Grilled Fajita Steak and Shrimp Tacos

Chef

Cookbook

300 Best Taco Recipes

Published by Robert Rose

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This image courtesy of Colin Ericcson

This is my favorite surf 'n' turf taco. Tender shrimp sautéed with sweet peppers and onions complement the grilled beefy taste of this taco. Cooked shrimp speeds up the prep time.

NotesVariation

Instead of grilling the steak, place it on a broiler pan and broil 2 to 3 inches (5 to 7.5 cm) away from the heat or sear in a large cast-iron skillet over medium-high heat for 3 to 4 minutes per side.

Preheat greased barbecue grill to medium-high.

Skillet-Warmed Corn Tortillas

This method gives you a soft, pliable tortilla that is lightly toasted on one or both sides. Place a dry nonstick or cast-iron skillet over medium heat. Place tortilla in skillet and heat each side by turning once until warm and pliable, about 1 minute per side. Place in a tortilla warmer or wrap in foil to keep warm until ready to use.

Makes12 tacos

Cooking Methodgrilling, sauteeing

CostModerate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together, game day

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free

Equipmentgrill

Five Ingredients or LessYes

Mealdinner

Taste and Texturesavory

Ingredients

1 lb beef skirt steak 500 g
2 tbsp olive oil, divided 30 mL
Kosher salt
12 medium shrimp, cooked, peeled, deveined and coarsely chopped
1 onion, sliced into ¼-inch (0.5 cm) thick rings
1 red bell pepper, julienned
1 orange bell pepper, julienned
Salt and freshly ground black pepper
8 6- to 8-inch (15 to 20 cm) corn or flour tortillas (see Notes)
2 limes, cut into 6 wedges

Instructions

Brush meat with 1 tbsp (15 mL) of the oil. Season with salt to taste. Grill for 3 to 4 minutes per side, depending on the thickness of the steak, until medium-rare and well browned on surface. Let stand for 5 minutes. Thinly slice meat across the grain.
In a large skillet, heat remaining 1 tbsp (15 mL) of oil over medium heat. Sauté shrimp, onion, red and orange bell peppers and salt and pepper to taste until peppers are tender-crisp, vegetables are slightly charred and shrimp is heated through, 10 to 12 minutes.
To build tacos, skillet warm tortillas. Divide meat and shrimp mixture equally among tortillas and fold tortillas in half. Serve with lime wedges.