Directions
- Prepare the steak: In a small bowl, combine olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Rub evenly over the flank steak. Preheat a grill or grill pan over medium-high heat. Grill steak for 3–4 minutes per side for medium-rare (adjust to your preferred doneness). Remove from heat and let rest 5 minutes, then slice thinly against the grain.
- Cook the shrimp: In a large skillet, melt butter over medium heat. Add garlic and cook 1–2 minutes until fragrant. Add shrimp, season with salt, pepper, paprika, and chili powder. Cook 2–3 minutes per side until shrimp are pink and opaque. Squeeze lemon juice over shrimp before removing from the skillet.
- Warm the tortillas: Heat a dry skillet over medium heat. Warm corn tortillas for 30 seconds per side until pliable and slightly charred. Keep warm until serving.
- Assemble the tacos: Lay a few slices of steak and shrimp on each tortilla. Sprinkle with shredded cheese and chopped cilantro. Drizzle with chipotle sauce.
- Prepare dipping sauce: In a small bowl, mix sour cream, mayonnaise, lime juice, chopped cilantro, chipotle powder (if using), salt, and pepper. Serve alongside tacos for dipping or drizzling.
- Serve immediately: Add lime wedges on the side for squeezing over the tacos for a bright, tangy finish.
Recipe Details
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Swap flank steak for ribeye or sirloin for a richer flavor.
- Use shrimp only or steak only for a simpler taco night.
- Add avocado slices, pickled onions, or jalapeños for extra flavor and texture.
- Use flour tortillas if preferred for softer, larger tacos.
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