Quick Answer
Steak and shrimp tacos combine juicy seared sirloin, tender seasoned shrimp, melted mozzarella and Monterey Jack cheese, and fresh homemade chimichurri on warm flour tortillas. Cooking the steak and shrimp separately helps both develop a flavorful browned exterior without overcooking. These hearty, open-faced surf-and-turf tacos make a satisfying dinner for taco night or a casual weekend gathering.
Steak and shrimp tacos bring together two delicious proteins in one satisfying meal. The steak has a savory, browned crust, the shrimp add a lightly smoky flavor, and the melted cheese creates a creamy layer underneath. A spoonful of fresh chimichurri finishes everything with garlic, herbs, and a pleasant tang.
What makes this version different is the cheesy tortilla base. Instead of simply sprinkling cheese over the finished tacos, mozzarella and Monterey Jack are melted directly onto warm flour tortillas. This gives the steak and shrimp a soft, rich foundation without requiring complicated preparation.
The entire recipe takes approximately 45 minutes, making it manageable for a family dinner or weekend taco night. Everything cooks on the stovetop, so there’s no need for an outdoor grill.
If you enjoy combining beef and seafood, try these Steak and Shrimp Fajitas for another flavorful skillet dinner.
Why This Recipe Works
The secret to making delicious steak and shrimp tacos is handling each component according to how it cooks.
Cooking the proteins separately improves their texture. Steak needs time to develop a good sear, while shrimp cooks in just a few minutes. Preparing them separately prevents the shrimp from becoming rubbery while the steak finishes.
Melted cheese creates a flavorful base. Mozzarella provides a smooth, creamy texture, while Monterey Jack adds a little extra richness. Melting both cheeses directly on the tortilla keeps the final dish warm and satisfying.
Fresh chimichurri balances the richness. Parsley, cilantro, garlic, red wine vinegar, and olive oil create a bright, herbaceous sauce. The vinegar helps balance the richness of the beef and cheese without overpowering the shrimp.
The recipe uses familiar ingredients. Sirloin steak, large shrimp, flour tortillas, shredded cheese, and fresh herbs are available at most American grocery stores.
It’s easy to customize. You can adjust the heat, try a different steak cut, or make the chimichurri ahead without changing the basic cooking method.
Recipe Card
| Recipe Information | Details |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Rest Time | 5 minutes |
| Total Time | 45 minutes |
| Servings | 4 large tacos |
| Course | Main Course, Dinner |
| Cuisine | American–Latin Fusion |
| Difficulty | Intermediate |
| Estimated Calories | Approximately 690 per taco |
Nutrition is an estimate and will vary depending on the steak cut, tortilla size, cheese brands, and amount of sauce used.
Ingredients You’ll Need
This recipe has four components: seasoned steak, golden shrimp, homemade chimichurri, and cheesy flour tortillas.
For the Steak
- 1 pound sirloin steak, approximately 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
For the Shrimp
- ¾ pound large raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Fresh Chimichurri Sauce
- ½ cup finely chopped fresh parsley
- ½ cup finely chopped fresh cilantro
- 3 garlic cloves, finely minced
- 2 tablespoons red wine vinegar
- ⅓ cup extra-virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
For the Cheesy Tortillas
- 4 medium flour tortillas, approximately 6–8 inches wide
- 1½ cups shredded low-moisture mozzarella cheese
- ½ cup shredded Monterey Jack cheese
- 1 teaspoon olive oil, divided, for the skillet
Important Ingredient Notes
Sirloin steak: Sirloin is a practical choice because it provides good beef flavor without the higher cost of some premium steak cuts. Choose a steak with relatively even thickness so it cooks consistently.
Large shrimp: Shrimp labeled 26–30 count per pound work well. They are large enough to develop some browning while remaining tender when cooked properly.
Mozzarella: Low-moisture mozzarella is preferable to fresh mozzarella because it releases less water during melting. This helps prevent the tortillas from becoming soggy.
Monterey Jack: This cheese melts smoothly and complements the mild flavor of mozzarella.
Fresh herbs: Use fresh parsley and cilantro for the chimichurri. Dried herbs cannot provide the same appearance or texture.
Red wine vinegar: This adds the acidity that makes chimichurri an effective complement to rich steak and cheese.
Equipment
You’ll need a large cast-iron skillet or heavy-bottomed frying pan, a medium nonstick skillet, mixing bowls, a cutting board, a sharp knife, measuring cups and spoons, kitchen tongs, paper towels, and an instant-read meat thermometer.
A cast-iron skillet is useful for developing a browned steak crust, but a heavy stainless-steel skillet can also work.
How to Make Steak and Shrimp Tacos
Step 1: Prepare the Chimichurri
In a small bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, dried oregano, crushed red pepper flakes, kosher salt, and black pepper.
