Double up on flavor with these smoky, tangy, spicy, and bright Surf and Turf Tacos. There’s no need to decide between steak or shrimp when you stuff your tortillas with both.
There’s no need to wait until Tuesday to fire up the grill and have your own fiesta. These easy to prepare tacos mar y tierra are an instant party that will satisfy whatever you’re craving. Combining bright citrus with a surprising kick of ginger, the marinade in this taco recipe brings out the richness of the beef while also enhancing the natural sweetness of the shrimp. So pop open a cold cerveza and let’s make some tacos. Don’t forget the fire roasted habanero tomato salsa!
Why You’ll Love This Recipe
- Versatility – I used flank steak for the turf portion of this steak and shrimp recipe. The same marinade can be used on skirt steak, sirloin, or flat iron. You could even mix it up and use it on chicken.
- Simple Process – There is nothing complicated about any of the steps for making these steak and shrimp tacos. Make your marinade and allow the steak to hang out, get your grill going while your shrimp marinates, and grill everything up. Anyone can make these.
- Minimal Ingredients – The ingredients for the marinade combine a pantry staple like chipotle in adobe with easily accessible and budget friendly ingredients like citrus and cilantro. This is easy to shop for.
- Meal Prep – Go ahead and grill up extra flank steak and shrimp as the leftovers are perfect for topping your lunch salads, burritos, and bowls.
Ingredient Playlist
Besides the flank steak and shrimp, you only need a handful of ingredients to pull together this easy marinade that works for both proteins. Here are some of the highlights.
- Chipotle in adobo – Smoky and spicy, chipotles give a back note of heat to this marinade while also giving it depth. The adobo sauce is also added for additional tang that compliments the citrus.
- Citrus – Orange juice and lime juice give a ying and yang of sweet and sour notes. Use freshly squeezed because you also need orange zest for this recipe.
- Aromatics – Ginger and garlic bring bold flavor that enhances the beefiness of the flank steak while not overpowering the delicate sweetness of the shrimp.
- Cilantro – Adds an herbaceous freshness and compliments the citrus.
- Neutral oil – Use something with mild to no flavor such as canola or avocado oil.
- Soy sauce – I use less sodium soy sauce. Adds salt content while helping to tenderize the flank steak and also adds umami.
- Honey – Balances the tang of the citrus while helping to caramelize the steak.
How to Make Surf and Turf Tacos
- Make your marinade. Add all of your ingredients for the marinade to a bowl and whisk together to combine. Remove half a cup, reserving for the shrimp to marinate later. You can refrigerate it until ready to use.
- Marinate your steak. Add the remaining marinade to a zip top bag along with your flank steak. Press out all of the air and seal it, making sure both sides are coated. Allow it to refrigerate for at least eight hours up to overnight.
- Prepare your grill. Prepare your grill for direct grilling. Both the flank steak and shrimp will be cooking hot and fast over direct heat. For charcoal spread the coals out in an even layer. For a gas grill heat it to about 450 degrees. Make sure that your grates are clean.
- Allow your steak to come to room temperature while your shrimp marinates. Remove your steak from the marinade and pat it dry. Season both sides of the steak with kosher salt and freshly cracked pepper. Add the shrimp to a bowl and let them marinate for 15 minutes.
- Skewer your shrimp. Remove the shrimp from the marinade and skewer them. Lightly season them with a sprinkle of kosher salt.
- Grill your flank steak and shrimp. Place the flank steak and the shrimp on the hot grill. The shrimp will cook quickly. Let the first side grill for about 2 minutes before flipping them. Allow the second side to grill another 2-3 minutes or until they are pink, opaque, and 120 degrees. Remove from the grill. For the flank steak allow the first side to grill for 4 minutes and then flip it. Let the second side grill another 4 minutes. Continue to flip your flank steak, building up a crust on either side. Remove it from the grill when it is between 130-135 degrees.
- Let the steak rest. Allow your steak to rest for 10-15 minutes before slicing.
- Assemble your tacos. Add the steak, shrimp, and your favorite toppings to charred tortillas and enjoy!
Substitutions
When it comes to picking a steak for both tacos and also marinating, flank steak is always my first choice. You can easily substitute the steak for this surf and turf taco recipe with any of the options below. The marinating time and cook time will vary.
- Skirt steak
- Flap meat
- Flat iron steak
- Hanger steak
- Top sirloin
- Top round
Toppings for Surf and Turf Tacos
Tacos are as much about the toppings as they are the proteins themselves. Here are just a few ideas on how to top off your steak and shrimp tacos.
