Surf and Turf Taco Board
This steak and shrimp taco board includes all the taco essentials (tortillas, slaw, chips, salsa, and guacamole) and will definitely spice up your next taco Tuesday.
Equipment
- Serving board
- Tongs
- Serving bowls
- Large saute pan
- Cast iron pan or tray
- Colander
- Skewers
- Cutting board
- Chefs knife
- Large mixing bowl
Ingredients
Mains
- 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
- Salt
- Pepper
- Olive Oil
Toppings and Sides
- 1 kit Coleslaw
- 1 bunch Cilantro
- 3 whole Limes
- 2 cups Salsa
- 2 cups Guacamole
- Chips
Instructions
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.
Notes
*You may also use raw shrimp. To cook the raw shrimp: simply four raw shrimp to each skewer and grill them outside or inside on a cast-iron tray.