3 minutes per side until pink and opaque; do not overcook.
Assemble
- Warm the tortillas by toasting them over a flame, in a dry skillet, or microwave them. Divide cooked steak and shrimp among the warm tortillas.
- Top with pico de gallo, avocado, cheese, cilantro, sour cream, and hot sauce. Serve immediately with lime wedges.