If you love bold, festive flavors and crave something a little special for dinner, Street-Style Steak and Shrimp Tacos will absolutely win your heart (and your taste buds). These vibrant tacos combine juicy flank steak with succulent shrimp, all wrapped in warm corn tortillas and finished with fresh toppings. Whether you’re celebrating Taco Tuesday or just want a quick weeknight pick-me-up, this mash-up of Mexican street food-style steak and shrimp delivers big taste with minimal fuss.

Street-Style Steak and Shrimp Tacos Recipe - Recipe Image

Ingredients You’ll Need

Bringing Street-Style Steak and Shrimp Tacos to life takes just a handful of kitchen staples, but each plays a role in the explosion of flavor, color, and texture. It’s truly all about fresh, quality ingredients coming together in tasty harmony.

Flank steak, thinly sliced: Lean, hearty, and perfect for soaking up the punchy marinade, flank steak brings satisfying beefy flavor to every bite.
Large shrimp, peeled and deveined: Quick-cooking shrimp provide a sweet, briny contrast that makes these tacos irresistible.
Olive oil: Helps the marinade coat the proteins and adds a hint of richness.
Lime juice: Brightens up the dish and adds a zesty, citrusy kick.
Garlic, minced: Essential for a savory, aromatic base in the marinade.
Chili powder: Gives the tacos their signature warmth and subtle smokiness.
Cumin: Deep, earthy flavor that layers perfectly with both steak and shrimp.
Smoked paprika: Adds complex, smoky undertones and a gorgeous reddish hue.
Salt and black pepper: Brings out the fresh flavors of all the main ingredients.
Corn tortillas: The classic street-taco wrapper; their toasty flavor pulls everything together.
Red onion, diced: A crunchy, sweet-and-sharp topping that adds color and zing.
Fresh cilantro, chopped: Delivers that essential herbal freshness and visual pop.
Avocado, diced: Creamy, buttery richness for perfect contrast and texture.
Cotija cheese, crumbled: A salty, crumbly cheese that’s a must for street-style authenticity—swap with feta if desired.
Lime wedges: Squeeze over the top to brighten the whole taco experience.

How to Make Street-Style Steak and Shrimp Tacos

Step 1: Prep and Marinate the Steak and Shrimp

Start by grabbing a medium bowl and whisking together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Add your thinly sliced flank steak and cleaned shrimp, making sure everything gets an even coating. Let this flavorful combo chill in the refrigerator for 15 to 30 minutes—just enough time to soak up the bold, punchy flavors that define Street-Style Steak and Shrimp Tacos.

Step 2: Sear the Steak to Perfection

Heat a large skillet or grill pan over medium-high heat. Once it’s hot, add the marinated steak slices in a single layer. Sear for about 2 to 3 minutes per side, until they’re beautifully browned and cooked just the way you like. Set the steak aside to rest while you move to the shrimp—this helps keep the beef juicy and tender.

Step 3: Cook the Shrimp Quickly

Using the same skillet or grill pan (no need to wash—those meaty, spicy flavors are gold), toss in the shrimp. They’ll need only 1 to 2 minutes per side to turn pink and opaque. Don’t wander away—the shrimp cook in a flash, and you want them plump and just barely firm.

Step 4: Warm Your Tortillas

For the true street-taco vibe, warm your corn tortillas either in a dry skillet or directly over an open flame (tongs are your friend here). A little char adds toasty flavor and that perfect taco-shop aroma. Keep them wrapped in a clean towel so they stay steamy and pliable.

Step 5: Assemble and Top Your Street-Style Steak and Shrimp Tacos

This is the fun part! Load each tortilla with a mix of steak and shrimp, then pile on diced red onion, chopped cilantro, creamy avocado, and crumbled cotija cheese. Add a squeeze of fresh lime before digging in. It’s colorful, fresh, and the very definition of crave-worthy.

How to Serve Street-Style Steak and Shrimp Tacos

Garnishes

Finishing touches make these tacos sing. Aside from the classic red onion, cilantro, and cotija, try sliced radishes, extra lime wedges, or a drizzle of chipotle mayo or salsa verde to dial up the flavor. Each bite gets a lively mix of creamy, crunchy, salty, and bright notes—just like true Street-Style Steak and Shrimp Tacos should.

