Before you start cooking, consider these questions — they’ll help you reflect on technique, ingredient choices, and flavour balance:
- What are the advantages of combining two proteins (shrimp + steak) in one taco dish?
- How does the cooking time and technique differ between shrimp and steak, and what impact does that have on texture if one is overcooked?
- What toppings or accompaniments could you introduce (or omit) to make the dish lighter, more seasonal, or more flavour-intense?
Ingredients
1 lb (≈ 450 g) shrimp, peeled and deveined
1 lb (≈ 450 g) steak (flank or sirloin recommended), thinly sliced
2 tbsp olive oil
1 tbsp chili powder (adjust heat to taste)
1 tsp garlic powder (or 2 cloves minced garlic)
1 tsp cumin
½ tsp paprika
Salt & pepper to taste
Juice of 1 lime (about 2 tbsp)
8-10 flour or corn tortillas (small/medium size)
Toppings (suggested): sliced avocado, chopped cilantro, sliced red onion, shredded lettuce or cabbage, lime wedges, sour cream (or Greek yogurt), hot sauce or salsa
Instructions
- Prep the steak and shrimp:
Pat both the shrimp and the sliced steak dry with paper towels.
In a bowl, combine 1 tbsp olive oil, chili powder, garlic powder (or minced garlic), cumin, paprika, salt, pepper, and lime juice.
Toss the steak in about half of this mixture and set aside (let it marinate for a few minutes while you prep the rest).
Toss the shrimp in the remaining seasoning mixture.
Let both rest for ~5-10 minutes while you heat the pan and warm tortillas.
- Cook the steak:
Heat a large skillet or grill pan over medium-high heat; add ~1 tbsp olive oil.
Add the steak slices in a single layer (do not overcrowd) and sear for about 2-3 minutes per side (depending on thickness) until just cooked to your desired doneness. Remove from pan and let rest briefly; then slice thin if not already.
(Thin slicing against the grain helps keep steak tender.)
- Cook the shrimp:
In the same pan (or a fresh one) over high heat, add a bit more oil if needed and add the shrimp in a single layer.
Cook for about 1-2 minutes per side (shrimp cook very fast) until they turn opaque with a light pink and curl into a “C” shape. Avoid over-cooking to prevent rubbery texture.
- Warm the tortillas:
While meats are finishing, warm the tortillas — you can wrap them in foil in a low oven (~250 °F/120 °C) for a few minutes, or heat each in a dry skillet for ~20-30 seconds per side until flexible and slightly charred or warmed.
- Assemble the tacos:
Place a warm tortilla on a plate. On each, layer a portion of steak slices, a portion of shrimp, then top with avocado slices, chopped cilantro, red onion, shredded lettuce/cabbage, a dollop of sour cream or yogurt if using, and a squeeze of fresh lime. Add hot sauce or salsa as desired for heat.
Serve immediately while warm.
- Storage & leftovers:
If you have leftover steak or shrimp, store separately (from tortillas) in an airtight container in the fridge for up to 2-3 days. Reheat gently (in a skillet over low/medium heat) to avoid overcooking. Tortillas should be warmed just before serving to remain pliable.
Notes & Tips
Because shrimp and steak have very different cooking times, staging the cooking (steak first, then shrimp) helps ensure both are cooked properly without one over-cooking.
Thinly sliced steak helps the taco bite be tender and easy to chew.
Use fresh lime juice and fresh toppings (avocado, cilantro, onion) for bright flavour contrast to the rich meats.
If you’re aiming for a lighter version, you can:
Use corn tortillas instead of flour,
Use more vegetables/toppings and slightly less meat,
Choose leaner cuts of steak or smaller shrimp,
Skip or reduce sour cream and use Greek yogurt or a light crema instead.
For extra flavour, you could add a quick marinade for the steak (e.g., a splash of soy sauce + lime + garlic) or grill the meats outdoors if available.
Ensure the pan is very hot when you add the meat for a good sear; avoid crowding the pan which can cause steaming instead of searing.
Servings: about 4 servings
Prep Time: ~15-20 minutes
Cook Time: ~10-15 minutes
Total Time: ~25-35 minutes
Enjoy