These surf and turf tacos are loaded with smoky grilled skirt steak, juicy chili-lime shrimp, crisp citrus slaw, creamy avocado, cotija cheese, and tangy lime crema wrapped in warm charred corn tortillas. This easy taco recipe delivers bold restaurant-style flavor with the perfect balance of savory beef, fresh seafood, creamy toppings, and bright citrus in every bite.
Perfect for taco night, summer cookouts, family dinners, or entertaining guests, these homemade steak and shrimp tacos come together in under an hour and taste like something straight from a gourmet taco truck. If you love flavorful Mexican-inspired dinners packed with texture and fresh ingredients, these surf and turf tacos are guaranteed to become a favorite.
🌮 Why You’ll Love This Surf and Turf Tacos Recipe
These surf and turf tacos are packed with smoky skirt steak, juicy chili-lime shrimp, crisp cabbage slaw, creamy avocado, cotija cheese, and tangy lime crema for a bold taco night dinner that tastes restaurant-worthy.
Loaded with steak and shrimp
Every taco has the perfect mix of savory charred steak and tender shrimp, making this an easy surf and turf recipe with big flavor in every bite.
Fresh, smoky, creamy, and bright
The crisp slaw, lime crema, avocado, and fresh cilantro balance the richness of the steak and shrimp so the tacos taste fresh instead of heavy.
Perfect for taco night
These homemade steak and shrimp tacos are fun for family dinners, summer cookouts, game day meals, or entertaining guests.
Restaurant-style flavor at home
With charred tortillas, cotija cheese, pickled onions, lime wedges, and a creamy sauce, these Mexican-inspired surf and turf tacos feel special without being difficult.
🌮 Ingredient Notes for Surf and Turf Tacos
Skirt Steak
Skirt steak is ideal for surf and turf tacos because it cooks quickly over high heat and develops a deep smoky crust while staying juicy and flavorful. Slice the steak thinly against the grain for the most tender texture.
Large Shrimp
Large shrimp work best because they stay juicy and meaty inside the tacos. Fresh or fully thawed frozen shrimp both work well for this steak and shrimp taco recipe.
Corn Tortillas
Sturdy corn tortillas give these homemade tacos authentic flavor and hold up well against the juicy steak, shrimp, slaw, and lime crema.
Cabbage Slaw
The combination of green cabbage, purple cabbage, cilantro, honey, and lime juice adds fresh crunch and balances the smoky richness of the surf and turf filling.
Lime Crema
This creamy lime sauce adds tangy flavor and helps tie all the taco ingredients together. Fresh lime juice and lime zest give the crema bright citrus flavor.
Cotija Cheese
Cotija cheese adds salty, savory flavor that pairs perfectly with grilled steak, shrimp, and avocado in these Mexican-inspired tacos.
Avocado
Creamy avocado helps balance the smoky spices and adds rich texture to every bite of these easy surf and turf tacos.
Fresh Lime Juice
Fresh lime juice brightens the steak, shrimp, slaw, and crema while balancing the richness of the taco fillings.
🌮 How to Make Surf and Turf Tacos
1. Season the Steak
Pat the skirt steak dry with paper towels to help it develop a flavorful crust while cooking.
In a bowl, combine neutral oil, chili powder, smoked paprika, garlic powder, cumin, kosher salt, black pepper, and fresh lime juice. Rub the seasoning mixture evenly over the steak and let it rest at room temperature for 20 to 30 minutes.
2. Make the Citrus Slaw
In a mixing bowl, toss together the shredded green cabbage, purple cabbage, chopped cilantro, lime juice, honey, olive oil, and kosher salt until lightly coated.
Refrigerate the slaw while preparing the remaining taco ingredients.
3. Prepare the Lime Crema
Whisk together the sour cream, mayonnaise, olive oil, lime juice, lime zest, hot sauce, grated garlic, and salt until smooth and creamy.
Add a small splash of water if needed for a thinner drizzle consistency.
4. Cook the Steak
Heat a cast iron skillet or grill pan over high heat until very hot.
Cook the skirt steak for about 3 to 4 minutes per side for medium rare or until a deep charred crust develops.
Transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.
5. Season the Shrimp
Pat the shrimp completely dry with paper towels.
Toss the shrimp with neutral oil, chili powder, smoked paprika, garlic powder, kosher salt, and fresh lime juice until evenly coated.
6. Cook the Shrimp
Heat a skillet over high heat and cook the shrimp in a single layer for about 60 to 90 seconds per side until opaque and lightly charred.
Remove the shrimp immediately to prevent overcooking.
