Let’s be real—there’s something incredibly satisfying about biting into shrimp and steak tacos. The way the charred steak meets the juicy, garlicky shrimp, all nestled into a warm tortilla, layered with vibrant toppings? It’s flavor heaven. I’m seriously obsessed. What makes these tacos stand out isn’t just the bold contrast in texture—the tender steak, the snappy shrimp—but also the sheer versatility. You can go smoky or spicy, add fresh citrusy slaw, or pile on creamy guacamole. I’ve made these for weeknight dinners, weekend cookouts, and even as a quick craving cure. Ready to unlock this taco magic? Let’s dig in—your perfect taco night starts here.
Why You’ll Love These Shrimp and Steak Tacos
Ever wrestled with the idea of making something impressive without spending hours in the kitchen? These shrimp and steak tacos are your answer. They’re quick, flavorful, and wildly customizable.
The first time I made these, I had leftover grilled steak and a half-pound of shrimp in the fridge. I wasn’t sure they’d work together—but I gave it a shot, layered them in a tortilla with a punchy chipotle crema, and wow. One bite, and my husband literally raised his eyebrows mid-chew. That’s when I knew we had a keeper.
Whether you’re feeding picky eaters, doing a build-your-own taco bar, or keeping it simple with just cilantro and lime, this recipe fits any vibe. And the best part? The recipe is wonderfully forgiving. There’s room to riff, play, and adjust based on what you have.
Let’s walk through what you need to bring it to life.
Ingredients for Shrimp and Steak Tacos
Here’s the full flavor lineup, plus some handy tips and swaps.
For the Protein
- Ribeye or flank steak (¾ lb)
Ribeye adds richness, but flank works great when sliced thin against the grain. Marinate for added tenderness.- Substitute: Skirt steak or even sirloin tips.
- Tip: Look for well-marbled cuts for flavor.
- Raw shrimp, peeled and deveined (½ lb, medium to large size)
Shrimp cook fast and bring a sweet-savory balance.- Substitute: Use frozen shrimp (thawed and dried well) or try scallops for a twist.
- Quality Tip: Wild-caught shrimp have a firmer bite and stronger flavor.
For the Marinade
- Olive oil (2 tbsp)
Helps everything sear and infuse flavor. - Garlic (3 cloves, minced)
Adds bold aromatic punch. - Lime juice (2 tbsp)
Brightens and tenderizes the proteins. - Smoked paprika (1 tsp)
Delivers that smoky warmth. - Cumin (1 tsp)
Brings earthy depth, especially for steak. - Chili flakes or cayenne (½ tsp)
Optional heat kick!
Toppings & Fixings
- Corn or flour tortillas (8 small)
Lightly toasted for structure and flavor.- Note: Corn gives that classic street taco texture; flour is softer.
- Red cabbage or slaw mix (1 cup, shredded)
Adds crunch and color. - Avocado (1, sliced or mashed)
Creamy contrast to the charred meat. - Fresh cilantro (¼ cup, chopped)
A burst of herbal freshness. - Pickled red onions (optional)
Tangy, vibrant, and addicting. - Cotija cheese or queso fresco (crumbled)
Adds a salty-savory final touch.
How to Make Shrimp and Steak Tacos
1. Marinate the Steak and Shrimp
In two separate bowls, toss steak and shrimp with olive oil, garlic, lime juice, paprika, cumin, and chili flakes. Cover and let them marinate for 15–30 minutes while you prep everything else.
Pro Tip: Don’t marinate the shrimp too long—the citrus can start to “cook” them if left too long.
2. Prepare the Toppings
While the proteins marinate, prep your slaw, slice avocado, chop cilantro, and warm the tortillas. Keep everything close—you’ll want to serve these tacos hot off the skillet.
3. Cook the Steak
Heat a heavy skillet (cast iron preferred) over medium-high heat. Sear the steak for 3–4 minutes per side until nicely browned and medium-rare to medium, depending on your preference. Rest for 5 minutes before slicing thinly across the grain.
Visual Cue: Look for a dark sear on the outside—it locks in those juices.
4. Cook the Shrimp
In the same pan, quickly cook the shrimp (1–2 minutes per side). They should curl into a “C” shape and turn opaque pink.
Avoid Overcooking: Shrimp go from perfect to rubbery fast. Watch closely!
5. Assemble the Tacos
Load warm tortillas with steak and shrimp, add slaw, avocado, cheese, cilantro, and pickled onions. Squeeze fresh lime on top.
