If you’re craving something hearty with bold flavor, these surf and turf birria tacos are hard to beat. Crispy, consommé-dipped tortillas get loaded with juicy steak, tender shrimp, and melted cheese, then griddled until golden. Served with warm broth for dipping, every bite is savory, cheesy, and completely satisfying.
Why You’ll Love This Recipe
- Steak and shrimp together. Both proteins bring their own texture and flavor to these loaded tacos.
- That birria-style dip. Tortillas soaked in warm consommé before crisping give these tacos their signature flavor and color.
- Crispy, cheesy, and dippable. Melted cheese and a side of warm broth make every bite an experience.
- Ready in 35 minutes. A bold, satisfying dinner that comes together fast.
Ingredients
For the Surf & Turf Filling
- 1 lb flank steak or sirloin, cut into bite-size cubes
- ½ lb medium shrimp, peeled and deveined
- 1½ tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the Tacos
- 2 cups shredded Oaxaca or mozzarella cheese
- 1½ cups hot beef broth or birria consommé
- 8 small corn tortillas
- ½ cup diced white onion
- ⅓ cup fresh cilantro, finely chopped
- Lime wedges, for serving
How to Make Cheesy Surf & Turf Birria Tacos
1. Season the steak and shrimp. Toss the steak and shrimp with chili powder, cumin, garlic powder, onion powder, salt, and black pepper until evenly coated.
2. Cook the surf and turf. Heat the olive oil in a cast iron skillet over medium-high heat. Sear the steak for 3 to 4 minutes until browned, then remove. Cook the shrimp for 2 to 3 minutes until pink and lightly charred. Combine the steak and shrimp.
3. Prepare the tortillas. Lightly dip each corn tortilla into the warm consommé, then place it directly onto the hot skillet.
4. Fill the tacos. Sprinkle one half of each tortilla with Oaxaca or mozzarella cheese. Add the steak and shrimp mixture, then top with diced onion and fresh cilantro.
5. Crisp the tacos. Fold the tortillas over and cook for about 2 minutes per side until the cheese is melted and the tortillas are crispy and golden brown.
6. Serve. Serve the tacos hot with warm consommé for dipping and fresh lime wedges on the side.
Tips for the Best Surf & Turf Birria Tacos
- Don’t over-dip the tortillas. A quick dip into the consommé is enough; too much soaking can make them fall apart on the skillet.
- Cut the steak into even pieces. This helps it sear evenly and cook through at the same rate.
- Don’t overcook the shrimp. Two to three minutes is enough; they can turn rubbery if left too long.
- Fold and press gently while crisping. This helps the cheese melt and the tortilla hold its shape.
What to Serve with Cheesy Surf & Turf Tacos
The warm consommé is the essential pairing here for dipping, and a side of Mexican rice or a simple salad rounds out the meal if you want something more.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, skirt steak or ribeye both work well in place of flank steak or sirloin.
Can I make the consommé from scratch?
Yes, a traditional birria consommé made with dried chiles and spices adds even more depth, though a good beef broth works well for a quicker version.
Can I use flour tortillas instead of corn?
Corn tortillas are traditional for birria-style tacos and hold up best when dipped in consommé, but flour tortillas can be used if preferred.
Cheesy Surf & Turf Birria Tacos
Ingredients
Equipment
Method
- Toss the steak and shrimp with chili powder, cumin, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Heat the olive oil in a cast iron skillet over medium-high heat. Sear the steak for 3 to 4 minutes until browned, then remove. Cook the shrimp for 2 to 3 minutes until pink and lightly charred. Combine the steak and shrimp.
- Lightly dip each corn tortilla into the warm consommé, then place it directly onto the hot skillet.
- Sprinkle one half of each tortilla with Oaxaca or mozzarella cheese. Add the steak and shrimp mixture, then top with diced onion and fresh cilantro.
- Fold the tortillas over and cook for about 2 minutes per side, until the cheese is melted and the tortillas are crispy and golden brown.
- Serve the tacos hot with warm consommé for dipping and fresh lime wedges on the side.
