I made some Crispy BBQ Tacos a while back, and I cannot get them out of my head. So today, we will grill up some skirt steak and shrimp to make Crispy Steak and Shrimp Tacos.
The key to the crispy taco is searing the tortilla and using real shredded cheese. So you get that cheesy goodness on the inside while the outside is nice and crispy. Served with a sweet but spicy Avocado Salsa to make your taste buds sing.
Why You’ll Love Crispy Steak and Shrimp Tacos
These Crispy Steak and Shrimp Tacos will have you wishing everyday was taco Tuesday because they are super easy to make and packed with tons of flavor.
There’s nothing like perfectly grilled steak and shrimp loaded into taco shells and covered in melty cheese, then served with sweet and spicy avocado salsa. So next time you need something to make for taco night, you can’t go wrong with these tasty surf and turf tacos!
For additional tasty taco recipes, check out my Grilled Steak Vampiro Tacos, Crispy BBQ Pork Tacos, and Fried Pork Belly Tacos.
How to Make Crispy Steak and Shrimp Tacos
Crispy Steak and Shrimp Tacos Ingredients
- Whole Skirt Steak
- Chipotle Garlic Rub
- Canola Oil (or olive oil)
- Whole Shrimp
- Jalapeno Lime Pilsner Rub
- Canola Oil (or olive oil)
- Corn Tortillas or Flour Tortillas
- Shredded Jack Cheese
- Chopped Red Onion
- Chopped Cilantro
- Whole Avocado
- Whole Serrano Pepper
- White Vinegar
- White Onion
Let’s Get Cooking
Prep the Steak
Begin by generously lathering your steak with oil and seasoning with my Chipotle Garlic Rub. Next, add the shrimp to a large bowl along with oil and season generously with my Jalapeno Lime Pilsner Rub. Set both in the fridge to sit until ready to use.
Preheat your grill to a high temperature of about 400F.
Add the steaks to the grill and cook for about 4 minutes per side until medium rare (about 120F internal). When the steaks are done, pull them off and let them rest.
Cook the Shrimp
Next for this Crispy Steak and Shrimp Tacos recipe, add oil and a large skillet or plancha over the fire. Add your shrimp to the frying pan and cook for 2-3 minutes until done (having a “C” shape instead of an “O” shape). Pull off once done and set to the side.
Now, slice up your steak against the grain into long strips. Then turn the strips to the side and slice again so your steak is in cubes.
For more with shrimp, check out my Bacon Wrapped Shrimp Skewers or Creamy Cajun Shrimp Alfredo.
Build Your Tacos
Warm up your tortillas and lay them out. I did this by placing them in the microwave for 10-15 seconds. You want them to warm; otherwise, they might break.
Then, build them with a handful of shredded cheese, crunchy shrimp, and a small handful of chopped steak. Finally, fold them over and set them to the side.
Heat your grill to 400F with a cast iron skillet/plancha. Add your tacos to the skillet and sear them for 1.5-2 minutes per side or until the tortilla is crispy and the cheese has melted. Pull them off once done and let them cool.
Make the Salsa
While they cool, add all the ingredients for the Avocado Salsa to a blender and blend until smooth. Garnish your tortillas with Avocado Salsa, cilantro, and red onion.
You can also top it with sour cream or any of your other favorite toppings. Enjoy!
How to Serve Crispy Steak and Shrimp Tacos
These crispy shrimp tacos are the perfect main dish for taco night. You don’t need anything else. But if you want a side dish, you can always pair them with a salad, refried beans, black beans and/or rice!
If you find yourself with some leftovers, you can store them in an airtight container. I recommend storing the ingredients separately so everything stays as fresh as possible. Keep in the fridge for up to 3-5 days.
When you’re ready to enjoy your leftovers, you can reheat your meats either by microwaving them or placing them on a baking sheet and reheating them in the oven on medium heat until warm.
These tacos are made with quality ingredients and irresistible flavors the whole family will enjoy. My family can’t get enough of these Crispy Steak and Shrimp Tacos. Not to mention that sweet and spicy avocado salsa! If you try this recipe, let us know how it turned out by leaving a comment!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Crispy Steak and Shrimp Tacos
- 1-2 Whole Skirt Steak
- 2.5 tbsp Chipotle Garlic Rub
- Canola Oil as needed
- 1 lb Whole Shrimp peeled & de-tailed
- 2 tbsp Jalapeno Lime Pilsner Rub
- Canola Oil as needed
- Corn/Flour Tortillas
- 2 cups Shredded Jack Cheese
- 2 tbsp Chopped Red Onion
- 2 tbsp Chopped Cilantro
- 1 Whole Avocado
- 1 Whole Serrano Pepper
- ¼ cup Water
- 2 tbsp White Vinegar
- 2 tbsp Cilantro
- 2 tbsp White Onion
- Begin by lathering your steak with oil and seasoning generously with my Chipotle Garlic Rub. Next, add the shrimp to a food safe bowl along with oil and season generously with my Jalapeno Lime Pilsner Rub. Set both in the fridge to sit until ready to use.
- Preheat your grill to high temperature about 400F.
- Add the steaks to the grill first and cook for about 4 minutes per side until medium rare (about 120 internal). When the steaks are done, pull off and let rest. Next, add a cast iron skillet or plancha over the fire with some oil. Add your shrimp to the skillet and cook for 2-3 minutes until done (having a “C” shape instead of an “O” shape). Pull off once done and set to the side. Slice up your steak against the grain then cube it.
- Warm up your tortillas and lay them out. Build them with a handful of shredded cheese, a couple shrimp and a small handful of chopped steak. Fold them over and set to the side.
- Heat up your grill to 400F with a cast iron skillet/plancha. Add your tacos to the skillet and sear them for 1.5-2 minutes per side or until the tortilla is crispy and the cheese has melted. Pull them off once done and let cool.
- While they cool, add all the ingredients for the Avocado Salsa to a blender and blend until smooth. Garnish your tortillas with the Avocado Salsa, chopped cilantro and chopped red onion. Serve and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!
Dennis Lappin says
This recipe looks great. I will try it the next time i have the weber fired up. what is the name of your grill that is featured in this recipe. i would love to get one.
Great stuff! I love your recipes although I am not a fan of meat. This one is great!
Sam McManus says
Damn you’re good. At 75 years of age, I’m enjoying the hell out of your recipes.
Life is good.