Surf and turf tacos​

I didn’t plan on making surf and turf tacos that night. It started with a craving for tacos, but I couldn’t decide between steak or seafood. My fridge had a perfectly marbled ribeye and a fresh batch of shrimp, and that’s when it hit me why choose? Instead of settling for one, I decided to combine both, layering flavors in a way I hadn’t tried before.

The result? A taco so good that it became a regular feature at my dinner table. The smoky char of the steak paired with the sweetness of shrimp, all wrapped in a warm tortilla with fresh toppings it was the best of both worlds in a single bite.

Since then, I’ve refined the process, learning little tricks to make the steak extra juicy, the shrimp perfectly seared, and the toppings just right. In this guide, I’ll share everything I’ve learned so you can recreate these unforgettable surf and turf tacos at home.

What Makes This Surf and Turf Tacos Recipe Special?

Not all tacos are created equal, and these surf and turf tacos prove just that. This recipe isn’t just about piling steak and seafood into a tortilla it’s about achieving the perfect balance of flavors and textures that complement each other. Here’s what makes this version stand out:

A Marinade That Enhances Both Steak and Seafood

Many taco recipes focus on just one protein, but when working with both steak and seafood, the challenge is ensuring a marinade that enhances both without overpowering one. This recipe uses a citrusy, garlicky blend with a touch of smoked paprika to bring out the natural richness of the steak while keeping the shrimp (or scallops) fresh and vibrant.

A Foolproof Cooking Method

Overcooked steak? Rubbery shrimp? Not here. This method ensures:

• A perfectly seared steak with a juicy, tender center.
• Seafood that remains succulent, never dry or chewy.
• A quick, high-heat cooking process to lock in flavors without making the proteins tough.

The Right Tortilla Makes a Difference

Corn tortillas are traditional, but flour tortillas offer a sturdier base for hearty fillings. This recipe provides guidance on warming and lightly crisping them for the best texture.

Toppings That Elevate Instead of Overwhelm

Instead of drowning the tacos in heavy sauces, this recipe focuses on fresh, flavorful toppings like avocado crema, charred corn salsa, and crumbled cotija cheese for the perfect bite.

Key Ingredients

Choosing the right ingredients is essential for making the best surf and turf tacos. Let’s break them down:

Core Ingredients

• Steak: Ribeye, skirt steak, or flank steak works best for juicy, flavorful bites.
• Seafood: Shrimp or scallops add a sweet, delicate contrast to the rich beef.
• Tortillas: Corn for a traditional feel or flour for a soft, foldable base.
• Marinade: A mix of lime juice, garlic, smoked paprika, and a touch of honey for balance.
• Fresh Toppings: Avocado slices, pickled onions, and cotija cheese enhance each bite.

Optional Additions

• Salsa Choices: Mango salsa for sweetness, pico de gallo for freshness, or a smoky chipotle sauce for heat.
• Cheese Variations: Cotija, queso fresco, or shredded cheddar for added richness.
• Extra Heat: Fresh jalapeños, chili flakes, or a drizzle of hot sauce.

How to Make Surf and Turf Tacos

Making surf and turf tacos is all about balancing flavors and textures. The key is to cook each protein just right while ensuring the tortillas and toppings complement the main ingredients. Follow these steps for a foolproof taco experience.

Step 1: Preparing the Proteins

Start by marinating both the steak and seafood to build a deep, rich flavor profile.

1. Marinate the steak: In a bowl, combine lime juice, olive oil, minced garlic, smoked paprika, ground cumin, and salt. Coat the steak evenly and let it rest for at least 30 minutes (or up to 8 hours for deeper flavor).
2. Marinate the seafood: Toss the shrimp or scallops in lime juice, garlic, salt, and a touch of honey. Since seafood is delicate, marinate for only 15 minutes to avoid breaking down the texture.

Pro Tip: Always pat the proteins dry before cooking to ensure a perfect sear. Too much moisture prevents caramelization, which is key to flavor.

