Surf and Turf Tacos
These Surf and Turf Tacos bring seasoned steak, juicy shrimp, fresh toppings, and warm tortillas together in one bold coastal taco plate. Inspired by San Diego taco-shop flavor and classic steak-and-seafood comfort, they’re fresh, savory, and made for taco nights that deserve more than the usual.
Why This Recipe Works
• Steak and shrimp create the perfect surf-and-turf flavor balance
• Warm tortillas hold the rich savory filling while keeping the tacos approachable and easy to eat
• Fresh toppings balance the richness of the proteins
• Layered seasoning helps both proteins stand out without overpowering each other
• Homemade preparation gives fresher flavor and texture than takeout tacos
• Perfect for taco nights, cookouts, and elevated comfort-food meals
Flavor Notes
• Savory steak with rich grilled flavor
• Juicy shrimp layered with garlic and seasoning
• Fresh toppings add brightness and texture balance
• Warm tortillas tie together the layered surf-and-turf flavor
• San Diego-inspired taco-shop comfort-food energy with homemade flavor
Serving Suggestions
Serve these Surf and Turf Tacos with cilantro lime rice, street corn, chips and salsa, guacamole, ceviche, fresh slaw, or cold drinks for the ultimate taco-night setup.
They also pair perfectly with backyard cookouts, seafood spreads, game-day meals, and warm-weather family dinners.
Special Technique
Cooking the steak and shrimp separately helps both proteins maintain ideal texture and flavor without overcooking.
Allowing the steak to rest briefly before slicing helps preserve juiciness while creating cleaner cuts for taco assembly.
Fresh toppings and sauces are added right before serving to keep the tacos balanced, vibrant, and full of texture.
Storage + Reheating
Store the steak, shrimp, tortillas, and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheat the proteins gently in a skillet or air fryer until warmed through.
For best texture and freshness, assemble the tacos right before serving.
Avoid microwaving fully assembled tacos if possible to help preserve tortilla texture.
Frequently Asked Questions
Q: What steak works best for surf and turf tacos?
A: Flank steak, skirt steak, sirloin, or ribeye all work especially well because they cook quickly and slice nicely for tacos.
Q: What shrimp works best for tacos?
A: Medium or large shrimp usually work best because they stay juicy and flavorful while still fitting easily inside the tortillas.
Q: Can I grill the steak and shrimp instead of pan-searing?
A: Absolutely. Grilling adds extra smoky flavor and works perfectly for surf and turf tacos.
Q: What toppings work best for surf and turf tacos?
A: Pico de gallo, avocado, cilantro, lime, cabbage slaw, crema, pickled onions, and fresh salsa all pair perfectly.
Q: What makes surf and turf tacos feel “San Diego-style”?
A: The balance of steak, seafood, fresh toppings, citrus, and bold taco-shop flavor reflects the coastal Southern California taco culture that inspired the recipe.
Surf and Turf Tacos
Ingredients
- 1 lb steak thinly sliced and chopped
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tomatoes diced
- 1/4 white onion diced
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Corn tortillas
- 1 cup shredded Mexican cheese blend
- Lime wedges
- Sliced radish
Equipment
- – Large skillet or flat top
- – Cast iron pan
- Cutting board
- Sharp knife
- Mixing bowls
- Tongs
- Spatula
- – Serving tray
Method
- Thinly slice and chop the steak.
- Pat the shrimp dry.
- Add steak and shrimp to a mixing bowl.
- Season with olive oil, garlic powder, onion powder, paprika, chili powder, salt, and black pepper.
- Mix until evenly coated.
- In a separate bowl combine tomatoes, onion, cilantro, and lime juice.
- Mix and set aside.
- Heat a large skillet or flat top over medium high heat.
- Cook the steak until browned and slightly charred.
- Remove and set aside.
- Add the shrimp to the skillet.
- Cook for 1 to 2 minutes per side until pink and opaque.
- Remove and roughly chop the shrimp.
- Return the steak to the skillet.
- Add the chopped shrimp.
- Mix together briefly and remove from heat.
- Heat a flat top or skillet.
- Place tortillas down and add shredded Mexican cheese.
- Allow the cheese to melt and the tortillas to crisp lightly.
- Top each tortilla with the surf and turf mixture.
- Add the pico style topping.
- Serve with lime wedges and sliced radish if desired.