7. Warm the Tortillas
Toast the corn tortillas directly over a gas flame or in a dry skillet until warm and lightly charred.
Keep the tortillas wrapped in a clean towel until ready to assemble the tacos.
8. Assemble the Surf and Turf Tacos
Spread a thin layer of lime crema onto each tortilla.
Add a small amount of citrus slaw followed by sliced steak and 2 to 3 shrimp per taco.
Top with avocado slices, cotija cheese, cilantro leaves, pickled red onions if desired, and a squeeze of fresh lime juice before serving.
🌮 Pro Tips for the Best Surf and Turf Tacos
Pat the steak and shrimp dry
Removing excess moisture helps both the skirt steak and shrimp develop a flavorful seared crust instead of steaming in the pan.
Use a very hot skillet
A cast iron skillet or grill pan heated over high heat creates the best char and smoky flavor for these steak and shrimp tacos.
Slice the steak against the grain
Thinly slicing skirt steak against the grain keeps the meat tender and easier to bite into inside the tacos.
Do not overcook the shrimp
Shrimp cook very quickly and only need about 60 to 90 seconds per side. Remove them from the heat as soon as they turn opaque and lightly charred.
Warm the tortillas before assembling
Heating the corn tortillas makes them more flexible and enhances their flavor while helping prevent cracking.
Assemble tacos right before serving
For the best texture, build the surf and turf tacos immediately before eating so the slaw stays crisp and the tortillas stay warm.
Use fresh lime juice
Fresh lime juice gives the tacos brighter flavor and balances the richness of the steak, shrimp, avocado, and lime crema.
Do not overload the tacos
Using smaller amounts of each topping creates better flavor balance and keeps the tacos easier to eat.
🌮 Surf and Turf Taco Variations
Add pineapple salsa
Fresh pineapple salsa adds sweet tropical flavor that pairs perfectly with the smoky steak and chili-lime shrimp in these surf and turf tacos.
Make spicy chipotle tacos
Add chipotle peppers in adobo sauce or chipotle powder to the lime crema for smoky heat and extra depth of flavor.
Use grilled lobster instead of shrimp
For an upscale version of surf and turf tacos, swap the shrimp for grilled lobster meat or buttery seared scallops.
Try flour tortillas
Flour tortillas create a softer taco texture and work well if you prefer a more burrito-style bite.
Add jalapeños for heat
Fresh sliced jalapeños or pickled jalapeños add spicy flavor and balance the creamy avocado and lime crema.
Use queso fresco instead of cotija
Queso fresco provides a milder and creamier cheese flavor while still complementing the steak and shrimp.
Make grilled surf and turf tacos
Cook both the steak and shrimp on an outdoor grill for extra smoky flavor and authentic taco truck taste.
Add mango avocado salsa
Mango avocado salsa adds sweetness, creaminess, and fresh citrus flavor that pairs beautifully with the charred proteins.
🌮 Storage and Make Ahead Tips for Surf and Turf Tacos
Store the components separately
For the best texture and flavor, store the steak, shrimp, slaw, tortillas, and lime crema in separate airtight containers in the refrigerator.
Refrigerate leftovers properly
The cooked steak and shrimp can be refrigerated for up to 3 days. The lime crema and slaw also keep well in the refrigerator for about 2 to 3 days.
Reheat gently
Warm the steak and shrimp in a skillet over medium heat just until heated through. Avoid overheating the shrimp so they stay tender and juicy.
Warm tortillas fresh before serving
Freshly warmed tortillas have the best flavor and texture. Heat the tortillas in a dry skillet or directly over a flame before assembling the tacos.
Make the slaw ahead of time
The citrus slaw can be prepared up to 1 day ahead, making taco assembly quicker and easier for busy weeknights or entertaining.
Prepare the lime crema early
The lime crema can be made a day in advance and stored covered in the refrigerator until ready to use.
Do not assemble tacos ahead
Assemble the surf and turf tacos right before serving to keep the tortillas from becoming soggy and the slaw from losing its crunch.
Freeze the cooked steak if needed
The cooked sliced steak can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
🌮 Surf and Turf Tacos FAQ
What are surf and turf tacos?
Surf and turf tacos are tacos made with both seafood and meat. This recipe uses juicy chili-lime shrimp and smoky skirt steak for a bold steak and shrimp taco filling.
What steak is best for surf and turf tacos?
Skirt steak is best because it cooks quickly, develops a flavorful crust, and stays tender when sliced thinly against the grain.
Can I use frozen shrimp?
