If you love the bold flavors of steak and seafood, these Surf and Turf Tacos are an absolute must-try! The juicy, seared ribeye steak pairs perfectly with plump tender shrimp, all topped with a fresh homemade chimichurri and creamy guacamole added on to my homemade mini tortillas. To take things up a notch, we’re adding a rich and peppery sauce inspired by classic steakhouse flavors. These tacos bring together the best of land and sea in every bite, making them perfect for a special dinner, Taco Tuesday, or when you just want to impress.
These surf and turf tacos combine juicy, seared ribeye steak with succulent shrimp, all topped with zesty chimichurri, creamy guacamole, and rich peppercorn sauce. The mix of bold flavors and textures creates the ultimate fusion taco experience. Perfect for taco nights, these tacos bring together the best of land and sea for an indulgent, restaurant-quality meal made easily at home.
If you love these surf and turf tacos then you need to try some of my other delicious taco recipes. For other steak taco recipes try my Cheesy Chipotle Steak Tacos or my Philly Cheesesteak Tacos. For more seafood tacos, try my Spicy Salmon Tacos.
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Ingredients
See recipe card for quantities.
The Steak - I love using ribeye steak for surf and turf tacos because of its intense beefy flavor and marbling, which keeps it juicy and tender. Ribeye develops a beautiful crust when seared, adding deep, rich flavors that contrast beautifully with the fresh toppings. You could also swap in sirloin or filet mignon for a leaner option.
The Shrimp (prawns) - Shrimp add that perfect “surf” element to our surf and turf tacos. They cook in just a few minutes, absorbing flavors from the seasoning while staying plump and juicy. I like to use fresh or high-quality frozen shrimp (prawns work too!), as they bring a sweet, briny flavor that balances the richness of the steak.
Fajita or Taco Seasoning - A blend of warming spices ties the steak and shrimp together. I use a fajita or taco seasoning mix to add a smoky, slightly spicy kick without overpowering the other flavors. The blend of cumin, paprika, and garlic makes both proteins sing!
The Tortillas - Mini flour or corn tortillas provide the perfect base for these surf and turf tacos. I prefer lightly charring them in a dry pan or over an open flame for added texture and flavor. Try using my homemade mini tortillas for an extra delicious recipe.
Chimichurri Sauce - Chimichurri is one of my favorite sauces for steak, and it adds a fresh, herby contrast to these surf and turf tacos. The combination of parsley, red chili, garlic, red wine vinegar, and olive oil creates a zesty, slightly spicy sauce that cuts through the richness of the steak and shrimp. Plus, it’s super easy to make—just mix everything together and let the flavors develop!
Homemade Guacamole - A creamy guacamole adds the perfect balance to the bold flavors of the surf and turf tacos. I make mine with avocado, red onion, lime juice, coriander, salt, and pepper—simple but incredibly fresh and flavorful. The lime juice brightens it up while preventing browning, and the red onion gives it just the right amount of crunch.
Peppercorn Sauce – What makes these surf and turf tacos stand out is the peppercorn sauce, inspired by classic steak dishes. Made with shallots, butter, crushed black peppercorns, brandy, beef stock, double cream, and Worcestershire sauce, it adds a rich, velvety element that brings everything together. I love how the bold, peppery heat complements the juicy steak and smoky shrimp.
See recipe card for quantities.
Instructions
- Step 1: Finely chop the parsley and red chili, then mince the garlic. Mix them in a bowl with a pinch of salt and pepper, red wine vinegar, and olive oil. Let sit while preparing the rest of the dish—this allows the flavors to meld beautifully.
- Step 2: Season the ribeye steaks with around ½ tablespoon of the fajita or taco seasoning along with some salt and pepper. Heat a heavy pan or grill over high heat with 1 tablespoon of olive oil.
- Step 3: Heat a pan over high heat and add the seasoned ribeye steaks. Sear for about 1½ minutes on one side until a golden-brown crust forms. Flip the steaks, then add 1 tablespoon of butter, quickly basting the meat as it melts. Next, add the shrimp along with the remaining seasoning, stirring them alongside the steak for about 1 minute. Once the shrimp start to turn pink, remove the steak from the pan and set it aside to rest. Let the shrimp cook for another 30 seconds in the flavorful steak juices, then remove from the heat and set aside with the steak.