Stir in the extra-virgin olive oil until the ingredients are evenly combined.
The sauce should have a loose, spoonable consistency, with visible pieces of herbs and garlic suspended in the oil.
Set it aside while preparing the other ingredients.
Avoid blending the mixture into a completely smooth puree. The finely chopped herbs provide the distinctive texture of homemade chimichurri.
Step 2: Season the Steak
Pat the sirloin steak dry on both sides with paper towels.
Combine the kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl.
Rub the steak with olive oil, then distribute the seasoning evenly over both sides.
Allow it to stand for approximately 10 minutes while the skillet heats.
Removing surface moisture is important because excess water can cause the meat to steam instead of developing a browned crust.
Step 3: Sear the Steak
Place a large cast-iron skillet over medium-high heat.
Once thoroughly heated, carefully add the seasoned steak.
Sear for approximately 4–6 minutes on the first side, depending on its thickness.
Turn the steak and continue cooking for another 4–6 minutes, adjusting the heat if the exterior begins to darken too quickly.
Use an instant-read thermometer to monitor doneness. According to FoodSafety.gov’s safe minimum temperature guidance, whole-cut beef steaks should reach at least 145°F and rest for at least 3 minutes.
The steak should have an evenly browned exterior without excessive charring.
Step 4: Rest and Slice the Steak
Transfer the cooked steak to a clean cutting board.
Let it rest for approximately 5 minutes before slicing.
Cut across the grain into strips about ¼ inch thick.
If the strips are particularly long, cut them into smaller pieces that will fit comfortably onto the tortillas.
Slicing against the grain shortens the muscle fibers, making the steak easier to chew.
Keep the sliced steak loosely covered while preparing the shrimp.
Step 5: Season the Shrimp
Pat the peeled and deveined shrimp dry using paper towels.
Place them in a medium bowl and add the olive oil, smoked paprika, garlic powder, kosher salt, and black pepper.
Toss gently until each shrimp has a light, even coating.
Avoid adding excess oil. A thin coating helps the seasoning adhere while allowing the shrimp to brown in the skillet.
Step 6: Cook the Shrimp
Return the large skillet to medium-high heat.
Arrange the seasoned shrimp in a single layer, leaving a little space between the pieces.
Cook for approximately 2 minutes on the first side.
Turn each shrimp and continue cooking for another 1–2 minutes.
The shrimp should become opaque, lightly golden, and gently curled. Cook fully to 145°F.
Remove the shrimp from the skillet as soon as they’re cooked through.
Shrimp cook quickly, so keeping them over strong heat longer than necessary can produce a firm, rubbery texture.
Step 7: Prepare the Cheesy Tortillas
Place a medium nonstick skillet over medium-low heat.
Lightly coat the surface with approximately ¼ teaspoon olive oil.
Add one flour tortilla and distribute ⅜ cup shredded mozzarella and ⅛ cup Monterey Jack evenly over the surface.
Cover the skillet briefly and cook for approximately 2–3 minutes.
The cheese should melt into a smooth, creamy layer while the underside of the tortilla develops light golden spots.
Repeat with the remaining tortillas and cheese.
Keep the heat moderate. If the skillet becomes too hot, the tortilla may brown excessively before the cheese finishes melting.
Step 8: Assemble the Tacos
Place each warm cheesy tortilla flat on a serving plate.
Arrange approximately one-quarter of the sliced steak over the melted cheese.
Add one-quarter of the cooked shrimp, placing the pieces among the steak rather than piling them all in the center.
Leave some of the melted cheese visible around the edges.
This open-faced arrangement highlights the different textures while keeping the toppings easy to distribute.
Step 9: Finish with Chimichurri
Stir the chimichurri sauce to redistribute the herbs, garlic, and olive oil.
Spoon approximately 2 tablespoons over each taco, adding any remaining sauce as desired.
Distribute the sauce so some reaches the steak and shrimp while the browned surfaces remain partially visible.
Serve immediately while the cheese is melted and the proteins are warm.
Chef Tips
1. Choose a steak with even thickness. A uniformly thick steak cooks more consistently than one with thin edges that may dry out before the center finishes.
2. Use a well-heated skillet. A properly heated heavy skillet helps develop a browned crust. Avoid placing steak into a cold pan.
3. Do not overcrowd the shrimp. When shrimp are packed tightly together, they release moisture that can interfere with browning. Cook in batches if your skillet is small.
4. Use freshly shredded cheese when possible. Freshly shredded mozzarella and Monterey Jack generally melt smoothly. Packaged shredded cheese is convenient, but anti-caking ingredients can slightly affect the melted texture.
5. Keep the chimichurri chunky. Finely chop the herbs with a knife instead of blending everything into a uniform green sauce.
6. Adjust the seasoning carefully. The steak, shrimp, cheese, and chimichurri all contain salt. Taste the finished sauce before adding additional seasoning.
