Surf & Turf Tacos with Carne Asada and Spicy Shrimp, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Surf & Turf Tacos with Carne Asada and Spicy Shrimp

Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 8 tacos
Shrimp and steak... it's a combination that makes for a truly epic taco! I made this for Valentine's Day, but you can enjoy it any day you like!

I thought long and hard what my menu would be for Valentine's Day and decided that instead of that gourmet meal with 20 or more ingredients, I would go with our favorite: tacos! It was one of the most wonderful Valentine's Day dinners ever. A few days before this, I had received a wonderful surprise package from my friend Deborah, who lives in San Antonio. Inside was the most delicious-looking package of corn tortillas. That was my inspiration for these surf & turf tacos. I knew I wanted to cook something surf & turf.

If you don't have a stove top grill, just use a large nonstick pan. And if you do have a stove top grill, I like to line mine with easy release foil paper for a real easy cleanup! Serve the salsa at room temperature, it brings out more of the flavors.

Ingredients

  • For the Turf
  • 1 lb chuck roast sliced thin
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 1 serrano pepper minced
  • 2 tbsp red wine vinegar
  • 2 tbsp canola oil
  • For the Surf
  • 12 shrimp large or jumbo
  • 1/4 cup "Toasted Chile de Arbol" salsa
  • 2 tbsp lime juice
  • 1 tbsp canola oil
  • 1/2 tsp garlic powder
  • pepper to taste
  • salt to taste
  • For the Toasted Chile de Arbol Salsa
  • 12 chiles de árbol dried
  • 2 cloves garlic minced
  • 16 oz tomato sauce
  • salt to taste
  • To Assemble the Tacos
  • 8 corn tortillas
  • avocadoes wedges
  • sliced radish
  • chile de arbol salsa
  • lime pickled red onions
  • Mexican crema
  • cilantro chopped
  • lime wedges

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Directions

  1. In a glass bowl, combine the beef with all the spices, vinegar, and oil. Toss well to combine, cover and marinate overnight. Preheat a nonstick pan to medium heat for 2 to 3 minutes. Remove the stems from the chile de arbol and transfer to a hot pan. Toast for just 2 to 3 minutes, turning as they become blackened and aromatic. Remove from pan and transfer to the blender. Add the remaining ingredients for the salsa, blend on high until smooth, taste for salt, and set aside.
  2. One hour before cooking the beef, combine the cleaned shrimp with the ¼ cup salsa, spices, lime juice, and oil. Cover and keep chilled until ready to cook. Prep your garnishes and keep chilled until ready to serve.
  3. Preheat stove top grill to medium/high heat for 5 to 6 minutes. Drizzle grill with a little canola oil to coat evenly. Cook the beef until browned (it will cook fast), turning as needed. Transfer to a serving dish and tent with foil paper. Remove shrimp from refrigerator. Drizzle a little more canola oil onto the grill. Lay the shrimp flat and cook for just a minute on each side or until shrimp turns pink. Transfer to the serving dish with the beef, cover to keep warm.
  4. Heat tortillas and serve with reserved salsa and garnishes. To make it a little easier, I like to chop up the carne asada and shrimp into smaller pieces for making tacos.

Chef Notes

Using Mexican crema makes this dish even better!

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