Step 2: Cooking the Steak

1. Heat a cast-iron skillet or grill pan over high heat.
2. Cook the steak for 3–4 minutes per side for medium-rare (adjust based on thickness and preference).
3. Remove from heat and let it rest for at least 5 minutes before slicing against the grain for tenderness.

Step 3: Cooking the Seafood

1. In the same skillet or a separate pan, heat a little oil over medium-high heat.
2. Cook the shrimp for 1–2 minutes per side or the scallops for 2–3 minutes per side until golden and opaque.

Step 4: Assembling the Tacos

1. Warm tortillas over an open flame or in a dry skillet until soft and slightly charred.
2. Layer slices of steak and seafood onto each tortilla.
3. Top with avocado slices, fresh cilantro, pickled onions, and crumbled cotija cheese.
4. Drizzle with a fresh lime crema or your favorite salsa.

My Best Surf and Turf Tacos Tips

Over the years, I’ve learned a few tricks that make surf and turf tacos even better. These tips will help you get the most out of your ingredients and avoid common mistakes.

1. Choosing the Right Steak Cut

The best cuts for tacos are those with great flavor and tenderness. Ribeye, flank steak, and skirt steak are ideal because they cook quickly and slice well.

For more steak inspiration, check out these Garlic Butter Steak Bites and Potatoes a perfect way to elevate your surf and turf tacos with buttery, garlicky goodness.

2. Getting a Perfect Sear on Seafood

Shrimp and scallops need a hot pan to develop a golden crust without overcooking. A quick sear locks in the juices and enhances the natural sweetness of the seafood.

For more seafood taco ideas, take a look at Fried Shrimp Tacos for a crispy, flavorful variation.

3. Toasting Tortillas the Right Way

Heating tortillas over an open flame gives them a slight char that enhances the taco’s smoky flavor. If using a skillet, a dry pan works best.

4. Balancing the Flavors

A good surf and turf taco balances rich, smoky, and bright flavors. The citrus marinade, fresh toppings, and a hint of spice create the ultimate bite.

Variations of Surf and Turf Tacos

One of the best things about surf and turf tacos is how versatile they are. Whether you want to experiment with different proteins, add bold new flavors, or create a vegetarian twist, there are endless ways to customize this dish. Here are some of the best variations to try.

1. Alternative Proteins for a Unique Twist

• Chicken and Shrimp Tacos: Swap out steak for grilled chicken thighs, which stay juicy and flavorful. The combination of smoky chicken and sweet shrimp is just as satisfying.
• Lobster and Steak Tacos: Upgrade your tacos with buttery lobster meat instead of shrimp or scallops. This version is perfect for special occasions.
• Carnitas and Grilled Fish Tacos: flavorful contrast to grilled white fish like mahi-mahi or cod.

2. Vegetarian Surf and Turf Tacos

If you’re looking for a plant-based take on surf and turf tacos, try these ingredient swaps:

• Grilled Mushrooms and Jackfruit: Portobello mushrooms offer a meaty texture, while jackfruit mimics the shredded consistency of steak.
• Smoked Tofu and Crispy Cauliflower: Marinate smoked tofu for a savory depth of flavor and pair it with roasted cauliflower for crunch.
• Eggplant and Avocado: Grilled eggplant brings a smoky, steak-like quality, while avocado adds creamy richness.

3. Different Sauce and Salsa Combinations

Sauces and salsas can completely change the flavor profile of your surf and turf tacos. Here are a few ideas:

• Chipotle Lime Crema: A smoky, spicy sauce that enhances the meat’s natural richness.
• Mango Habanero Salsa: The perfect balance of sweet and heat, great with shrimp.
• Avocado Cilantro Sauce: A creamy, herby option that pairs well with all proteins.
• Pineapple Pico de Gallo: Adds a tropical twist that works beautifully with seafood.

How to Serve Surf and Turf Tacos

Serving surf and turf tacos isn’t just about assembling ingredients it’s about creating a complete experience. The right sides, drinks, and presentation can take your tacos to the next level.

