Surf & Turf Tacos with Chimichurri “Aioli” & Crispy Onions

I recently discovered a variety of different ways to spice up my weekly dinner of tacos at my house, so I decided to try a new recipe called “Turf and Surf Taco.” This recipe uses aioli herbs to top the steak and shrimp, giving the tacos a delicious and unique flavor. It has become a tradition in my house to enjoy these tacos on Taco Tuesday, and they always seem to taste even better on that day.

You are welcome to keep the shrimp intact and leave the tails on, however, for a more appealing arrangement, I prefer to trim the shrimp tails and dice both the shrimp and steak into smaller portions to facilitate consumption. The delightful shrimp complements the flavorful beef, resulting in a delicious surf and turf dish.

surf and turf tacos with chimmichurri aioli

Key Ingredients in This Recipe

The shrimp should be deveined and peeled before beginning the recipe. Instead of looking at the numbers, estimate approximately how many shrimp there are – the terms “colossal,” “extra jumbo,” and “jumbo” are not standardized within the industry – “The Shrimp.”

I can quickly slice and pan sear it because I’m using this recipe. This cut comes from the bottom abdominal part of the cow, which is tough fibers and lean muscles due to its location. I use flank steak for this recipe.

Instead of making aioli from scratch with olive oil, egg yolks, herbs, lime juice, shallot, vinegar, and a bit of olive oil whisked together, I prefer to take a shortcut and make a creamy and herby dressing by combining mayonnaise with herbs and a dash of lime, shallot, vinegar, and olive oil.

How to Make Surf and Turf Tacos

For the garlic shrimp:

Melt the butter. Include the olive oil and warm up. Warm up a spacious sauté pan over medium heat. Season the shrimp on both sides with salt and pepper. Warm up the pan.

Remove from heat and set aside. Sauté for approximately 4 minutes until fully cooked and lightly browned on both sides. Stir for 10 seconds, then incorporate the garlic. Proceed to cook the shrimp.

To make the steak:

Sear the beef in a large cast iron skillet over high-medium heat for about 4 minutes on each side, until medium-rare. Season the beef with salt and pepper on both sides, using olive oil.

Allow the meat to rest. Take it out of the pan and allow it to sit for 10 minutes before cutting.

For the chimichurri “aioli”:

Make the “aioli” by whisking together all the ingredients in a medium bowl, including lime juice, red wine vinegar, olive oil, and mayonnaise.

Incorporate the herbs. Add the cilantro, parsley, and oregano and stir to combine. Cover and refrigerate until you are prepared to utilize it.

For the crispy onions:

Preheat a large saucepan with 2 inches of oil to a temperature of 350°F. In a separate shallow bowl, season the flour with salt and pepper. Combine the onions and buttermilk in a medium-sized bowl. Prepare the dredge mixture.

Coat the onions by tossing them in flour. Then, add oil and shake off the excess flour from the onions. Finally, dredge the onions.

Get ready the crispy onions. Fry them until they transform into a rich golden hue, a process that should require around 3 minutes. Remove them from the heat and transfer them onto a plate covered with paper towels to eliminate any extra oil.

To assemble and serve:

Heat the remaining tortillas one at a time in a medium sauté pan over medium heat, flipping them after about 30 seconds on each side until they are warm and slightly crispy. Cut the steak and shrimp into small, bite-sized portions. Put together the tortillas.

Decorate and present. Place the tortillas with the beef and prawns, radish, crunchy onions, and chimichurri aioli on top. Serve promptly.