It's Grilling Season...Featuring Surf and Turf Tacos #alfrescodining #grillingandchilling #proteinpower

Welcome to May...and the official start of grilling season. We actually grill pretty much year-round in Texas...but we do it a lot more as the weather gets warmer.  Tacos -- especially taco salads these days -- are one of my most favorite foods. What's not to like?!?!? They're versatile...and they feature the Big Flavors we crave at my house! My Surf and Turf Tacos are perfect for those times when you just can't decide whether you're hungry for shrimp or beef...because they feature both! Add in a colorful avocado-corn salsa, a bit of sour cream or Greek yogurt, and some lowfat shredded cheese -- and you've got yourself one fabulous meal. To save time, the shrimp and beef can be added to the simple marinade the night before and refrigerated. Then, these tacos can be on the table in about 30 minutes the next day!

Surf and Turf Tacos

a Weekend Gourmet original

Ingredients (makes approx. 8 tacos):

• 3/4 lb. beef tenderloin 
• 3/4 lb. large shrimp (20 per lb.)
• Eight tortillas -- corn or flour 
• 1 cup 2% shredded Mexican blend cheese
• 1 cup sour cream or nonfat Greek yogurt

For the marinade:

• 2 TBS olive oil
• 1 TBS agave (or honey)
• 1 TBS fresh lime juice
• 2 cloves garlic, finely chopped or grated
• 1 tsp. chile powder
• 1 tsp. chopped cilantro
• Salt & pepper to taste

For the salsa:

• 1/2 cup purchased pico de gallo
• 1/4 cup frozen corn kernels, thawed
• 1/2 large avocado, diced 

Directions:

Step 1: Make the marinade. Add the olive oil, agave, lime juice, garlic, chile powder, cilantro, and salt & pepper to a small bowl. Whisk until combined. Place the shrimp and beef into two plastic zip-top bags. Pour half the marinade into each bag and seal. Give the bags a shake to ensure the flavorful marinade reaches all of the beef and shrimp. Refrigerate at least one hour -- up to 24 hours.

Step 2: Make the salsa. Add the pico de gallo, corn, and avocado to a bowl. Toss to combine the ingredients, being careful not to break up the avocado too much -- we're not making guacamole. Cover and refrigerate until you're ready to assemble the tacos.

NOTE: If making the salsa more than an hour or two ahead of serving, don't add the avocado until just before.

Step 3: Preheat your grill. Remove the steak from the marinade and cook to your desired level of doneness. We like steak cooked medium, which takes about 3-4 minutes per side. While the steak rests, grill the shrimp for 2 minutes per side -- until cooked through. Slice the steak into pieces no more than 1/2-inch thick. 

Step 4: Assemble the tacos. Grill the tortillas on both sides to warm them. Add a bit of the sliced steak and 2-3 grilled shrimp. Top with sour cream/yogurt, cheese, and the fresh avocado-corn salsa. That's it!

These tacos are so delicious! Tender beef and sweet shrimp combine with the lightly spicy avocado-corn salsa, cooling sour cream, and shredded cheddar. They're a flavor explosion in your mouth. These Surf and Turf Tacos are definitely a complete meal on their own.

If you're eating fewer carbs these days...like I am? Simply omit the tortillas and serve the taco ingredients on top of a salad of lettuce, tomato, scallions, and cucumbers. I call this creation a fajita salad when I eat it this way! Very refreshing...