Description
These street-style steak and shrimp tacos are packed with bold, smoky flavors from a vibrant marinade and grilled to perfection. Juicy flank steak and tender shrimp are paired with a tangy lime crema, fresh cilantro, red onions, and creamy avocado, all nestled in warm corn tortillas. Perfect for a lively taco night or casual gathering, these tacos bring a delicious blend of textures and tastes inspired by popular Mexican street food.
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
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, mix olive oil, chili powder, cumin, garlic powder, smoked paprika, onion powder, salt, pepper, and lime juice. Rub this seasoning all over the steak. Let it marinate at least 30 minutes or up to 2 hours in the refrigerator to absorb the flavors deeply.
- Marinate the Shrimp: In another bowl, combine olive oil, chili powder, garlic powder, smoked paprika, cumin, salt, pepper, and lime juice. Toss the shrimp in this mixture until evenly coated. Allow shrimp to marinate 10-15 minutes for best flavor infusion.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat to prepare for cooking the steak and shrimp.
- Grill the Steak: Place the marinated steak on the grill and cook about 4-5 minutes per side for medium-rare doneness or 6-7 minutes per side for medium. Use the thickness of the steak as your guide. After grilling, remove the steak and let it rest 5 minutes to redistribute juices before slicing thinly against the grain for tenderness.
- Cook the Shrimp: Heat a grill pan or skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side or until shrimp are pink and opaque. Remove from heat and set aside.
- Prepare the Lime Crema: In a small bowl, mix sour cream, mayonnaise, lime juice, garlic powder, salt, and pepper. Adjust seasoning to taste, creating a tangy and creamy sauce to complement the tacos.
- Warm the Tortillas: Warm the corn tortillas on the grill or in a skillet for 20-30 seconds each side until soft and pliable.
- Assemble the Tacos: On each tortilla, layer grilled steak slices and several shrimp. Top with chopped red onion, fresh cilantro, and avocado slices for freshness and creaminess.
- Serve: Drizzle lime crema over the assembled tacos and serve immediately with lime wedges for an extra burst of citrus zest.
Notes
- Marinating the steak and shrimp enhances flavor but avoid over-marinating shrimp as they can become mushy.
- For extra heat, add a pinch of cayenne or chopped jalapeños to the marinade.
- Use fresh corn tortillas for the most authentic street taco experience.
- Letting the steak rest after grilling ensures juicy, tender slices.
- These tacos can be adapted to gluten-free by using certified gluten-free tortillas.
- Leftover ingredients can be stored separately in the fridge for up to 2 days.
