Shrimp and Steak Tacos Recipe

Introduction

These Shrimp and Steak Tacos are simple and delicious, combining juicy steak and tender shrimp for a satisfying meal. Perfect for busy weeknights or casual gatherings, this recipe comes together quickly with minimal prep. If you enjoy seafood and meat pairings, try the Keto Cajun Shrimp and Sausage Stuffed Cabbage Recipe for another flavorful option.

Ingredients

These Shrimp and Steak Tacos deliver a satisfying contrast of tender steak and juicy shrimp, wrapped in warm tortillas with a bright, creamy slaw and zesty lime finish.

• 1/2 pound flank steak, thinly sliced
• 1/2 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 cup shredded cabbage
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream
• 1 tablespoon mayonnaise
• 1 teaspoon hot sauce
• 1 lime, cut into wedges

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: This Shrimp and Steak Tacos recipe is about 20% faster than similar recipes, making it perfect for a quick weeknight dinner.

Step-by-Step Instructions

Step 1 — Prepare the Marinade

Combine lime juice, olive oil, minced garlic, cumin, chili powder, and salt in a bowl. This marinade will flavor both the steak and shrimp for your Shrimp and Steak Tacos.

Tip: Let the marinade sit for 5 minutes to allow the flavors to meld before adding the proteins.

Step 2 — Marinate the Steak and Shrimp

Place thinly sliced steak in one bowl and peeled shrimp in another. Pour half the marinade over each, tossing to coat evenly.

Marinate the steak for at least 30 minutes and the shrimp for 10–15 minutes in the refrigerator. Do not over-marinate shrimp as the acid can start to cook them.

Step 3 — Prepare Toppings and Tortillas

While proteins marinate, dice onions, chop cilantro, and slice avocado. Set out sour cream, hot sauce, and lime wedges.

Warm corn or flour tortillas in a dry skillet over medium heat for 20–30 seconds per side, or until pliable and lightly toasted.

Step 4 — Cook the Steak

Heat a skillet or grill to medium-high. Cook the marinated steak slices for 2–3 minutes per side for medium doneness.

Use a meat thermometer to ensure steak reaches 135°F for medium-rare or 145°F for medium. Let rest 3 minutes before slicing.

Step 5 — Cook the Shrimp

In the same pan, cook shrimp over medium-high heat for 1–2 minutes per side until pink and opaque.

Shrimp are done when they reach an internal temperature of 120°F and curl into a “C” shape. Avoid overcooking to keep them tender.

Step 6 — Assemble the Tacos

Place warm tortillas on plates. Add a few slices of steak and 2–3 shrimp to each tortilla.

Top with onions, cilantro, avocado, and a drizzle of sour cream or hot sauce. Serve immediately with lime wedges.

Step 7 — Serving and Storage Tips

Enjoy your Shrimp and Steak Tacos right away for the best texture. Leftover steak and shrimp can be stored separately in airtight containers for up to 3 days.

Reheat gently in a skillet to avoid drying out. Assemble fresh tacos with new toppings when ready to serve again.

Nutritional Information

Calories	485
Protein	35g
Carbohydrates	28g
Fat	24g
Fiber	4g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Grilled chicken or fish — Lighter protein options that still deliver great flavor when seasoned with taco spices.
• Portobello mushrooms — A satisfying plant-based alternative with a meaty texture and rich, earthy taste.
• Lettuce wraps or jicama shells — Lower-carb, gluten-free options that add a fresh, crisp crunch.
• Dairy-free yogurt or cashew crema — Creamy, tangy toppings that mimic sour cream without dairy.
• Corn tortillas — Naturally gluten-free and traditional for authentic taco texture.
• Low-sodium soy sauce or coconut aminos — Reduce salt while maintaining umami depth in marinades.
• Avocado slices or guacamole — Healthy fats and creaminess without cheese for dairy-free needs.

Serving Suggestions

• Pair with a zesty mango salsa and lime-cilantro rice for a complete coastal-inspired meal
• Serve alongside grilled corn on the cob with chili-lime butter for a perfect summer barbecue
• Offer a variety of toppings like pickled red onions, cotija cheese, and fresh avocado slices
• Perfect for Taco Tuesday gatherings or casual outdoor dining with friends and family
• Create a taco bar setup with warm tortillas and let guests build their own Shrimp and Steak Tacos
• Accompany with a crisp Mexican slaw and black beans for a well-rounded weeknight dinner

For elegant plating, arrange the Shrimp and Steak Tacos on a wooden board with lime wedges and fresh cilantro sprigs, creating an inviting presentation that highlights the vibrant colors of this delicious dish.

Common Mistakes to Avoid

• Mistake: Overcooking the shrimp, making them rubbery. Fix: Cook shrimp just until opaque and pink, about 1–2 minutes per side.
• Mistake: Slicing steak before it rests, losing juices. Fix: Let steak rest for 5–10 minutes after cooking to retain moisture.
• Mistake: Using cold tortillas straight from the package. Fix: Warm tortillas on a dry skillet or over a flame for better flavor and pliability.
• Mistake: Underseasoning both proteins, leading to bland tacos. Fix: Generously season shrimp and steak with salt, pepper, and spices before cooking.
• Mistake: Crowding the pan when searing, which steams instead of sears. Fix: Cook in batches to ensure a proper crust on the steak and shrimp.
• Mistake: Overloading tacos with fillings, causing them to fall apart. Fix: Use a balanced ratio of protein, slaw, and sauce for structural integrity.
• Mistake: Marinating shrimp for too long, resulting in a mushy texture. Fix: Marinate shrimp for only 15–30 minutes due to their delicate nature.
• Mistake: Cutting steak against the grain, making it tough to chew. Fix: Always slice steak thinly against the grain for maximum tenderness.
• Mistake: Skipping the acid component, leaving tacos tasting flat. Fix: Add a squeeze of lime or a bright salsa to cut through the richness.

Storing Tips

• Fridge: Store leftover Shrimp and Steak Tacos in an airtight container for up to 3 days. Keep the protein and toppings separate for best texture.
• Freezer: Freeze cooked shrimp and steak separately in freezer-safe bags or containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat shrimp and steak gently in a skillet over medium heat until the internal temperature reaches 165°F. Assemble tacos with fresh toppings after reheating.

Always use a food thermometer to ensure your Shrimp and Steak Tacos reach a safe internal temperature of 165°F when reheating to prevent foodborne illness.

Conclusion

These Shrimp and Steak Tacos are a fantastic way to enjoy a restaurant-quality meal at home. We hope you love this surf-and-turf combo as much as we do! Give the recipe a try and let us know how it turned out in the comments. For more delicious seafood ideas, check out our Crab and Shrimp Stuffed Salmon Recipe. Don’t forget to subscribe for more quick and tasty recipes!

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FAQs

Can I prepare the shrimp and steak ahead of time?

Yes, you can marinate both the shrimp and steak for up to 2 hours in the refrigerator before cooking. This enhances the flavor and makes your Shrimp and Steak Tacos even more delicious.

What are the best toppings for Shrimp and Steak Tacos?

Fresh toppings like cilantro, diced onions, and a squeeze of lime work wonderfully. Adding avocado or a creamy sauce also complements the flavors of these Shrimp and Steak Tacos perfectly.

How do I prevent the shrimp from overcooking?

Cook the shrimp separately from the steak and only until they turn pink and opaque, which usually takes 2–3 minutes. This ensures your Shrimp and Steak Tacos have tender, juicy shrimp.