Summer Grilling Spotlight...Featuring Surf and Turf Tacos #grilling #shrimp #steak #tacos #summereating

It's Summer...which means it's time to get outside and fire up those grills! Tacos are one of my favorite foods. What's not to like?!? They're versatile...and they always feature the Big Flavors we crave at my house! The Surf and Turf Tacos I'm sharing today are perfect for those times when you just can't decide whether you're hungry for shrimp or steak...because they feature both! Add a quick homemade avocado-corn salsa, tangy lime crema, and some shredded cheese -- and you've got one fabulous meal. To save time, the shrimp and steak can be added to the simple homemade marinade the day before and refrigerated overnight. Then, these flavorful tacos can be ready to enjoy in less than an hour the next day!

Surf and Turf Tacos

a Weekend Gourmet original

Ingredients (makes 8 tacos):

• 3/4 lb. steak -- ribeye or tenderloin are my favorite cuts
• 3/4 lb. large shrimp (20/24 per pound), peeled and deveined
• Eight flour tortillas 
• 1.5 cups shredded Mexican blend cheese

For the marinade:

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

For the avocado-corn salsa:

• 1 cup purchased pico de gallo
• 1/2 cup corn kernels
• 1 large avocado, diced
• Juice of half a lime 
• 1/2 tsp. garlic salt
• OPTIONAL: half a jalapeno, seeded and very finely chopped

For the crema:

• 1 cup plain Greek yogurt OR sour cream
• Juice of half a lime
• 1/2 tsp. garlic salt

Directions:

Step 1: Make the marinade. Add the olive oil, honey, lime juice, garlic, chili 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 good shake to ensure the flavorful marinade reaches all of the beef and shrimp. Refrigerate at least one hour -- up to overnight.

Step 2: Just before lighting the grill, make the salsa. Add the pico de gallo, corn, avocado, jalapeno (if using), lime juice, and garlic salt  to a bowl. Gently toss to combine the ingredients, being careful not to break up the avocado chunks -- 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 before serving, don't add the diced avocado until just before assembling the tacos. This ensures your avocado is fresh and green.

Step 3: Preheat your grill. Remove the steak from the marinade and cook to your desired level of doneness. We like our steak cooked Medium, which takes about 4-5 minutes per side. While the steak rests, grill the shrimp for 2-3 minutes per side -- just until cooked through. Slice the steak into pieces 1/2-inch strips. 

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 the avocado-corn salsa, lime crema, and cheese. That's it!

These tacos are incredibly delicious! Tender grilled steak and sweet shrimp combine perfectly with the lightly spicy avocado-corn salsa, cooling crema, and cheese. They're literally a flavor explosion in your mouth! These Surf and Turf Tacos are definitely a complete meal on their own, but we usually eat them with warm tortilla chips and our favorite salsa on the side.

Healthy Eating Tip: If you're like me and eating fewer carbs these days? Simply omit the flour tortillas and serve the taco ingredients on top of a simple Summer salad of romaine, grape tomatoes, green onions, and chopped cucumber. Very refreshing!