- Step 4: For the peppercorn sauce melt the butter in the same pan the steak and shrimp were cooking in and sauté the shallots until soft. Add the crushed black peppercorns, then pour in the brandy, letting it cook off for a few seconds. Stir in the beef stock and let it reduce slightly. Lower the heat and add the double cream and Worcestershire sauce, stirring until smooth. Season with salt and pepper and remove from heat.
5. Step 5: To assemble the tacos, warm the mini tortillas in a dry pan or directly over a flame until slightly charred. Spread a layer of guacamole on each tortilla. Add slices of steak and a few shrimp then drizzle with chimichurri and a spoonful of peppercorn sauce for extra indulgence. Serve immediately and enjoy these incredible surf and turf tacos!
Hint: Pat your steak dry before seasoning to ensure a crisp, golden-brown crust. A hot pan is essential, let it heat up fully before adding the steak. Don’t move it too soon; let it sear properly before flipping for that perfect caramelized exterior. The shrimp cook fast! Overcooking makes them rubbery, so remove them from the pan as soon as they turn pink and curl slightly. Cooking them in steak juices infuses extra flavor, so let them sit in the residual heat for the best texture and taste.
Substitutions
Steak (ribeye) – If you prefer a leaner cut, swap ribeye for sirloin or filet mignon. For a more budget-friendly option, flat iron steak or skirt steak also work well, especially when sliced thinly against the grain.
Shrimp – If shrimp isn’t your thing, swap it for scallops for a buttery seafood alternative or lobster chunks for an extra indulgent surf and turf taco. For a non-seafood option, grilled chicken is a great substitute while still complementing the steak.
Fajita or taco seasoning – Make your own blend by mixing paprika, cumin, garlic powder, onion powder, and chili powder. If you prefer a spicier kick, swap in cajun seasoning for extra heat and smokiness.
Mini tortillas – Both flour tortillas (especially my homemade mini tortillas) and corn tortillas work well, depending on your preference. For a lower-carb option, use lettuce wraps, or for a crunchier bite, try hard taco shells.
Parsley – Instead of parsley, try cilantro for a more citrusy, Mexican-inspired flavor.
Red wine vinegar – Swap red wine vinegar for lime juice if you want extra tanginess.
Olive oil – If you’re out of olive oil, use avocado oil for a milder, buttery taste.
Avocado (guacamole) – If avocados aren’t available, substitute mashed peas for a similar creamy texture with a slightly sweeter taste.
Red onion – Swap red onion for shallots for a milder bite.
Lime juice – Use lemon juice as a substitute for lime juice if needed.
Double cream (peppercorn sauce) – For a lighter option, swap double cream for Greek yogurt or coconut cream.
Brandy (peppercorn sauce) – If you don’t have brandy, use bourbon or even a splash of red wine for added depth.
Beef stock (peppercorn sauce) – Use vegetable stock instead of beef stock for a lighter sauce..
Variations
Garlic Butter Surf and Turf Tacos – Swap chimichurri for a rich garlic butter sauce made with butter, garlic, lemon, and parsley. The warm, silky sauce enhances both steak and shrimp while keeping the tacos simple yet flavorful.
Spicy Chipotle Surf and Turf Tacos – Replace chimichurri with a smoky chipotle crema, blending sour cream, chipotle peppers, lime juice, and garlic for a creamy kick. Add pickled onions for extra tang.
Asian-Inspired Surf and Turf Tacos – Marinate the steak in soy sauce, ginger, and sesame oil, then top with sriracha mayo and a crunchy Asian slaw made from cabbage, carrots, and rice vinegar for a fresh, umami-packed twist.)
Equipment
Storage
If you have leftovers, store each component separately to maintain freshness. Steak and shrimp should be stored in an airtight container in the refrigerator for up to 3 days. Reheat steak in a hot pan for a minute per side or in a 180°C (350°F) oven for 5 minutes to avoid overcooking. Shrimp can be quickly reheated in a pan for 30 seconds or eaten cold in a salad.
