Get ready for the ultimate flavor fiesta with Street-Style Steak and Shrimp Tacos! These tacos bring together juicy marinated steak, succulent shrimp, and vibrant toppings nestled inside warm corn tortillas. Inspired by the energy of Mexican street food, this crowd-pleasing recipe delivers layers of savory, zesty, and creamy goodness in every bite. Whether you’re feeding family on taco night or craving something special for a weeknight dinner, Street-Style Steak and Shrimp Tacos will steal the show.
Ingredients You’ll Need
You don’t need a long shopping list to create magic—each ingredient in Street-Style Steak and Shrimp Tacos packs a punch, making every bite pop with flavor, texture, and color. These basics work together, giving you that irresistible blend of fresh and savory street food character right at home.
- Flank steak (1/2 lb, thinly sliced): Offers robust, beefy flavor and stays tender when sliced thin and quickly cooked.
- Large shrimp (1/2 lb, peeled and deveined): Brings a touch of sweetness and juicy texture that pairs perfectly with steak.
- Olive oil (1 tablespoon): Helps the marinade coat the proteins and adds richness.
- Lime juice (1 tablespoon): Brightens up the marinade, tenderizes the steak, and adds zing.
- Garlic (2 cloves, minced): Delivers that irresistible savory kick, balancing all the flavors.
- Chili powder (1 teaspoon): Packs heat and smoky depth, reminiscent of classic taco flavors.
- Cumin (1/2 teaspoon): Lends earthiness that’s essential in Mexican cooking.
- Smoked paprika (1/2 teaspoon): Adds subtle smokiness and a gorgeous deep red color.
- Salt and black pepper (to taste): Brings everything together for a balanced bite, so don’t forget to generously season.
- Corn tortillas (8 small): The traditional vessel—soft, warm, and naturally gluten-free.
- Red onion (1/2 cup, diced): Offers a crunchy, colorful hit of sharpness with every taco.
- Fresh cilantro (1/2 cup, chopped): Injects vibrant green color and fresh herbal notes.
- Avocado (1, sliced): Gives a creamy, cooling contrast to the bold flavors.
- Cotija cheese (1/2 cup, crumbled): Adds salty creaminess and instantly elevates every street taco.
- Sour cream or Mexican crema (1/2 cup): Perfect for drizzling, this adds a tangy finish.
- Lime (1, cut into wedges): Squeeze over the finished tacos for an extra burst of citrusy freshness.
How to Make Street-Style Steak and Shrimp Tacos
Step 1: Marinate the Steak and Shrimp
In a large mixing bowl, whisk together the olive oil, fresh lime juice, minced garlic, chili powder, cumin, smoked paprika, and a generous sprinkle of salt and pepper. Add the thinly sliced flank steak and the shrimp. Toss them well to ensure each piece is coated with the zesty, aromatic marinade. Let everything soak up those flavors for at least 15 minutes—this quick marinating step is the secret to boldly seasoned Street-Style Steak and Shrimp Tacos.
Step 2: Sear the Steak
Heat a skillet or grill pan over medium-high heat until it’s good and hot (you should hear a sizzle as the steak hits the surface). Cook the marinated steak slices for 2 to 3 minutes on each side, just until they’re browned and cooked through. Set the steak aside—you want it tender and juicy for your tacos.
Step 3: Cook the Shrimp
In the same hot pan, add your marinated shrimp. Cook them for just 1 to 2 minutes per side, watching as they turn pink and opaque. They should be tender and juicy, not overcooked. Remove the shrimp and set them aside with the steak.
Step 4: Warm the Tortillas
To give your Street-Style Steak and Shrimp Tacos an authentic touch, warm each corn tortilla for about 30 seconds per side on the skillet. This step helps make them soft and pliable, and brings out their sweet, toasty corn flavor—no cold tortillas allowed!
Step 5: Assemble the Tacos
Now comes the fun part! Fill each warm tortilla with a generous helping of both steak and shrimp. Top with fresh red onion, a shower of chopped cilantro, creamy avocado slices, crumbled cotija cheese, and a dramatic drizzle of sour cream or crema. Don’t forget a squeeze of lime—the final bright note that makes Street-Style Steak and Shrimp Tacos sing.
How to Serve Street-Style Steak and Shrimp Tacos
Garnishes
The beauty of Street-Style Steak and Shrimp Tacos lies in the fresh, lively toppings. Go classic with diced red onions, handfuls of chopped cilantro, and creamy avocado fanned out on top. Cotija cheese and limes are must-haves for salty tang and zingy freshness. If you want an extra punch, add sliced jalapeños or pickled red onions for even more color and flavor.
