Gourmet Surf and Turf Tacos

Instructions

1. Prepare the Steak:
   In a small bowl, combine the olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Rub the mixture evenly over the surface of the flank or skirt steak, ensuring both sides are coated. Preheat a grill or grill pan over medium-high heat until hot. Grill the steak for about 3–4 minutes per side for medium-rare, depending on thickness. As it cooks, the seasoning will form a flavourful crust. Once done, transfer the steak to a plate and let it rest for 5 minutes to retain its juices. Slice thinly against the grain so the pieces stay tender.
2. Cook the Shrimp:
   In a large skillet, melt the butter over medium heat until it begins to foam. Add the minced garlic and sauté for 1–2 minutes until fragrant. Add the shrimp in a single layer, seasoning with salt, pepper, paprika, and chili powder. Cook for 2–3 minutes on each side until the shrimp turn pink and opaque, developing a slight golden edge. Finish with a squeeze of fresh lemon juice to brighten the flavours before removing them from the skillet.
3. Warm the Tortillas:
   Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side until soft, pliable, and lightly charred in spots. Keep them wrapped in a clean towel to stay warm while assembling the tacos.
4. Make the Dipping Sauce:
   In a small bowl, combine the sour cream, mayonnaise, lime juice, chopped cilantro, chipotle chili powder if using, and a pinch of salt and pepper. Stir until smooth. This sauce offers a cool, creamy contrast to the rich steak and shrimp.
5. Assemble the Tacos:
   Place a warm tortilla on a plate and sprinkle a small handful of shredded cheese so it starts to melt slightly. Add slices of steak and several shrimp. Top with chopped cilantro and a drizzle of chipotle sauce. Repeat with remaining tortillas.
6. Serve:
   Arrange the tacos on a platter and serve with lime wedges for brightness. Offer the dipping sauce on the side for extra creaminess and flavour.