Shrimp and Steak Tacos got me through a hunger emergency last week. You know the kind, when you open the fridge at 7pm and think—what on earth am I gonna make that everyone actually wants to eat? Well, tacos never disappoint. But I wanted crispy, juicy, spicy. Not sad leftovers. If you’ve ever stared into your kitchen wishing for a fast win, this is the way to go. Let’s talk about how to turn random surf and turf into five-star street food right in your home.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Shrimp and Steak Tacos was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. Shrimp and Steak Tacos got me through a hunger emergency last week. You know the kind, when you open the fridge at 7pm and think—what on…
Why You’ll Love Crispy Steak and Shrimp Tacos
So, first off, these tacos fix a bunch of problems at once. Can’t choose between seafood or beef? You get both—no need to play favorites. Plus, they’re just fun to eat (messy is basically required). Tacos are always a good time, but crispy steak and shrimp tacos? That’s a party.
You know those flavors that just work together and make your eyes pop? Yep, that’s steak and shrimp. The combo’s perfect. Toss in a zippy, crunchy slaw or just some lime and cilantro, and suddenly you have restaurant-level good. I’m always chasing the crunch factor. Crisping those tortillas on a pan? Do it, you’ll thank me.
Honestly, it’s shockingly quick too, and there’s room to improvise. Mess up a step? It’s still tasty. My cousin tried it with leftover ribeye once and said he felt “like a taco genius.” He did eat six, so there’s the proof.
“I literally couldn’t stop eating these tacos. The steak was crispy on the outside, juicy inside, and the shrimp just pulled everything together. The best taco night I’ve ever had at home.” Sarah P., taco enthusiast
How to Make Crispy Steak and Shrimp Tacos
Alright, let’s dive in. You’ll want fresh steak (nothing fancy, just marbled enough) and raw shrimp—the pre-cooked kind gets all rubbery. I season both with a sleeper-hit combo: smoked paprika, garlic powder, a whiff of cumin, and salt. Sometimes I get fancy and add a splash of hot sauce to the shrimp before cooking, just to wake things up.
Heat a skillet. Drizzle a bit of oil, and then get your steak in first, in bite-sized strips. Sear both sides till they get those crispy, brown edges. Toss the shrimp in right after, because they only need a couple of minutes. Shrimp cook fast, no dawdling here.
Now’s the key part: heat your tortillas till they’re just a little crunchy at the edges. Fill ’em up while everything’s still sizzling. Dress them with simple toppings. My usuals are shredded cabbage, diced tomato, a spoonful of salsa, fresh lime juice. Spicy mayo works too if you like a little extra zip.
And if you’re worried about timing, cook the steak and shrimp together once the steak’s halfway done. That way, they both finish perfectly—seriously, you’ll nail it. 
What type of Steak should I use for this dish?
I’m pretty opinionated on this. You don’t need to splurge, but get something with a little fat. Skirt steak? Flank steak? Even flat iron works if you’re in a pinch. Those marbled bits get all crispy and juicy. I’ve tried with sirloin once—honestly, kinda boring unless you drown it in marinade.
If budget’s tight, ask for “beef for fajitas” at the butcher counter. They know what you mean. Just slice thin, season like crazy, and remember to not cook steak into oblivion. You want that happy medium between juicy and crunchy. Steak for tacos is about the texture combos, so don’t stress if it isn’t hyped-up steakhouse meat. Save those bucks for avocado or extra shrimp.
Do not overcook it. That’s the only non-negotiable. The rest? Total freestyle.
What type of Shrimp should I use for tacos?
Here’s where people sometimes overthink. All you need is fresh or thawed raw shrimp, preferably medium-sized. No need to hunt for anything fancy at the store. Large shrimp are a little more dramatic, but sometimes they fall out of the taco (awkward, I know).
Peel and devein—please, just trust me, it tastes way better. If you can get wild-caught, awesome, but farmed will do in a hurry. I try to avoid shrimp that look neon. If the shell’s still on, spend the extra two minutes peeling. Season heavy, since shrimp suck up flavor like mad.
One note: don’t crowd them in the pan or you’ll steam instead of crisp. Listen for that quick sizzle. When they curl and turn pink, pull them immediately or you’ll wind up with little chewy rings. Shrimp are fussy, but delicious once you figure them out.
What should I serve with these Steak and Shrimp Tacos?
Alright, sides make the meal. If you serve these tacos solo, nobody’s upset. But, if you wanna impress or just have more fun, pair ‘em up:
- Quick slaw with purple cabbage, lime, and a pinch of sugar for crunch.
- Grilled corn (on the cob or off), hit with a little chili powder and cotija.
- Tangy black beans, preferably not straight from a can—they taste better hot with a squeeze of lime.
- If you’re feeling a little wild, fried plantains with sea salt are a killer sweet touch.
And drinks—oh, don’t forget. Cold lager, agua fresca, or, if you’re feeling spicy, a zesty margarita makes taco night truly next level. Sorta turns your table into a street food spot, minus the wait in line.
Common Questions
Can I make these ahead for a party?
Sure thing, but keep the fillings and tortillas separate. Heat and assemble fresh, so nothing turns soggy.
Do I have to use both steak and shrimp?
Not at all! If one’s on sale, just double it. The combo’s great, but solo shrimp or steak tacos rock too.
What toppings work best?
Totally flexible. Fresh salsa, pickled onions, guac, cheese—sometimes I just clear the fridge and go wild.
How do I make my tortillas crispy?
A lightly oiled pan on medium-high. Press the tortilla down, wait for little brown spots, then flip. Easy.
Are flour tortillas okay?
Corn’s classic, but flour tortillas hold more filling. Go with what you love—there are no taco police.
Tacos Worth Showing Off To Your Friends
Okay, if you’re sick of boring dinners, crispy steak and shrimp tacos will save the day. You end up with crunchy, juicy, spicy, and messy all together. There’s honestly no bad way to stuff these up—just trust your tastebuds. If you want more inspo, check out Crispy Steak and Shrimp Tacos – Over The Fire Cooking or peek at these Steak and shrimp tacos from folks who really nailed the technique. Get wild and make ‘em your own. Taco night’s never been so easy to crush.
Crispy Steak and Shrimp Tacos
Ingredients
Method
- Heat a skillet and drizzle a bit of oil.
- Season the steak and shrimp with smoked paprika, garlic powder, cumin, and salt.
- Sear the steak in bite-sized strips until crispy and brown on both sides.
- Add the shrimp to the skillet immediately after flipping the steak.
- Heat the tortillas in a separate pan until just crispy at the edges.
- Fill the tortillas while everything is still sizzling.
- Top with shredded cabbage, diced tomato, salsa, lime juice, and any additional toppings.
