These indulgent Surf and Turf Tacos combine perfectly grilled steak and succulent shrimp in crispy corn tortillas, topped with a zesty chipotle crema and fresh garnishes. Each bite delivers the smoky char of the beef alongside the sweet tenderness of shrimp, all complemented by the warm spices of the marinade and the cooling effect of the creamy sauce. Ready in under 45 minutes, these impressive yet simple tacos transform ordinary taco night into a restaurant-quality experience that balances bold flavors with delicate textures for a memorable meal that’s sure to become a requested favorite.

Why You’ll Love This Recipe

Best of both worlds: Combines premium steak and shrimp in one luxurious taco
Impressive presentation: Restaurant-quality appearance with minimal effort
Customizable heat level: Easily adjust spices to suit your preference
Make-ahead components: Prep marinades and sauces in advance for quick assembly
Balanced flavor profile: Perfect combination of smoky, spicy, savory, and fresh notes
Versatile serving options: Works equally well for casual dinners or special occasions

Ingredients

For the Steak

Flank or skirt steak – Flavorful, quick-cooking cuts perfect for tacos
Olive oil – Helps tenderize and carry flavors into the meat
Lime juice – Adds brightness and helps tenderize
Soy sauce – Contributes umami depth and saltiness
Garlic – Provides aromatic foundation
Ground cumin – Adds earthy warmth
Chili powder – Delivers moderate heat and color
Smoked paprika – Contributes smoky notes
Black pepper – Adds subtle heat

For the Shrimp

Large shrimp – Peeled and deveined for easy eating
Olive oil – Creates a base for the marinade
Lime juice – Brightens the flavor profile
Garlic – Adds aromatic depth
Chili powder – Provides gentle heat
Ground cumin – For warm, earthy notes
Salt and pepper – Essential seasonings

For the Chipotle Crema

Mexican crema or sour cream – Creates a cooling, tangy base
Chipotle peppers in adobo – Adds smoky heat
Lime juice – Provides essential acidity
Garlic powder – Adds depth without raw garlic texture
Salt – Enhances all flavors

For Assembly

Corn tortillas – Traditional choice that stands up to hearty fillings
Red onion – Adds sharp, fresh crunch
Fresh cilantro – Contributes bright, herbal notes
Lime wedges – For serving and additional acidity
Avocado – Optional for creamy richness
Cotija cheese – Optional for salty finish

Step-by-Step Instructions

Preparing the Steak

Begin with 1 pound of flank or skirt steak, trimmed of excess fat. These cuts are ideal for tacos due to their robust flavor and ability to absorb marinades well. For easier eating, plan to slice the meat against the grain after cooking, which shortens the muscle fibers and results in more tender bites.

In a medium bowl, prepare the marinade by combining 3 tablespoons of olive oil, 2 tablespoons of fresh lime juice, 2 tablespoons of soy sauce, 3 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and ½ teaspoon of freshly ground black pepper. Whisk these ingredients together until well blended.

Place the steak in a shallow dish or resealable plastic bag and pour the marinade over it, turning to coat all sides thoroughly. The acidity from the lime juice will help tenderize the meat while the spices and soy sauce infuse it with flavor. Cover or seal and refrigerate for at least 30 minutes, but preferably 2-4 hours for maximum flavor penetration. If marinating longer than 4 hours, reduce the lime juice to 1 tablespoon to prevent the meat from becoming mushy.

When ready to cook, remove the steak from the refrigerator and allow it to come to room temperature for about 20 minutes. This ensures more even cooking and better browning. Remove the steak from the marinade and pat dry with paper towels to promote better searing. Discard the used marinade.

Preheat your grill or grill pan to high heat (approximately 450-500°F). Once hot, place the steak on the grill and cook for approximately 4-5 minutes on the first side without moving it, allowing a nice crust to form. Flip once and cook for another 3-4 minutes for medium-rare, or until the internal temperature reaches 130-135°F. Adjust cooking time based on your preferred doneness and the thickness of your steak.

