Crispy Steak and Shrimp Tacos
Crispy Steak and Shrimp Tacos for a savory, crispy taco experience.
Servings: 4 People
- 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!
Calories: 530kcal | Carbohydrates: 7g | Protein: 56g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 286mg | Sodium: 536mg | Potassium: 872mg | Fiber: 4g | Sugar: 1g | Vitamin A: 609IU | Vitamin C: 7mg | Calcium: 529mg | Iron: 4mg