1/4 of an onion or one small shallot, finely diced
Half a jalapeno pepper, finely diced
2 garlic cloves, peeled and finely diced
1 tomato, chopped small
1Tb lime juice
3/4ts salt
1/4c cilantro leaves, rough chop
1 avocado, diced into large chunks
STEAK
1-2LB steak. I used bone in ribeye.
Salt
Ground black pepper
EVOO
SHRIMP
1/2 lb medium to large shrimp, peeled and deveined
Instructions
1-1.5Tb EVOO, season salt, ground black pepper,
paprika to taste.
Corn tortillas
NOTE- Make sure not to overly season bc all the
flavors will be added together in a taco and
salty.
SALSA- Mix everything into a bowl except the
avocado. Cover and let the flavors mix overnight.
When ready to serve, add in avocado.
STEAK- Season and then cook to liking. Cut into
smaller cubes. Discard fat.
SHRIMP- Cut shrimp in half or thirds depending on
how large. Season. Heat cask iron skillet or
large pan on medium heat until hot. Add shrimp
in layer and do not disturb. In about 1-2 min
flip. Immediately place in small bowl.
Using the same skillet as the shrimp, add some
EVOO. Cook tortillas until slightly charred on
each side. Assemble steak, shrimp and salsa on top
with a side of leftover lime wedges.
Originally Submitted
2/9/2018
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