7. Allow the steak to rest before cutting. Resting helps reduce the amount of moisture released when the meat is sliced.
8. Keep the tortilla flexible. The goal is a soft tortilla with lightly golden spots, not a brittle shell.
9. Use a thermometer rather than relying on color alone. Steak color can vary, and cooking times depend on thickness and skillet temperature.
10. Assemble immediately before serving. Keeping the components separate until the last moment helps preserve the cheese texture and prevents excess moisture from softening the tortilla.
Common Mistakes to Avoid
1. Starting with Wet Steak
A wet surface prevents efficient browning because the moisture must evaporate before a crust can form.
Pat the meat thoroughly dry before seasoning. If the skillet begins filling with liquid, avoid adding more meat until the moisture has evaporated.
2. Overcooking the Shrimp
Shrimp can become firm and rubbery when cooked for too long.
Cook them in a single layer, check for opaque flesh, and remove them promptly once fully cooked.
3. Crowding the Skillet
Too much food lowers the skillet temperature and traps moisture.
Use batches when necessary, particularly when cooking shrimp in a smaller pan.
4. Slicing Steak with the Grain
Cutting parallel to the muscle fibers leaves long strands that are harder to chew.
Identify the direction of the grain and slice across it after resting.
5. Melting Cheese Over Excessive Heat
High heat can brown the tortilla too quickly and cause the cheese to release oil.
Reduce the heat to medium-low and allow the cheese to melt gently.
6. Adding Too Much Chimichurri
Chimichurri contains olive oil and vinegar. Excess sauce can overwhelm the meat and soften the tortilla.
Start with approximately 2 tablespoons per taco and serve additional sauce separately.
7. Using Fresh Mozzarella Without Adjustments
Fresh mozzarella contains more water than low-moisture mozzarella and can release liquid during heating.
Use low-moisture mozzarella for the most consistent results.
8. Assembling the Tacos Too Early
Warm cheese and juicy proteins can gradually soften tortillas when left assembled.
Prepare the components ahead if needed, but assemble immediately before serving.
Variations
Spicy Steak and Shrimp Tacos
Increase the crushed red pepper flakes in the chimichurri to ½ teaspoon and add a small pinch of cayenne pepper to the shrimp seasoning.
This adds heat while maintaining the basic flavor profile.
Garlic Butter Shrimp Version
Replace the olive oil used for cooking the shrimp with 1 tablespoon unsalted butter.
Cook over medium heat to reduce the chance of burning. The finished shrimp will have a richer, buttery flavor.
Extra-Cheesy Version
Increase the Monterey Jack cheese from ½ cup to ¾ cup for the entire recipe.
The tortillas will have a thicker cheese layer and a richer texture.
Gluten-Free Tacos
Replace the flour tortillas with soft, certified gluten-free tortillas.
Choose a flexible brand suitable for warming in a skillet, since some gluten-free tortillas can become brittle.
Family-Style Steak and Shrimp Tacos
Arrange the steak, shrimp, chimichurri, and warm cheesy tortillas on separate serving platters.
Allow everyone to assemble their own tacos, adding sauce according to preference.
The cooking method stays the same, but the presentation becomes more flexible for family gatherings.
Storage Instructions
For the best leftover quality, store the steak, shrimp, tortillas, shredded cheese, and chimichurri separately.
Room temperature: Do not leave cooked steak, shrimp, or assembled tacos at room temperature for more than 2 hours. When the surrounding temperature exceeds 90°F, refrigerate within 1 hour.
Refrigerator: Store cooked steak and shrimp in airtight containers at 40°F or below for up to 3–4 days.
Chimichurri: Refrigerate the sauce in a covered container and use within 3–4 days for best freshness.
Freezer: Cooked steak and shrimp can be frozen separately for approximately 2–3 months for best quality. Their texture may change after thawing.
Best containers: Use shallow airtight containers for cooked proteins and a small covered jar or food-storage container for the sauce.
Assembled tacos are not ideal for freezing because the melted cheese and tortillas can become soggy after thawing.
For additional food storage guidance, consult the FoodSafety.gov Cold Food Storage Chart.
How to Reheat
Skillet Method
The skillet is the preferred method because it provides better control over texture.
Warm the steak over medium-low heat with a small splash of water if necessary to prevent excessive drying.
Heat the shrimp separately over low heat, checking frequently.
Reheat cooked leftovers thoroughly to 165°F.
Prepare a fresh cheesy tortilla, then add the reheated steak, shrimp, and chilled chimichurri.
Microwave Method
Place the cooked proteins in a microwave-safe container.
Cover loosely and microwave in short intervals, turning or stirring as needed until everything reaches 165°F.
This method is convenient, although the shrimp may become slightly firmer.
