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A Surf and Turf Smashburger Taco being held up close to the camera so you can see it's different ingredients.
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4.31 from 13 votes

Surf and Turf Smashburger Tacos

Surf and Turf Smashburger Tacos for the best of the land and sea in a taco.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Lunch, Main Course
Cuisine: American
Servings: 4 People
Author: Brad Prose


  • 1 pound ground beef 80/20
  • 8 small flour tortillas
  • 1 tablespoon neutral oil
  • 1 pound large shrimp deveined and peeled
  • 2 tablespoons Smoked Chipotle Mezcal
  • 1 cup chopped cabbage
  • Pickled jalapenos

Chipotle Mayo

  • 3/4 cup mayonnaise
  • 1 tablespoon chopped chipotles in adobo
  • Juice of 1 lime
  • Salt to taste


  • Fire up the grill. Light the coals and set up the grill for 2-zone cooking, placing the hot coals on one side only. Spread the coals evenly when ready and allow the grill to preheat.
  • Mix the ingredients for the chipotle mayo, taste and adjust.
  • Portion the beef and prepare the tacos. Make sure the beef is about a golf-ball size, roughly 2 ounces. Using wax paper, press them into the tortillas. Push the beef to the edge of the tortillas and season the meat with the spices as needed.
  • Prepare the shrimp skewers. Place the shrimp in a bowl, making sure they are cleaned and shelled. Pour in the oil and add enough spices to coat the shrimp. Mix them around to spread the seasoning, and add them to small skewers. If using wood skewers, make sure they soak in water prior to grilling.
  • Grill the smashburger tacos. Place the tacos on the grill over the coals, 2 at a time. They cook pretty quickly, so watch them closely. Flip them to the cool side of the grill after about 2-3 minutes and allow them to rest. The ambient heat will continue to cook the backside without charring the tortillas. Repeat the process for the rest of the tacos.
  • Grill the skewers next. Clean the grill grates and place the shrimp skewers on the grill. Cook for about 2 minutes per side, or until they are charred and about 120°F.
  • Build the tacos. Place the shrimp on the tacos and fill with your favorite toppings, such as the chipotle mayo, chopped cabbage, and pickled jalapenos.


Serving: 8Tacos | Calories: 895kcal | Carbohydrates: 38g | Protein: 41g | Fat: 64g | Saturated Fat: 16g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 1431mg | Potassium: 641mg | Fiber: 6g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 7mg | Calcium: 298mg | Iron: 8mg