Side Dishes
Pair your tacos with vibrant sides to round out the meal. A crisp slaw (maybe with mango or cabbage), Mexican street corn (elote), or a scoop of pico de gallo adds beautiful contrast. Black beans or a simple rice salad make things heartier, while chips and fresh salsa always keep the crowd happy. They’re all fantastic alongside Street-Style Steak and Shrimp Tacos.
Creative Ways to Present
For a taco party or casual get-together, arrange the tortillas, steak, shrimp, and all the toppings buffet-style so everyone can build their own masterpiece. Want to go upscale? Use a taco holder for sleek presentation, or mini tortillas for bite-sized appetizers. However you serve them, Street-Style Steak and Shrimp Tacos are guaranteed to impress—presentation is just your chance to show off a little!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the components separately for ultimate freshness. Place cooked steak and shrimp in an airtight container in the fridge, and keep your toppings—especially avocado—stored in well-sealed containers too. The tortillas are best wrapped in a clean kitchen towel or foil inside a zip-top bag to keep them soft.
Freezing
While fresh is always best for Street-Style Steak and Shrimp Tacos, both the cooked steak and shrimp freeze quite well. Place them in individual freezer bags to lock in their flavors, squeezing out as much air as possible. Skip freezing the toppings and tortillas—these are quick to prepare fresh and make a huge difference in texture and taste.
Reheating
To revive leftover steak and shrimp without drying them out, reheat gently in a skillet over low heat, adding a splash of water or lime juice. Tortillas warm up perfectly in a dry skillet or directly over a low flame for a few seconds. With the right care, leftovers taste almost as amazing as fresh Street-Style Steak and Shrimp Tacos.
FAQs
Can I use another cut of steak instead of flank?
Absolutely! Skirt steak or even thinly sliced sirloin work beautifully in this recipe. The key is a quick sear and slicing against the grain for tender results in your Street-Style Steak and Shrimp Tacos.
What’s the best way to keep tortillas warm for serving?
Wrap warmed tortillas in a clean towel or a tortilla warmer to keep them soft and steamy. This way, everyone can build their Street-Style Steak and Shrimp Tacos without the dreaded cold tortilla effect.
Can I grill the steak and shrimp instead of pan-cooking?
Definitely! Grilling adds an extra smoky char that’s irresistible for Street-Style Steak and Shrimp Tacos. Use a grill basket for the shrimp, and watch both closely to prevent overcooking.
Is there a good dairy-free substitute for cotija cheese and crema?
For a dairy-free variation, try a sprinkle of your favorite vegan cheese or skip the cheese entirely and double up on the avocado. Swap the crema for a dairy-free sour cream or a quick lime-cilantro cashew crema for that creamy finish.
How spicy are these tacos, and can I change the heat level?
These tacos have a gentle warmth from chili powder and smoked paprika, but you control the spice! Add sliced fresh or pickled jalapeños for extra fire, or keep it mild for the whole family by using just a touch of chili powder.
Final Thoughts
Street-Style Steak and Shrimp Tacos are a total game-changer for taco night, offering layers of mouthwatering flavor and vibrant, fresh toppings. Once you taste just how good these homemade tacos can be, you’ll want to put them on repeat. Give this recipe a try—it just might become your new go-to for sharing delicious moments with loved ones!
Print
Street-Style Steak and Shrimp Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
These Street-Style Steak and Shrimp Tacos are a delicious and flavorful twist on traditional tacos. Tender steak and succulent shrimp are marinated in a zesty blend of spices, then grilled to perfection and served in warm corn tortillas with all the classic toppings.
Ingredients
For the Marinade:
- 1/2 lb flank steak, thinly sliced
- 1/2 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For Serving:
- 8 small corn tortillas
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/2 cup crumbled cotija cheese
- 1/2 cup sour cream or Mexican crema
- 1 lime, cut into wedges for serving
Instructions
- Marinate the Steak and Shrimp: In a bowl, combine olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper. Add steak and shrimp, toss to coat, and marinate for 15 minutes.
- Cook the Steak and Shrimp: Heat a skillet or grill pan over medium-high heat. Cook steak for 2-3 minutes per side until browned and cooked through. Remove and set aside. Cook shrimp for 1-2 minutes per side until pink and opaque.
- Warm the Tortillas: Warm tortillas on the skillet for 30 seconds each side.
- Assemble the Tacos: Add steak and shrimp to tortillas. Top with red onion, cilantro, avocado slices, cotija cheese, and a drizzle of sour cream. Serve with lime wedges.
Notes
- For extra flavor, grill the steak and shrimp instead of using a skillet.
- You can also add sliced jalapeños or pickled red onions for heat and tang.
Nutrition
- Serving Size: 2 tacos
- Calories: 410
- Sugar: 2g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 145mg
