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Surf and turf tacos with grilled skirt steak, chili-lime shrimp, avocado, cotija cheese, cabbage slaw, and lime crema on charred corn tortillas.
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🌮 Surf and Turf Tacos

Smoky charred skirt steak, juicy chili-lime shrimp, crisp citrus slaw, creamy avocado, cotija cheese, and silky lime crema come together in these bold and flavorful surf and turf tacos. They’re fresh, savory, smoky, and perfect for taco night, summer dinners, or entertaining guests.
Course dinner, Main Course
Cuisine Mexican-Inspired, Tex-Mex
Keyword chili lime shrimp tacos, easy taco recipe, grilled shrimp tacos, homemade tacos, Mexican-inspired tacos, seafood tacos, shrimp tacos, skirt steak tacos, steak shrimp tacos, steak tacos, surf and turf tacos, taco night recipe, taco truck tacos
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 tacos
Calories 385kcal
Cost $32 for entire recipe

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

  • Skirt steak is the best cut for surf and turf tacos because it develops a flavorful crust while staying tender and juicy when sliced thinly against the grain.
  • Patting the shrimp dry before cooking helps them sear properly and prevents steaming, giving the tacos a better smoky flavor and texture.
  • Corn tortillas provide the most authentic flavor and hold up well against the juicy steak, shrimp, and creamy lime crema.
  • For the best taco texture, assemble the tacos right before serving so the tortillas stay warm and the slaw stays crisp.
  • Let the steak rest for at least 10 minutes before slicing to keep the juices inside the meat and prevent dry tacos.
  • A very hot skillet or cast iron pan is essential for creating a deep char on both the steak and shrimp.
  • Thinly shredded cabbage works best for taco slaw because it creates a lighter texture and makes the tacos easier to eat.
  • Fresh lime juice brightens the rich flavors of the steak, shrimp, avocado, and crema while balancing the smoky seasonings.
  • Cotija cheese adds salty, savory flavor that pairs perfectly with the chili-lime shrimp and charred steak.
  • These homemade surf and turf tacos are ideal for taco night, summer cookouts, family dinners, or entertaining guests.