Description
These Street-Style Steak and Shrimp Tacos combine perfectly grilled flank steak and juicy shrimp seasoned with a bold blend of spices and fresh lime. Served on warm corn tortillas and topped with a creamy lime-infused sauce, fresh cilantro, red onion, and avocado slices, these tacos deliver a vibrant and satisfying meal full of authentic Mexican flavors.
Ingredients
Scale
Steak Marinade
- 1 lb flank steak or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Juice of 1 lime
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Juice of 1 lime
Lime Crema
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Toppings and Assembly
- 12 small corn tortillas
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges (for serving)
Instructions
- Marinate the Steak: In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, smoked paprika, onion powder, salt, pepper, and lime juice. Rub this seasoning mixture evenly over the flank steak. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours, to allow the flavors to penetrate.
- Marinate the Shrimp: In another bowl, combine olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, pepper, and lime juice. Toss the peeled and deveined shrimp in this mixture until fully coated. Let them marinate for 10 to 15 minutes at room temperature.
- Preheat Grill: Heat your grill or grill pan over medium-high heat to prepare for cooking.
- Grill the Steak: Place the marinated steak on the hot grill. Cook for 4 to 5 minutes per side for medium-rare doneness or 6 to 7 minutes per side for medium. Once cooked, remove from grill and let it rest for 5 minutes to allow juices to redistribute.
- Slice the Steak: After resting, slice the steak thinly against the grain to ensure tenderness.
- Cook the Shrimp: Heat a grill pan or skillet over medium-high heat. Add the marinated shrimp and cook for 2 to 3 minutes on each side, until they turn pink and opaque. Remove from heat and set aside.
- Prepare the Lime Crema: In a small bowl, mix together sour cream, mayonnaise, lime juice, garlic powder, salt, and pepper. Stir until smooth and adjust seasoning to taste.
- Warm the Tortillas: Place the corn tortillas on the grill or in a skillet and warm them for 20 to 30 seconds on each side until they are soft and pliable.
- Assemble the Tacos: On each warm tortilla, add several slices of grilled steak and a couple of shrimp. Top with chopped red onion, fresh cilantro, and avocado slices.
- Finish and Serve: Drizzle the lime crema over the toppings on each taco. Serve immediately with lime wedges on the side for added zest and flavor.
Notes
- Marinating the steak for longer enhances the flavor and tenderness.
- You can substitute the flank steak with skirt steak or sirloin if preferred.
- For spicier tacos, add a pinch of cayenne pepper to the seasonings.
- To keep tortillas warm longer, wrap them in a clean kitchen towel until serving.
- Leftover steak and shrimp can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