Yes, frozen shrimp work well. Thaw them completely, pat them very dry, and then season them before cooking so they sear instead of steam.
Are corn or flour tortillas better?
Corn tortillas give these surf and turf tacos a more authentic flavor, while flour tortillas are softer and easier to fold. Either option works well.
How do I keep the tacos from getting soggy?
Store the steak, shrimp, slaw, crema, and tortillas separately. Assemble the tacos right before serving and avoid adding too much sauce.
Can I grill the steak and shrimp?
Yes, grilling is a great option. It adds smoky flavor and works especially well for summer cookouts, taco night, and entertaining.
What toppings go well with steak and shrimp tacos?
Avocado, cotija cheese, cabbage slaw, lime crema, cilantro, pickled red onions, jalapeños, mango salsa, and pineapple salsa all pair well with surf and turf tacos.
What should I serve with surf and turf tacos?
Serve these tacos with Mexican rice, elote, black beans, guacamole, tortilla chips, salsa, or a simple side salad.
🌮 Surf and Turf Tacos
Equipment
- Cast iron skillet or grill pan
- Large skillet
- Mixing bowls
- Tongs
- Sharp knife
- Cutting board
- Whisk
- Measuring cups and spoons
- paper towels
- Serving platter or taco holder
Ingredients
For the Steak
- 1 pound skirt steak
- 1 tablespoon neutral oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh lime juice
For the Shrimp
- 1 pound large shrimp peeled and deveined
- 1 tablespoon neutral oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 teaspoon lime juice
Citrus Slaw
- 1 1/2 cups finely shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1/4 cup chopped cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 2 teaspoons olive oil
- Pinch of kosher salt
Lime Crema
- 1/3 cup sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon olive oil
- 2 teaspoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon hot sauce
- 1 small garlic clove finely grated
- Small pinch of kosher salt
- 1 teaspoon water if needed
For Serving
- 8 sturdy corn tortillas
- 1 avocado thinly sliced
- 1/3 cup crumbled cotija cheese
- Fresh cilantro leaves
- Pickled red onions optional
- Lime wedges
Instructions
Season the Steak
- Pat the steak dry with paper towels.
- In a bowl, combine the oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice.
- Rub evenly over the steak and let rest at room temperature for 20–30 minutes.
Make the Slaw
- In a bowl, toss together the cabbage, cilantro, lime juice, honey, olive oil, and salt until lightly coated.
- Refrigerate until ready to use.
Prepare the Lime Crema
- Whisk together the sour cream, mayonnaise, olive oil, lime juice, lime zest, hot sauce, garlic, and salt until smooth.
- Add water if needed for a drizzle consistency.
- Refrigerate until serving.
Cook the Steak
- Heat a cast iron skillet over high heat until very hot.
- Cook the steak for 3–4 minutes per side for medium rare, adjusting slightly depending on thickness.
- Transfer to a cutting board and rest for 10 minutes before slicing very thinly against the grain.
Season the Shrimp
- Pat the shrimp completely dry.
- Toss with oil, chili powder, smoked paprika, garlic powder, salt, and lime juice.
Cook the Shrimp
- Heat a skillet over high heat.
- Cook the shrimp in a single layer for about 60–90 seconds per side until opaque and lightly charred.
- Remove immediately to avoid overcooking.
Warm the Tortillas
- Toast the tortillas directly over a gas flame or in a dry skillet until warm and lightly charred.
- Keep wrapped in a towel while assembling.
Assemble the Tacos
- Spread a thin layer of lime crema onto each tortilla.
- Add a small amount of slaw first, followed by sliced steak and 2–3 shrimp.
- Top with avocado slices, cotija cheese, cilantro leaves, and pickled onions if desired.
- Finish with fresh lime juice and serve immediately.
Notes
🌮 More Taco Recipes You’ll Love
If you love these surf and turf tacos, here are a few more flavorful taco recipes from Sugar Cloud Baking that are perfect for taco night, family dinners, and entertaining guests.
Smashburger Tacos Recipe
These crispy smashburger tacos combine juicy burger patties, melty cheese, and crispy tortillas for an easy viral taco recipe packed with savory flavor.
Cajun Catfish Tacos
Blackened Cajun catfish, fresh toppings, and bold Southern-inspired flavors make these seafood tacos perfect for taco lovers.
Mango Habanero Chicken Tacos
Sweet mango and spicy habanero sauce create the perfect balance of heat and tropical flavor in these juicy chicken tacos.
Slow Braised Oxtail Tacos
These rich and tender braised oxtail tacos are loaded with deep savory flavor and make an incredible comfort food taco dinner.
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