Transfer the cooked steak to a cutting board and tent loosely with foil. Allow it to rest for at least 5-10 minutes before slicing to let the juices redistribute. This resting period is crucial for maintaining moisture and tenderness. After resting, slice the steak thinly against the grain into bite-sized strips ideal for tacos.

Preparing the Shrimp

While the steak is resting, prepare 1 pound of large shrimp (16-20 count), peeled and deveined, leaving the tails on for easier handling if desired. Rinse the shrimp under cold water and pat thoroughly dry with paper towels to ensure proper cooking and browning.

In a bowl, create a flavorful marinade by mixing 2 tablespoons of olive oil, 1 tablespoon of fresh lime juice, 2 cloves of minced garlic, ½ teaspoon of chili powder, ½ teaspoon of ground cumin, ¼ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. This marinade is slightly simpler than the steak’s to allow the delicate sweetness of the shrimp to shine through.

Add the shrimp to the marinade and toss gently to coat. Unlike the steak, shrimp only needs a brief marination—just 10-15 minutes—due to its delicate texture. Marinating too long in acidic ingredients can start to “cook” the shrimp, resulting in a tough, rubbery texture.

Heat a clean grill, grill pan, or large skillet over medium-high heat. If using a pan, add a tablespoon of oil when hot. Place the shrimp on the hot surface, discarding any excess marinade. Cook for about 2 minutes on the first side until pink and slightly charred. Flip and cook for another 1-2 minutes until the shrimp are opaque and have formed a C shape, indicating they’re perfectly cooked without becoming rubbery.

Immediately remove the cooked shrimp from the heat source to prevent overcooking, which happens quickly with seafood. Transfer to a clean plate and keep warm until ready to assemble the tacos.

Making the Chipotle Crema

While the proteins are marinating or cooking, prepare the chipotle crema, which adds a cooling, smoky element to balance the flavors of the tacos. In a food processor or blender, combine 1 cup of Mexican crema or sour cream, 1-2 chipotle peppers in adobo sauce (depending on your heat preference), 1 tablespoon of the adobo sauce from the can, 1 tablespoon of fresh lime juice, ¼ teaspoon of garlic powder, and ¼ teaspoon of salt.

Blend until smooth and completely combined, stopping to scrape down the sides as needed. If the sauce seems too thick, thin it with a tablespoon of water or additional lime juice until it reaches a drizzling consistency. Taste and adjust seasoning, adding more salt, lime juice, or chipotle for your preferred flavor balance.

Transfer the crema to a squeeze bottle for easy drizzling, or to a small bowl with a spoon for serving. This sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator, allowing the flavors to meld and develop more complexity.

Preparing the Tortillas and Garnishes

While the steak is resting and the shrimp is cooking, prepare the tortillas and finalize your garnishes. For the most authentic flavor, use 12 small corn tortillas rather than flour. Corn tortillas pair better with these robust fillings and have a more traditional flavor profile.

To prepare the tortillas, you have several options. For a traditional approach with a smoky flavor, place them directly on the grill grates for about 30 seconds per side until they develop slight char marks and become pliable. Alternatively, warm them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in slightly damp paper towels and microwave for 30-45 seconds. Keep the warmed tortillas covered with a clean kitchen towel or in a tortilla warmer to maintain their heat and flexibility until ready to serve.

Finely dice ½ cup of red onion, which adds a sharp, fresh crunch to contrast with the rich proteins. Roughly chop ½ cup of fresh cilantro leaves, which contributes bright, herbaceous notes that complement both the steak and shrimp beautifully. Cut 2 limes into wedges for serving, as the additional acidity brightens all the flavors when squeezed over the assembled tacos.

If using optional toppings, prepare them now: slice 1 avocado into thin wedges or small cubes for creamy richness, and crumble ¼ cup of cotija cheese for a salty finish. These additions create more layers of flavor and texture but are not essential to the core recipe.

Assembling the Tacos

Now comes the fun part—assembling your surf and turf tacos. Start with a warm tortilla as your base. Place a few slices of the grilled steak on one side of the tortilla, then add 2-3 grilled shrimp alongside or on top of the steak. The visual contrast of the beef and seafood makes these tacos particularly appealing.