Chimichurri lasts up to 5 days in the fridge when stored in a jar with a tight lid—stir before using. Guacamole should be covered with plastic wrap pressed directly onto the surface to prevent browning and consumed within 1-2 days. Tortillas stay fresh in a sealed bag at room temperature for 3-5 days or frozen for longer storage. Peppercorn sauce can be refrigerated for 3 days and reheated gently over low heat, stirring in a splash of cream if needed.
Top Tip
Lightly char your tortillas over an open flame or in a dry pan for a smoky, restaurant-style flavor. This also makes them more pliable and enhances their overall texture, preventing them from becoming soggy under the juicy steak and shrimp.
FAQ
Great sides include Mexican rice, grilled corn with cotija cheese, or a fresh mango salsa to balance the richness. For a heartier option, black beans or chipotle-roasted potatoes work well. A simple cabbage slaw adds crunch and freshness to complement the bold flavors.
Ribeye is ideal for its rich marbling and tenderness, but sirloin, skirt steak, or flank steak are excellent alternatives. Skirt and flank absorb marinades well and, when sliced thinly against the grain, stay juicy and flavorful, making them perfect for tacos.
Steak tacos should not sit out for more than 2 hours at room temperature (or 1 hour if it’s hot). After this, bacteria can grow rapidly, so refrigerate leftovers promptly in an airtight container to keep them safe.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these surf and turf tacos:
Recipe
Surf and Turf Tacos with Steak, Shrimp and Chimichurri
Equipment
- Cast Iron frying pan
- mixing bowls
Ingredients
- 2 ribeye steaks roughly 250g each
- 165 g shrimp prawns
- 300 g guacamole 2 avocados, half red onion, juice of ½ lime, 5g coriander, pinch salt and pepper
- 8 mini tortillas
- 1 tablespoon fajita or taco seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
Chimichurri:
- 25 g parsley finely chopped
- 1 small red chilli finely diced
- 2 garlic cloves minced
- Pinch salt and pepper
- 1 tablespoon red wine vinegar
- 100 ml olive oil
Peppercorn sauce:
- 1 shallot diced
- 1 tablespoon butter
- 1 tablespoon crushed black peppercorns
- 2 tablespoon brandy
- 150 ml beef stock
- 75 ml double cream
- 1 teaspoon wostershire sauce optional
- Salt and pepper
Instructions
- Finely chop the parsley and red chili, then mince the garlic. Mix them in a bowl with a pinch of salt and pepper, red wine vinegar, and olive oil. Let sit while preparing the rest of the dish—this allows the flavors to meld beautifully.
- Season the ribeye steaks with around ½ tablespoon of the fajita or taco seasoning along with some salt and pepper. Heat a heavy pan or grill over high heat with 1 tablespoon of olive oil.
- Heat a pan over high heat and add the seasoned ribeye steaks. Sear for about 1½ minutes on one side until a golden-brown crust forms. Flip the steaks, then add 1 tablespoon of butter, quickly basting the meat as it melts.
- Next, add the shrimp along with the remaining seasoning, stirring them alongside the steak for about 1 minute. Once the shrimp start to turn pink, remove the steak from the pan and set it aside to rest. Let the shrimp cook for another 30 seconds in the flavorful steak juices, then remove from the heat and set aside with the steak.
- For the peppercorn sauce melt the butter in the same pan the steak and shrimp were cooking in and sauté the shallots until soft, around 2-3 minutes. Add the crushed black peppercorns, then pour in the brandy, letting it cook off for a few seconds. Stir in the beef stock and let it reduce slightly for around 2 minutes. Lower the heat and add the double cream and Worcestershire sauce, stirring until smooth. Season with salt and pepper and remove from heat.
- To assemble the tacos, warm the mini tortillas in a dry pan or directly over a flame until slightly charred. Spread a layer of guacamole on each tortilla. Add slices of steak and a few shrimp then drizzle with chimichurri and a spoonful of peppercorn sauce for extra indulgence. Serve immediately and enjoy these incredible surf and turf tacos!
