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Steak and Shrimp Tacos with Chimichurri Recipe

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★★★★★

4.5 from 55 reviews

These Steak and Shrimp Tacos with Chimichurri combine juicy, marinated skirt steak and perfectly seasoned shrimp, grilled to perfection and served on traditional yellow corn tortillas. Topped with creamy Oaxaca cheese and a vibrant, tangy homemade chimichurri sauce, this recipe offers a delicious fusion of smoky, fresh flavors perfect for a satisfying meal.

Ingredients

Scale

Meat & Seafood

  • 2 pounds of skirt steak
  • 1 pound of raw shrimp

Seasonings & Marinade

  • 2 tbsp SPG blend (salt, pepper, garlic powder)
  • 2 tbsp blackening seasoning
  • 3 tbsp BBQ rub
  • 1/2 tsp salt (for chimichurri)
  • 1/2 tsp black pepper (for chimichurri)
  • 1/4 tsp crushed red pepper flakes (for chimichurri)

Liquids & Juices

  • Juice from 2 naval oranges
  • Juice from 3 limes
  • 12 oz lager beer
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • Juice from 1 lemon

Fresh Herbs & Aromatics

  • 1/4 cup green onions
  • 1/4 cup cilantro (for marinade)
  • 1/4 cup parsley (for chimichurri)
  • 1/4 cup cilantro (for chimichurri)
  • 3 cloves minced garlic

Additional Ingredients

  • Yellow corn tortillas
  • 4 oz Oaxaca cheese

Instructions

  1. Prepare Marinade: In a bowl, combine the juice from 2 naval oranges, juice from 3 limes, 1/4 cup chopped green onions, 1/4 cup chopped cilantro, 3 tablespoons BBQ rub, and 12 oz lager beer. Mix well to create the marinade.
  2. Marinate Steak: Place the skirt steak into the marinade bowl, ensuring it’s fully submerged. Cover and refrigerate for a minimum of 2 hours, preferably overnight, to enhance flavor and tenderness.
  3. Preheat Grill: Get your grill ready for direct high heat cooking, ensuring it is well heated before placing the meat and shrimp on it.
  4. Season Steak: Remove the skirt steak from the marinade and pat dry with paper towels. Lightly coat the surface of the steak with 2 tablespoons of the SPG blend seasoning for added flavor.
  5. Prepare Shrimp: Thread the raw shrimp onto skewers, then season evenly with the blackening seasoning to ensure a flavorful crust once grilled.
  6. Make Chimichurri Sauce: Finely chop parsley, cilantro, and minced garlic. Combine in a bowl with 1/2 cup olive oil, 2 tablespoons red wine vinegar, juice from 1 lemon, salt, black pepper, and crushed red pepper flakes. Stir well to blend the flavors together.
  7. Grill Steak: Place the skirt steak on the grill over direct heat. Cook for 3 to 4 minutes per side until it reaches an internal temperature of 135°F for medium-rare. Remove from the grill and let it rest for 5 to 10 minutes to allow juices to redistribute.
  8. Grill Shrimp: Cook the skewered shrimp on the grill over direct heat for 2 to 3 minutes per side until they turn opaque and reach an internal temperature of 145°F. Remove from grill and set aside.
  9. Slice Steak: Cut the rested skirt steak against the grain into thin slices, then chop into bite-sized pieces to maximize tenderness and ease of eating.
  10. Assemble Tacos: Warm yellow corn tortillas, then layer with Oaxaca cheese, chopped steak, and grilled shrimp. Drizzle or serve with the freshly made chimichurri sauce for an added burst of flavor. Serve immediately and enjoy!

Notes

  • For best results, marinate the steak overnight to deepen the flavors and tenderize the meat.
  • Use fresh herbs for the chimichurri to ensure a vibrant, fresh sauce.
  • You can substitute skirt steak with flank steak if preferred.
  • To avoid overcooking, use a meat thermometer to check internal temperatures accurately.
  • If you don’t have a grill, you can use a grill pan or broiler, though the smoky flavor will differ slightly.

Keywords: steak tacos, shrimp tacos, chimichurri sauce, grilled steak, grilled shrimp, Mexican tacos, corn tortillas

Find it online: https://cookcrisis.com/steak-and-shrimp-tacos-with-chimichurri-recipe/