Drizzle the chipotle crema generously over the proteins, creating both flavor and visual appeal with the sauce’s zigzagging pattern. Sprinkle with the diced red onions and fresh cilantro, distributing them evenly for consistent flavor in each bite.

If using, add a few slices of avocado and a sprinkle of crumbled cotija cheese as the final layers. Serve immediately with lime wedges on the side for diners to squeeze over their tacos just before eating, which adds a fresh burst of acidity that ties all the flavors together.

For the most enjoyable experience, serve the tacos as soon as they’re assembled to maintain the temperature contrast between the warm proteins and cool toppings, as well as to preserve the tortillas’ texture.

Pro Tips

Slice meat against the grain for maximum tenderness
Don’t overcook the shrimp – they’re done as soon as they turn pink and opaque
Warm tortillas are essential – cold tortillas will crack and fall apart
Prep all garnishes before cooking for quick final assembly
For extra flavor, add a splash of tequila to either marinade
Double the chipotle crema – it makes an excellent dip for chips or topping for other dishes
For easier eating, remove the tails from the shrimp before serving

Variations and Creative Ideas

This versatile recipe can be adapted in numerous ways:

Blackened Cajun Style

Transform these tacos with a Cajun twist by replacing the marinade spices with 2 tablespoons of Cajun seasoning for both the steak and shrimp. Add 1 diced bell pepper and 1 diced jalapeño to the filling, sautéed until slightly softened. Replace the chipotle crema with a remoulade sauce made from mayonnaise, Dijon mustard, capers, pickle relish, and Cajun seasoning. Serve with a vinegar-based slaw for added crunch and acidity.

This variation creates a New Orleans-inspired flavor profile that highlights the seafood and adds complexity to the steak. The combination of spicy, tangy, and cooling elements makes for a well-rounded taco experience with distinct regional character. Consider serving with a side of dirty rice to complete the Cajun theme.

Tropical Coconut Influence

Create a Caribbean-inspired version by marinating both proteins in a mixture of coconut milk, lime juice, ginger, and jerk seasoning. Grill pineapple slices alongside the meat and shrimp, then dice and add to the tacos. Replace the chipotle crema with a coconut-lime sauce made from coconut cream, lime zest, and a touch of honey. Garnish with fresh mango salsa and toasted coconut flakes.

This variation offers a sweet-spicy flavor profile that highlights the natural sweetness of the shrimp while adding tropical complexity to the beef. The coconut elements create a cohesive theme that transports diners to an island getaway. Serve with coconut rice and black beans for a complete meal with Caribbean flair.

Asian Fusion Approach

Reimagine these tacos with East Asian flavors by marinating the steak and shrimp in a blend of soy sauce, sesame oil, rice vinegar, brown sugar, ginger, and garlic. Serve in lettuce wraps instead of tortillas for a lighter approach. Top with quick-pickled vegetables (carrots, cucumber, and radish), fresh herbs (cilantro, mint, and Thai basil), and a spicy Sriracha mayo instead of chipotle crema.

This variation creates a fusion experience that combines the concept of Korean ssam or lettuce wraps with the format of tacos. The bright, tangy pickled vegetables contrast beautifully with the umami-rich proteins. Consider serving with a side of kimchi for additional dimension and authenticity.

Breakfast Twist

Create a morning version of surf and turf tacos by using breakfast steak (like minute steak or thin-sliced sirloin) and smaller shrimp. Add scrambled eggs to the filling and serve on flour tortillas instead of corn. Replace the chipotle crema with hollandaise sauce, and top with diced breakfast potatoes, crumbled bacon bits, and chives instead of the traditional garnishes.

This unexpected variation transforms the concept into a brunch-worthy dish that combines the luxury of surf and turf with familiar breakfast elements. The hollandaise sauce adds richness that ties the proteins and eggs together beautifully. Serve with a side of fresh fruit and coffee for a complete brunch experience.

Serving Suggestions

These versatile tacos can be enjoyed in various ways:

Family Style: Serve all components separately on a large platter or in individual bowls, allowing diners to build their own tacos according to their preferences. This interactive approach is perfect for casual gatherings and accommodates different taste preferences.

