Dive into these delightful Surf and Turf Tacos, a perfect blend of savory seared flank steak and garlic butter shrimp, complemented by a zesty street corn salad, fresh avocado, and crisp mixed greens, all drizzled with sweet chili sauce.
2 Portions · 1,225 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
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Slice the avocado into thin strips. Mince the garlic cloves. Cut the green onion into small circles.
For the flank steak, pat it dry thoroughly on both sides with a paper towel without pressing. This helps achieve a better sear.
Season both sides of the dry flank steak generously with salt.
Heat a cast iron pan over high heat until it's very hot. Add avocado oil to coat the bottom.
Carefully place the flank steak in the hot pan and sear for 2 minutes on each side to create a beautiful crust.
Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes. This allows the juices to redistribute.
While the steak rests, melt 50 grams of butter in the same cast iron pan over medium heat. Add the sprigs of rosemary and thyme.
Return the rested steak to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted herbed butter for 2 minutes on each side. This adds incredible flavor and tenderness.
Remove the steak again and let it rest for another 5 minutes before thinly slicing it against the grain.
In a separate pan, melt 10 g of butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the shrimp to the pan. Cook for 1-2 minutes per side, or until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
Remove the shrimp from the pan and set aside.
In the same pan used for the shrimp (or a clean one), melt the remaining butter. Add the drained canned corn and cook for about 7 minutes over medium heat, stirring occasionally, until heated through and slightly caramelized.
Transfer the cooked corn to a mixing bowl. Add the sliced green onion, mayonnaise, crumbled feta, and lime juice.
Season the corn salad with salt, black pepper, and chili flakes to taste. Mix everything well to combine.
Warm your small tortillas according to package instructions (e.g., in a dry pan, microwave, or oven) until pliable.
To assemble each taco, start with a layer of mixed green salads on the warm tortilla.
Add a few slices of fresh avocado.
Next, arrange some slices of the tender flank steak and a few of the juicy shrimp.
Spoon a generous amount of the flavorful street corn salad over the top.
Finish with a drizzle of sweet chili sauce.
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