- Cotija or queso fresco cheese
- Fresh or pickled jalapenos
- Slaw or shredded cabbage
- Cilantro
- Crema
- Avocado slices
- Diced or pickled onions
- Salsa
- Charred lime or orange wedges
Tips From the Beach
- There’s no need to invest in colossal shrimp for this recipe. Medium or large shrimp work just fine.
- Always allow your steak to come to room temperature before grilling. This is a great time to marinate your shrimp.
- If you use bamboo skewers, allow them to soak for 30 minutes prior to grilling. This will prevent them from burning.
- Because of the citrus in the marinade, don’t allow your shrimp to marinate for more than 20 minutes. The citrus will begin to cook the shrimp and change its texture.
- Freeze your leftover ginger. This is not only a great way to extend the life of your ginger, but it also makes it easier to grate.
- An instant read digital thermometer is your best friend when it comes to grilling steaks. It’s a tool you will turn to again and again and is worth investing in.
- After slicing your meat against the grain, go ahead and cube it. This will give you bite sized pieces that are similar to the size of the shrimp, perfect for both popping directly into your mouth and also topping your charred tortillas.
How spicy are surf and turf tacos?
There are two chipotle peppers in the marinade so there is a mild heat, but it doesn’t overwhelm the natural flavors of the beef or shrimp. On a scale of 1-10 it’s about a 4. If you want it spicier feel free to add another chipotle or two.
How long does the leftover flank steak and shrimp last?
You will want to eat the steak and shrimp within three days. Keep it stored in an airtight container in the refrigerator.
Can I marinate the shrimp at the same time as the steak?
No. Because flank steak is a tough cut of meat it hand handle a citrus forward marinade for an extended period of time. The acid in the marinade will begin to break down and cook the shrimp after 30
Surf and Turf Tacos
Double up on flavor with these smoky, tangy, spicy, and bright Surf and Turf Tacos. There’s no need to decide between steak or shrimp when you stuff your tortillas with both.
- Prep Time: 15
- Marinating Time: 480
- Cook Time: 15
- Total Time: 8 hours 30 minutes
- Yield: 4-6 1x
- Category: Entree
- Method: Grilling
- Cuisine: American
Ingredients
- 1–2 pounds flank steak
- 1 pound shrimp, medium to large recommended, peeled, deveined, tails removed
- 2 chipotle peppers, finely minced
- 1 tablespoon adobo sauce
- 1/2 cup freshly squeezed orange juice
- 2 teaspoons orange zest
- 1/4 cup freshly squeezed lime juice
- 1/4 cup less sodium soy sauce
- 1/4 cup neutral oil such as canola or avocado
- 1/4 cup cilantro, finely chopped
- 2 garlic cloves, grated
- 1/2” ginger, grated
- 1 tablespoon honey
- Kosher salt and black pepper to taste
- Tortillas
- Toppings such as avocado slices, roasted salsa, lime wedges, and jalapenos
Instructions
- Add your chipotles, adobo, citrus juices and zest, cilantro, honey, garlic, ginger, and oil to a bowl and whisk together. Reserve 1/2 cup for the shrimp.
- Place the flank steak into a resealable plastic bag and pour in the remaining marinade. Press out the air and seal it up. Allow it to marinate in the refrigerator for 8 hours up to overnight.
- Remove the steak from the marinate and pat it dry. Season both sides with salt and pepper and allow it to sit out for 30 minutes.
- If using bamboo skewers allow them to soak in salted water for 30 minutes.
- Prepare your grill for direct grilling. For charcoal grills spread the charcoal in an even layer once ashed over. For a gas grill heat your grill to about 450 degrees. Allow your grates to fully heat and make sure they’re clean.
- Add the cleaned shrimp and remaining shrimp to a bowl and toss to combine. Allow them to marinate for 15 minutes. Skewer your shrimp and lightly season with salt.
- Place the shrimp and the flank steak on the hot grates.
- Let the shrimp cook for about 2 minutes on the first side. They will begin to turn slightly opaque. Flip them and allow the second side to cook another 2-3 minutes until pink and opaque. They will be 120 degrees. Remove.
- Let the flank steak cook for 4 minutes before flipping. Allow the second side to cook for another 4 minutes. Keep flipping to build up the crust. Remove when the steak is between 130-135 degrees.
- Allow the steak to rest for 10-15 minutes.
- Slice your steak and assembled your tacos.
Notes
You can replace the flank steak with skirt steak, flap meat, top sirloin, flat iron, or a hanger steak. Just adjust the cook time accordingly.