1. The Best Side Dishes

Pair your tacos with flavorful, complementary sides:

• Mexican Street Corn (Elote): Grilled corn slathered in creamy, tangy sauce and topped with cotija cheese.
• Cilantro Lime Rice: A fresh, zesty side that won’t overpower the main dish.
• Black Beans with Garlic and Cumin: Adds a hearty, protein-rich element to the meal.
• Grilled Veggies: Bell peppers, onions, and zucchini make a great light side.

Looking for another way to enjoy these flavors? Try a Beef Quesadilla for a cheesy, comforting option.

2. Drink Pairings That Complement the Flavors

The bold, smoky, and citrusy flavors in surf and turf tacos pair well with refreshing drinks:

• Agua Fresca: A lightly sweetened fruit drink, like watermelon or hibiscus.
• Limeade or Sparkling Water: A citrus-forward drink enhances the tacos’ brightness.
• Iced Tea with Mint: A refreshing, herbal option that cuts through the richness.

3. Presentation Tips for the Perfect Taco Night

• Use Warm Serving Plates: Helps keep the tacos at the right temperature.
• Arrange a Toppings Bar: Let guests add their favorite salsas, cheeses, and garnishes.
• Serve with Lime Wedges: A final squeeze of lime enhances every bite.

Common Mistakes & Fixes

Even the best cooks can run into issues when making surf and turf tacos. Avoid these common mistakes to ensure your tacos turn out perfect every time.

1. Overcooking the Steak or Seafood

One of the biggest challenges is getting the doneness right for both proteins. Overcooked steak turns chewy, while overcooked shrimp or scallops become rubbery.

Fix:

• Use a meat thermometer. Steak should be around 130–135°F (medium-rare) before resting.
• Shrimp should be opaque and pink (about 2 minutes per side).
• Scallops should have a golden-brown crust while remaining slightly translucent in the center.

Pro Tip: Always let steak rest for 5–10 minutes before slicing to lock in the juices.

2. Using the Wrong Tortillas

Not all tortillas work well for surf and turf tacos. Some break too easily, while others overpower the flavors.

Fix:

• Use corn tortillas for a more traditional taste or flour tortillas for a sturdier option.
• Always warm tortillas before serving to make them more pliable.
• Lightly char them over an open flame for extra flavor.

3. Overloading the Tacos

It’s tempting to pile on toppings, but too much can make tacos difficult to eat and mask the flavors of the steak and seafood.

Fix:

• Stick to 2–3 key toppings that complement rather than overpower.
• Balance textures by adding something creamy (avocado), something crunchy (pickled onions), and something fresh (cilantro).

4. Forgetting the Acid

Lime juice or a tangy salsa is essential to cut through the richness of the steak and seafood.

Fix:

• Always serve tacos with lime wedges for a fresh squeeze before eating.
• Consider a citrus-based sauce like a lime crema or pineapple salsa.

FAQs

Here are answers to some of the most common questions about making surf and turf tacos.

Can you use frozen corn instead of fresh for the salsa?

Yes! Frozen corn works well, but it needs a little extra care to bring out its best flavor.

Tip: Roast or sauté frozen corn in a dry pan until lightly charred. This enhances its natural sweetness and prevents it from being too watery.

Can you use shrimp instead of sea scallops?

Absolutely. Shrimp is a great alternative and cooks even faster than scallops.

Tip: Opt for large, wild-caught shrimp for the best texture. Avoid overcooking by searing for just 1–2 minutes per side until pink and opaque.

How do you prevent tacos from getting soggy?

Nobody likes a soggy taco!

Fix:

• Drain excess liquid from marinades before cooking.
• Avoid overloading with wet toppings like salsa—use a slotted spoon to drain excess juices.
• Serve tacos immediately after assembling to maintain the best texture.

Can you make surf and turf tacos ahead of time?

Yes, but it’s best to prepare the ingredients separately and assemble just before serving.

Tip: Store cooked steak and seafood separately in airtight containers. Reheat the steak gently in a pan and the seafood for just a few seconds to avoid drying it out.

What’s your favorite way to customize Surf and Turf Tacos?

Let us know in the comments! Do you prefer spicy toppings, creamy sauces, or something unique? Share your taco creations!

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