Air Fryer Method
Steak pieces can be warmed in an air fryer at approximately 300°F, checking frequently until they reach 165°F.
Shrimp are more likely to dry out in an air fryer, so gentle skillet reheating is preferable.
Make-Ahead Instructions
Chimichurri is the easiest component to prepare in advance.
Mix the sauce up to 24 hours before serving and store it in a covered container in the refrigerator.
You can also measure the dry seasonings and prepare the steak ahead of time. Keep the raw steak refrigerated until cooking.
Shrimp may be peeled and deveined ahead, but should remain refrigerated separately from other ingredients.
For the best final texture, cook the shrimp and melt the cheese shortly before serving.
Avoid fully assembling the tacos ahead of time because the warm cheese and sauce can soften the tortillas.
Serving Suggestions
These tacos are substantial enough to serve as a main course, but lighter side dishes can balance the rich steak and cheese.
Mexican-style rice: A mildly seasoned rice dish works well alongside the savory proteins.
Black beans: Warm black beans provide a filling, simple accompaniment.
Cucumber and tomato salad: Fresh vegetables offer a cool, crisp contrast to the warm tortillas.
Grilled corn: Lightly charred corn adds natural sweetness and pairs nicely with the smoky seasonings.
Fresh lime wedges: A small squeeze of lime can brighten the finished dish.
For drinks, serve iced tea, sparkling lime water, or a refreshing citrus beverage.
For another beef-and-herb combination, explore this Steak and Chimichurri Sandwich.
If you’re planning a larger surf-and-turf dinner, this Steak and Shrimp Boil offers a different way to serve steak and seafood together.
Frequently Asked Questions
What is the best steak for steak and shrimp tacos?
Sirloin is a good choice because it offers a balance of flavor, tenderness, and cost. Flank steak can also work, provided it is sliced thinly against the grain after cooking.
Can I use frozen shrimp?
Yes. Thaw frozen shrimp safely in the refrigerator, drain thoroughly, and pat dry before adding the seasonings.
Can steak and shrimp be cooked in the same skillet?
Yes, but cooking them in separate batches provides better control over their different cooking times. Cook the steak first, then prepare the shrimp.
What cheese melts best on flour tortillas?
Low-moisture mozzarella and Monterey Jack both melt smoothly. Combining them produces a creamy cheese layer with a mild flavor.
Can I make the chimichurri without cilantro?
You can substitute additional fresh parsley for the cilantro. The sauce will have a slightly different herbal flavor but will still complement the steak and shrimp.
How do I keep the tortillas from getting soggy?
Use low-moisture cheese, avoid excess chimichurri, and assemble the tacos immediately before serving.
Can I make these tacos without a cast-iron skillet?
Yes. A heavy stainless-steel skillet works for the steak and shrimp. Use a nonstick skillet for melting the cheese on the tortillas.
Can steak and shrimp tacos be prepared ahead?
The sauce, seasonings, and basic ingredient preparation can be completed ahead. Cook the proteins and warm the cheesy tortillas closer to serving for the best texture.
Can I freeze leftover steak and shrimp?
Yes. Freeze the cooked proteins separately in airtight containers for approximately 2–3 months for best quality. Thaw safely in the refrigerator before reheating.
Key Takeaways
- Cook the steak and shrimp separately to control their different cooking times.
- Use low-moisture mozzarella and Monterey Jack for a creamy melted cheese base.
- Fresh, chunky chimichurri adds garlic, herbs, and acidity that balance the rich proteins.
- Assemble the tacos immediately before serving to preserve the tortillas’ texture.
- Store leftover components separately and reheat cooked proteins thoroughly before serving.
Quick Recipe Summary
Steak and shrimp tacos with chimichurri are made with seared sirloin steak, seasoned shrimp, melted mozzarella and Monterey Jack cheese, and fresh herb-garlic sauce. Begin by preparing the chimichurri, then season and sear the steak. After resting, slice the steak against the grain. Cook the shrimp separately until fully cooked and lightly golden. Melt the cheese directly on warm flour tortillas, then add the sliced steak and shrimp. Spoon chimichurri over the top and serve immediately. The key to this recipe is controlling cooking times and assembling the tacos just before eating so the steak stays juicy, the shrimp remain tender, and the tortillas stay soft.
More Recipes to Try
If you enjoyed these steak and shrimp tacos, explore more homemade dinner ideas from Botainfo:
- Steak and Shrimp Fajitas — A skillet dinner with steak, shrimp, peppers, and onions.
- Steak and Chimichurri Sandwich — Seared steak paired with fresh, garlicky chimichurri.
- Steak and Shrimp Boil — A hearty surf-and-turf meal with potatoes and savory seasonings.
- Steak and Potato Foil Wraps — A comforting steak dinner prepared in foil packets.
- Explore More Seafood Recipes — Find additional shrimp and seafood dinner inspiration.
