Shrimp and Steak Tacos
If you’re looking for a taco recipe that truly brings the best of both worlds together, these Shrimp and Steak Tacos are it. Combining the juicy, tender bites of shrimp with flavorful, thinly sliced steak creates a mouthwatering, satisfying meal that’s perfect for any occasion — from a casual weeknight dinner to a festive gathering with friends. Topped with fresh ingredients and a drizzle of sauce, every bite bursts with flavor.
Ingredients
1 pound of shrimp, peeled and deveined
1 pound of flank or sirloin steak, thinly sliced
2 tablespoons of olive oil
1 tablespoon of chili powder
1 teaspoon of garlic powder
1 teaspoon of cumin
Salt and pepper, to taste
8 small taco shells
1 cup of shredded lettuce
1/2 cup of diced tomatoes
1/4 cup of fresh cilantro, chopped
1 lime, cut into wedges
1/2 cup of sour cream or Greek yogurt
1 tablespoon of hot sauce (optional)
Directions
Start by seasoning your shrimp and steak. In a small bowl, mix together the chili powder, garlic powder, cumin, salt, and pepper. Once combined, toss the shrimp and steak slices in the seasoning blend, making sure they’re evenly coated. This simple but bold seasoning will infuse the meats with flavor as they cook.
Next, heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and cook for about 2 to 3 minutes on each side, or until the shrimp are pink and opaque. Be careful not to overcook them — shrimp cook quickly and can become rubbery if left too long. Once done, transfer the cooked shrimp to a plate and set them aside.
In the same skillet, add the remaining tablespoon of olive oil and the seasoned steak slices. Cook the steak for about 4 to 5 minutes, stirring occasionally, until it’s browned and cooked through to your desired doneness. Cooking the steak in the same pan as the shrimp will help capture all those delicious flavors left behind.
While the meats are cooking, you can prepare your taco toppings. Shred the lettuce, dice the tomatoes, chop the fresh cilantro, and cut the lime into wedges. Set these out in small bowls if you’re serving taco-bar style.
To assemble the tacos, start by warming the taco shells. You can heat them on a dry skillet for about 30 seconds per side, or wrap them in foil and warm them in a low oven. Then, fill each shell with a mixture of shrimp and steak. Top them with shredded lettuce, a handful of diced tomatoes, a sprinkle of cilantro, and a squeeze of fresh lime juice for brightness.
Finally, drizzle each taco with a spoonful of sour cream or Greek yogurt. If you like a little heat, add a few dashes of hot sauce. Serve the tacos immediately while they’re fresh and warm, and enjoy the incredible combination of flavors and textures.