Texture Tip: Stack soft ingredients (like avocado) between crispy ones for perfect bite layering.
Delicious Variations to Try
1. Caribbean Jerk Style
Swap the marinade for a jerk spice rub. Add grilled pineapple chunks for a sweet-spicy flavor pop.
2. Garlic Butter Surf & Turf
Toss both proteins in garlic butter before serving. Serve with sautéed spinach or kale.
3. Spicy Korean Fusion
Use gochujang in the marinade, top with kimchi and sesame seeds. A flavorful East-meets-West version.
4. Baja-Style
Batter and fry the shrimp. Use shredded lettuce, crema, and pico de gallo for a SoCal taco truck vibe.
5. Summer Citrus Combo
Add orange zest and juice to the marinade, top with mango salsa and arugula for a bright seasonal twist.
6. Low-Carb Lettuce Wraps
Ditch the tortilla—use butter lettuce cups for a fresh, keto-friendly option.
Shrimp and Steak Tacos
Ingredients
For the Protein:
- ¾ lb ribeye or flank steak
- ½ lb raw shrimp peeled & deveined (medium to large size)
For the Marinade:
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 tbsp fresh lime juice
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili flakes or cayenne optional
Toppings & Fixings:
- 8 small corn or flour tortillas
- 1 cup red cabbage or slaw mix shredded
- 1 ripe avocado sliced or mashed
- ¼ cup fresh cilantro chopped
- Pickled red onions optional but recommended
- Cotija or queso fresco cheese crumbled
- Lime wedges for serving
Instructions
Marinate the Steak and Shrimp
- In one bowl, toss steak with half the olive oil, garlic, lime juice, and spices.
- In another bowl, repeat with the shrimp.
- Let both marinate for 15–30 minutes while you prep the toppings.
Prep the Toppings
- Shred slaw, slice avocado, chop cilantro, and crumble cheese.
- Warm tortillas in a dry pan or wrapped in foil in the oven at 300°F (150°C).
Cook the Steak
- Heat a skillet over medium-high heat.
- Sear steak 3–4 minutes per side until medium-rare or desired doneness.
- Rest 5 minutes, then slice thinly against the grain.
Cook the Shrimp
- In the same skillet, cook shrimp 1–2 minutes per side until opaque and curled.
- Assemble the Tacos
- Layer steak and shrimp onto tortillas.
- Add slaw, avocado, cheese, cilantro, and pickled onions.
- Finish with a squeeze of lime.
🌟 Tip: Stack soft ingredients between crunchier ones for the best bite every time!
Notes
-
Variations:
- Swap shrimp for scallops or grilled fish.
- Use chipotle crema or jalapeño ranch for an extra kick.
- Try mango salsa instead of slaw for a sweet contrast.
-
Meal Prep:
- Marinate protein up to 24 hours ahead (steak only).
- Pre-slice toppings and store in airtight containers.
-
Substitutions:
- Dairy-free? Use avocado crema or cashew cheese.
- No steak? Sub with grilled chicken or mushrooms for a twist.
Nutrition
Frequently Asked Questions
How do I store leftover shrimp and steak tacos?
Store each component separately in airtight containers. Proteins last up to 3 days in the fridge. Reheat gently to avoid drying out.
Can I make these ahead?
Absolutely. Marinate everything ahead of time. You can even pre-cook and just reheat before assembling.
What’s a good dairy-free topping?
Swap cheese for extra avocado, cashew crema, or a drizzle of tahini lemon sauce for creaminess.
My shrimp are rubbery—what went wrong?
They were likely overcooked. Stick to 1–2 minutes per side, and remove them from heat as soon as they curl and turn pink.
Can I grill instead of using a skillet?
Yes! Grilling adds a wonderful smoky char. Just use skewers for shrimp to prevent them from falling through the grates.
Any side dishes you recommend?
Elote (Mexican street corn), cilantro lime rice, or a citrusy cucumber salad pair beautifully.
The Joy of Sharing These Tacos
The last time I made these shrimp and steak tacos, it was for my sister’s birthday dinner. We set up a taco bar with all the fixings, and watching everyone build their own combinations felt like a mini celebration in itself. My mom, who usually sticks to traditional carne asada, surprised me by saying, “That shrimp is stealing the show!”
There’s something timeless about tacos. They’re humble yet full of opportunity to innovate—exactly what this recipe celebrates. It balances bold flavor with approachable prep, tradition with playful creativity. So grab your favorite tortillas, gather your people, and get cooking. These tacos are waiting to become your next go-to dinner and maybe even your new family favorite