This taco board with juicy steak, grilled shrimp, and all the taco essentials (tortillas, slaw, chips, salsa, and guacamole) will definitely spice up your next Taco Tuesday, Cinco de Mayo, or date night at home.
I love Mexican food ~almost~ as much as I love pizza. From early spring to late fall, it’s not hard to find me on the patio of one of our many local Mexican joints with a frozen mango margarita, a large bowl of chips and guac, and fish tacos. But let’s face it, that gets pretty expensive pretty quickly. So, grab your friends and family and gather ’round this surf and turf taco board for a quick and easy get-together at home.
Ingredients To Make A Taco Board
- Flank steak, shrimp, sauteed peppers and onions, softshell tacos
- Substitution ideas: Ground beef, shredded chicken, fried fish, hardshell tacos
- Coleslaw, cilantro, limes
- Substitution ideas: black beans, corn, Mexican rice, olives, red cabbage, green onions, sour cream, cheese, jalapeno, tomatoes, jalapenos
- Chips, salsa, guacamole
- Substitution ideas: pica de gallo, salsa verde, queso, refried beans
Equipment To Make A Taco Board
- Serving board
- Serving bowls for the salsa and guacamole
- Large saute pan for the sauteed peppers and onion
- Cast iron pan (or tray) to cook the steak
- Colander to defrost the shrimp
- Skewers to serve the shrimp
- Cutting board to cut the peppers, onions, limes, and cooked steak
- Chef’s knife to cut the peppers, onions, limes, and cooked steak
- Large mixing bowl to prepare the coleslaw
How To Make A Taco Board
Step 1: Saute the peppers and onion
Slice two large green bell peppers and one large red onion into thin strips. Sautee the peppers and onion in a large saute pan over medium-low heat with two tablespoons of olive oil for about 30 minutes. Season generously with salt and pepper, and stir about every five minutes.
Step 2: Cook the flank steak
Remove the steak from its packaging. Pat it dry with paper towels. Season generously with salt, pepper, and olive oil using your hands. Once the raw steak is at room temperature, cook it in a cast-iron pan (or tray) over medium until you have reached your desired doneness. Let the cooked steak sit for five to ten minutes before slicing it into thin strips.
Step 3: Prepare the coleslaw
I chose a coleslaw kit because it tastes delicious, saves time, and is perfect for shrimp or fish tacos. Simply mix the coleslaw and dressing in a large bowl.
Step 4: Prepare the shrimp
I chose frozen cooked extra-large peeled deveined tail-on shrimp (like these). You may substitute raw shrimp. I recommend sticking with extra-large or jumbo size (so that the shrimp don’t fall apart when you add them to the skewer).
Instructions for frozen shrimp
Defrost the shrimp by placing the shrimp in a colander in the sink and running cold water over them for about three minutes. Pat them dry with a paper towel. Next, add four shrimp to each skewer. Optionally, grill them outside or inside on a cast-iron tray on top of your stove (I used this tray to grill the large sweet peppers). However, the shrimp taste great served cold, too!
Instructions for raw shrimp
Step 5: Assemble the taco board
Start by placing flour tortillas in the upper right corner and tortilla chips in the lower-left corner. Next, place one bunch of cilantro in the upper left corner and large grilled sweet peppers in the lower right corner. Place a bowl of your favorite salsa near the chips, and a bowl of your favorite guacamole below the flour tortillas. Next, place the sliced lime and skewered shrimp in a diagonal line from the salsa to the flour tortillas. Place the steak slices in the remaining space below the cilantro. Finally, place the coleslaw and sauteed peppers and onion in the remaining space above the large grilled sweet peppers.
Step 6: Enjoy!
When To Serve A Taco Board
I think the better question is when *not* to serve a taco board 🙂 , but here are my favorite occasions to serve this taco board:
Other Boards You May Like
For more boards, check out my Charcuterie Boards page.
I Want To Hear From You!
Did you enjoy this taco board? What occasion did you serve it for? What substitutions did you make? Share your feedback in the comments section below!
Also, if you made this board, I’d love to see it! Tag me on Instagram at @lifestyledbysam_
Surf and Turf Taco Board
- Serving board
- Serving bowls
- Large saute pan
- Cast iron pan or tray
- Cutting board
- Chefs knife
- Large mixing bowl
- 1 and 1/2 pounds Flank Steak
- 1/2 pound Shrimp frozen, cooked, extra-large (or jumbo)*
- 2 large Green Peppers
- 1 large Red Onion
- 8 small Softshell Tacos
- Olive Oil
Toppings and Sides
- 1 kit Coleslaw
- 1 bunch Cilantro
- 3 whole Limes
- 2 cups Salsa
- 2 cups Guacamole
Saute the peppers and onions
- Slice the peppers and onions into thin strips.
- Heat a large saute pan with two tbsp of olive oil over medium-low heat.
- Add the peppers and onions to the pan and season generously with salt and pepper.
- Saute the peppers and onions for about 30 minutes, stirring about every five minutes.
Cook the flank steak
- Remove the steak from its packaging and pat it dry with paper towels.
- Using your hands, season the steak with two tbsp of olive oil, salt, and pepper.
- Heat a cast-iron pan with two tbsp of olive oil over medium heat.
- Cook the steak until you have reached your desired doneness.
- Let the cooked steak sit for five to 10 minutes before slicing it into thin strips.
Prepare the coleslaw
- Remove the coleslaw and dressing from its packaging.
- Mix the coleslaw and dressing in a large bowl. Set aside.
Prepare the shrimp
- Defrost the shrimp by placing them in a large colander in the sink and run cold water over them for about three minutes (see notes section below for instructions for raw shrimp).
- Pat the shrimp dry with a paper towel.
- Add four shrimp to each skewer.
Assemble the taco board
- You may get creative with the arrangement or follow my set up place the following ingredients in the following way:
- Cilantro in the upper-left corner of the tray.
- Flour tortillas and guacamole in the upper-right corner of the tray.
- Chips and salsa in the lower left corner of the tray.
- Large sweet peppers in the lower-right corner of the tray.
- Limes and skewered shrimp diagonal from lower-left to upper-right.
- Steak below the cilantro.
- Coleslaw and sauted peppers and onions above the large sweet peppers.