With Sides: Complete the meal with traditional Mexican sides like black beans, Mexican rice, or elote (Mexican street corn). For a lighter option, serve with a simple jicama slaw dressed with lime juice and chili powder, which provides refreshing crunch to contrast with the rich tacos.

As Part of a Taco Bar: Include these surf and turf components as the premium options in a larger taco bar that might also feature more traditional fillings like carnitas or grilled chicken. This approach is perfect for entertaining larger groups while still offering something special.

Paired Beverages: These tacos pair beautifully with several beverages: a cold Mexican lager with a lime wedge, a margarita (classic or spicy), a crisp white wine like Sauvignon Blanc, or for non-alcoholic options, sparkling water with lime or a tamarind agua fresca all complement the flavors wonderfully.

For Special Occasions: Elevate the presentation for special events by serving smaller, appetizer-sized tacos on mini tortillas. Arrange three per plate with a small side of guacamole and crisp tortilla chips for an impressive first course at a dinner party.

Storage and Reheating Advice

While these tacos are best enjoyed fresh, components can be prepared ahead and stored:

Steak: Cooked steak can be refrigerated for up to 3 days in an airtight container. For best results, store the meat unsliced, then slice just before reheating and serving. This helps maintain moisture and prevents the meat from drying out.

Shrimp: Cooked shrimp should be consumed within 2 days when refrigerated in an airtight container. Shrimp tends to get tough when reheated, so consider enjoying leftover shrimp cold in a salad rather than reheating for tacos.

Chipotle Crema: This sauce keeps well in the refrigerator for up to 5 days and often tastes even better after the flavors have had time to meld. Store in an airtight container or squeeze bottle for easy use.

Reheating Proteins: To reheat the steak without overcooking, place slices in a skillet with a splash of beef broth or water over low heat just until warmed through, about 1-2 minutes. Alternatively, wrap in foil and heat in a 275°F oven for about 10 minutes. For shrimp, warm gently in a skillet with a touch of butter over low heat for no more than 1 minute to prevent rubbery texture.

Make-Ahead Tips: If preparing for a party, you can marinate the proteins up to 24 hours in advance (steak) and 2 hours in advance (shrimp). The chipotle crema and all garnishes can be prepared a day ahead and stored separately in the refrigerator. Cook the proteins just before serving for the best texture and flavor.

Repurposing Leftovers: Transform leftover components into new meals – use the proteins in quesadillas, on a taco salad, or in a breakfast scramble the next morning. The chipotle crema makes an excellent dip for vegetables or spread for sandwiches.

Frequently Asked Questions

Can I use different types of meat or seafood? Absolutely! Ribeye, sirloin, or even sliced tenderloin work beautifully for the beef component. For seafood variations, try lobster tail for a more luxurious option, or use firm white fish like mahi-mahi or cod for a lighter alternative. Just adjust cooking times accordingly based on the proteins you choose.

How can I make this recipe less spicy? To reduce the heat level, use only half a chipotle pepper in the crema, or substitute with roasted red pepper for the smokiness without the heat. In the marinades, replace the chili powder with paprika for color without spice, and make sure to remove all seeds from the chipotle peppers if using them.

Can I make these tacos in advance for a party? While the final assembly should happen just before serving, almost all components can be prepared in advance. Cook the proteins up to several hours ahead and keep them warm in a low oven (200°F) covered with foil. Alternatively, cook them 80% through, then quickly finish on the grill just before serving for the best texture and temperature.

What’s the best way to prevent my corn tortillas from breaking? The most common reason for breaking tortillas is insufficient warming or low quality tortillas. For best results, purchase freshly made tortillas if possible, and double-layer them if they’re particularly thin. Always warm them properly as described in the recipe, and keep them covered until the moment of assembly to retain moisture and flexibility.

Can this recipe be made gluten-free? Yes, this recipe is naturally gluten-free as long as you verify that your specific brands of chipotle peppers in adobo and spice blends don’t contain gluten. The only potential concern is the soy sauce in the steak marinade, which should be replaced with tamari or coconut aminos to ensure the recipe is completely gluten-free.