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Surf and turf taco with steak shrimp cilantro and radish on handmade tortilla by Reynaldo’s Cocina
Reynaldo’s Cocina 📍

Surf and Turf Tacos

Homemade surf and turf tacos loaded with seasoned steak, shrimp, fresh pico style toppings, melted cheese, and warm tortillas.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Surf and Turf
  • 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
Pico Style Finish
  • 2 tomatoes diced
  • 1/4 white onion diced
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
Tacos
  • Corn tortillas
  • 1 cup shredded Mexican cheese blend
Optional Garnish
  • Lime wedges
  • Sliced radish

Equipment

  • - Large skillet or flat top
  • - Cast iron pan
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Tongs
  • Spatula
  • - Serving tray

Method

  1. Thinly slice and chop the steak.
  2. Pat the shrimp dry.
  3. Add steak and shrimp to a mixing bowl.
  4. Season with olive oil, garlic powder, onion powder, paprika, chili powder, salt, and black pepper.
  5. Mix until evenly coated.
  6. In a separate bowl combine tomatoes, onion, cilantro, and lime juice.
  7. Mix and set aside.
  8. Heat a large skillet or flat top over medium high heat.
  9. Cook the steak until browned and slightly charred.
  10. Remove and set aside.
  11. Add the shrimp to the skillet.
  12. Cook for 1 to 2 minutes per side until pink and opaque.
  13. Remove and roughly chop the shrimp.
  14. Return the steak to the skillet.
  15. Add the chopped shrimp.
  16. Mix together briefly and remove from heat.
  17. Heat a flat top or skillet.
  18. Place tortillas down and add shredded Mexican cheese.
  19. Allow the cheese to melt and the tortillas to crisp lightly.
  20. Top each tortilla with the surf and turf mixture.
  21. Add the pico style topping.
  22. Serve with lime wedges and sliced radish if desired.

Notes

• Cook the shrimp separately so they stay tender while the steak develops color.
• Lightly crisping the tortillas improves both texture and structure.
• Melting cheese directly onto the tortilla creates a taco shop style bite and helps hold everything together.
• Add the pico just before serving to preserve freshness and contrast.
• A squeeze of lime right before eating brightens the entire taco.
• Do not overcrowd the skillet or the steak may steam instead of sear.
• Warm tortillas are less likely to crack and hold fillings better.
• Serve immediately for the best texture and flavor.
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