Side Dishes

Since these tacos are the star, keep sides simple but festive. Think warm black or pinto beans, fluffy Mexican rice, or a quick corn salad. Pile on some chips and guac or a crisp cucumber salad to round out a cheerful taco spread packed with color and fun textures.

Creative Ways to Present

Go beyond the dinner table—serve your Street-Style Steak and Shrimp Tacos on a rustic wooden board for a party, or in parchment-lined baskets for a street-food feel. For gatherings, set out all the toppings bar-style and let everyone build (and personalize) their own tacos. Mini tortillas work great for appetizer-sized bites at parties.

Make Ahead and Storage

Storing Leftovers

If you have leftover filling, store steak and shrimp separately from toppings and tortillas in airtight containers in the fridge, where they’ll stay fresh for up to two days. Don’t assemble tacos until you’re ready to eat to keep everything vibrant and tasty.

Freezing

The cooked steak and shrimp can be frozen in separate containers for up to one month. Be sure to thaw overnight in the refrigerator before reheating. Tortillas and fresh toppings like avocado and cilantro are best enjoyed the day-of.

Reheating

For the best texture, gently reheat steak and shrimp in a skillet over medium heat until just warmed. Microwaving works in a pinch, but be careful not to overcook the shrimp or steak—quick heat is key to keeping everything juicy.

FAQs

Can I use flour tortillas instead of corn for Street-Style Steak and Shrimp Tacos?

Absolutely! While corn tortillas provide that unmistakable street-style vibe, flour tortillas are delicious and hold up well to the hearty fillings. Feel free to use whichever you prefer or have on hand.

What’s a good alternative to cotija cheese?

Feta cheese is a fantastic substitute if you can’t find cotija. It has a similar crumbly texture and tangy, salty flavor. If you’re looking for a dairy-free option, simply skip the cheese—the tacos are still packed with flavor.

Can I make Street-Style Steak and Shrimp Tacos spicier?

Yes! For more heat, add a pinch of cayenne pepper to the marinade, or top your tacos with sliced jalapeños, hot sauce, or your favorite spicy salsa for an extra kick.

What if I don’t have flank steak?

Skirt steak, sirloin, or even thinly sliced flat iron steak all work beautifully in this recipe. Just aim for thin slices so the steak cooks quickly and absorbs the maximum flavor from the marinade.

Are Street-Style Steak and Shrimp Tacos gluten-free?

Yes, as long as you use corn tortillas and double-check that your spices and cheese are gluten-free, this dish is naturally gluten-free and perfect for sharing with everyone at the table.

Final Thoughts

If you’re craving a dinner that’s vibrant, satisfying, and totally fun to eat, do yourself a favor and whip up these Street-Style Steak and Shrimp Tacos. With bold flavor, easy steps, and endless topping possibilities, this recipe is sure to become a favorite you’ll want to share again and again!

Street-Style Steak and Shrimp Tacos Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings (2 tacos per serving) 1x
Diet: Non-Vegetarian

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Description

These Street-Style Steak and Shrimp Tacos are a delicious combination of tender steak, succulent shrimp, and flavorful seasonings, all wrapped up in warm corn tortillas. Perfect for a quick weeknight dinner or a fun weekend meal!

Ingredients

Scale

For the Marinade:

1/2 pound flank steak, thinly sliced
1/2 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Tacos:

8 small corn tortillas
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1 avocado, diced
1/2 cup crumbled cotija cheese
Lime wedges, for serving

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Instructions

Marinate the Steak and Shrimp: In a medium bowl, combine olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper. Add the steak and shrimp, tossing to coat. Marinate in the refrigerator for 15–30 minutes.
Cook the Steak: Heat a large skillet or grill pan over medium-high heat. Cook the steak for 2–3 minutes per side until browned and cooked to your liking. Remove and set aside.
Cook the Shrimp: In the same pan, cook the shrimp for 1–2 minutes per side until pink and opaque.
Prepare the Tortillas: Warm the tortillas in a dry skillet or over an open flame.
Assemble the Tacos: Layer steak and shrimp into the tortillas, then top with red onion, cilantro, avocado, and cotija cheese. Serve with lime wedges.