Rich flank steak and succulent sweet shrimp are marinated in a smoky, sweet, and tangy marinade that highlights both of their natural flavors. Whether you’re stuffing tortillas, topping crisp greens, or building the perfect bowl, the combination of grilled flank steak and shrimp is an instant fiesta.

The fire roasted salsa is the perfect accent to cap off these tacos combining fresh ingredients with that irresistible kiss of char. Make this salsa to serve alongside the tacos and enjoy it all week long.

Surf and Turf Tacos

• 1-2 lbs flank steak, can substitute with skirt steak
• 1 lbs shrimp, medium-large, peeled and deveined
• 2 chipotle peppers, finely minced
• 1 tbsp adobo sauce
• ½ cup freshly squeezed orange juice
• 2 tsp orange zest
• ¼ cup freshly squeezed lime juice
• ¼ cup less sodium soy or coconut aminos
• ¼ cup neutral oil, such as avocado or canola
• ¼ cup cilantro, finely chopped
• 2 garlic cloves, grated
• ½” ginger, grated
• 1 tbsp honey
• Kosher salt to taste
• Toppings, such as onions, cilantro, queso fresco, avocado, and lime
• Tortillas

Fire Roasted Tomato Salsa

• 2 lbs roma tomatoes, halved
• 1 large sweet onion, halved, with root still attached
• 1 poblano pepper, halved, seeds removed
• 1 jalapeno, halved, remove seeds for less heat if desired
• 2 serrano peppers, remove seeds for less heat if desired
• 1 lime halved
• 1 bunch cilantro, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 tsp cumin
• 1 tsp honey
• 2 tsp kosher salt
• Olive oil

Surf and Turf Tacos

Add the chipotles, adobo sauce, orange juice and zest, lime juice, honey, garlic, ginger, soy, cilantro, and oil to a bowl and whisk to combine. Reserve ½ cup for the shrimp.

Place the flank steak and remaining marinade into a zip top bag. Allow the steak to marinate for 8 hours up to overnight.

Remove the steak from the marinade and pat dry. Season both sides with kosher salt and allow to come to room temperature for 30 minutes.

Add the shrimp and remaining marinade to a bowl and toss to combine. Let marinate for 15 minutes.

Remove shrimp from the marinade and skewer. If using wooden skewers, soak them in water for 30 minutes.

Prepare your grill for direct grilling. Make sure your grates are clean.

Place the steak and shrimp skewers over direct heat.

Let the shrimp cook for 2 minutes before flipping. Cook the second side for another 2-3 minutes until the shrimp are pink and opaque. They should be 120 degrees. Remove from the grill.

Allow your steak to cook for 4 minutes and then flip. Cook the second side for another 4 minutes. Continue to flip until your steak is evenly charred on both sides. Remove the steak once it hits 130-140 degrees and allow it to rest for 10 minutes.

Char your tortillas while the steak is resting.

Slice the steak against the grain. You can cut into cubes for easier serving.

Add steak, shrimp, your favorite toppings, and the fire roasted salsa to your tortillas.

Fire Roasted Tomato Salsa

Prepare your grill for direct grilling.

Lightly oil your vegetables.

Place the tomatoes, lime, onion, and peppers over direct heat. Allow the first side to char for 3-4 minutes. Flip and let the second side char.

Remove the vegetables as they char. The onions will take longer while the serranos and jalapenos go quickly. You are just looking to char them, not cook all the way.

Allow them to cool enough to handle. Remove the root from the onion and

roughly chop the vegetables.

Add the charred vegetables, cilantro, garlic, cumin, honey, and salt to a blender or food processor along with the lime juice. Pulse until you’ve reached your desired consistency.

Taste and adjust with salt and lime juice if more is needed.

You can store this salsa in a nonreactive container such as a mason jar in the refrigerator for up to a week. Have fun playing with your desired heat level by adding another serrano or replacing the serranos with a habanero. Leave the seeds in your jalapeno and serranos if you like more heat.