Surf and turf tacos for a Mexican-themed dinner. Tender shrimp sautéed with sweet peppers and onions complement the grilled beefy taste of these tacos. Cooked shrimp speeds up the prep time.
1 lb. beef skirt steak
2 tbsp olive oil, divided
12 medium shrimp, cooked, peeled, deveined and coarsely chopped
1 onion, sliced into 1/4"-thick rings
1 red bell pepper, julienned
1 orange bell pepper, julienned
Salt and freshly ground black pepper
8 6"-8" corn or flour tortillas
2 limes, cut into 6 wedges
Step 1: Preheat greased barbecue grill to medium-high. Brush meat with 1 tbsp of the oil. Season with salt to taste. Grill for 3-4 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. Instead of grilling the steak, you can place it on a broiler pan and broil 2"-3" away from the heat or sear in a large cast-iron skillet over medium-high heat for 3-4 minutes per side.
Step 2: In a large skillet, heat remaining 1 tbsp 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, 10-12 minutes.
Step 3: To build tacos, skillet warm tortillas. Divide meat and shrimp mixture equally among tortillas and fold tortillas in half. Serve with lime wedges.
Reprinted with permission from Kelley Cleary Coffeen's 300 Best Taco Recipes (2011 Robert Rose).