Make These Surf and Turf Tacos on the Grill
This easy tacos recipe from barbecue king Tony Ramirez's book Backyard BBQ is so simple to recreate
I'll let you in on a little Pitmaster secret: combine sweet, delectable shrimp and some of the best meat you can buy, and you don't need a lot of bells and whistles. That's the idea behind this incredible meal in-one that hits all the high notes. The natural flavours speak for themselves, which is why I didn't go wild with extra flavours. A dusting of beef rub and a hint of garlic are really plenty to round out the dish and let the meat and seafood shine through. It also means that the dish is easy and quick to create, making it an anytime meal that will please the entire family.
YIELD:
2 servings
PREP:
30 minutes
COOK:
40 minutes
Ingredients
- 120ml olive oil, divided
- 3 tbsp (30g) no-salt Cajun seasoning
- 1 tbsp (14g) garlic paste
- 225g jumbo shrimp, shelled and deveined
- 455g Wagyu steak tips
- 3 tbsp (36g) beef rub
- 2 corn tortillas
- 57g shredded Oaxaca cheese
- 2 tbsp (30g) crema Mexicana
- 1 tbsp (1g) chopped Cilantro
Method
In a small bowl, combine 60ml of the olive oil, the Cajun seasoning, and the garlic paste. Mix well until completely combined.
Add the shrimp and toss until well coated. Cover and refrigerate for one hour or place in a chamber vacuum sealer set to the marinate function (run it two to three times, for maximum marinade saturation).
Cut the steak tips into small strips. In a large bowl, coat the meat in the remaining olive oil and season with the beef rub.
Heat the griddle on high. Cook the meat to medium-rare, about three minutes on each side or to an internal temperature of 57C. Transfer to a plate and set aside.
Cook the shrimp on the griddle for about one minute on each side or until they turn pink and begin to curl. Set aside.
Lay the tortillas on the griddle and top with a layer of the cheese. Heat the tortillas until the cheese melts entirely.
Line the steak tips along the centre of each tortilla and lay three to four shrimp on top. Drizzle with the crema Mexicana and sprinkle with the cilantro. Roll up and enjoy!
