Fresh arugula adds a slight peppery bite that cuts through the richness of the meat and cheese, keeping the tacos from feeling heavy. Red onion brings crunch and sharpness, while tomato adds freshness and moisture. A simple dollop of sour cream cools things down and balances the seasoning, though you can easily add hot sauce or lime for extra punch. These tacos are incredibly versatile—you can serve them for a casual dinner, game night, or even as a fun weekend meal with family and friends.
What makes these steak and shrimp tacos special is their balance. They feel indulgent yet fresh, hearty yet light. They’re quick enough for a weeknight but impressive enough to serve guests. Once you try them, they’re bound to become a regular in your taco rotation.
Ingredients
1 lb steak (ribeye, sirloin, or flank), sliced
½ lb large shrimp, peeled and deveined
2 tbsp olive oil
2 tsp taco seasoning or steak seasoning
1 tsp paprika
½ tsp garlic powder
Salt and black pepper to taste
8 small flour or corn tortillas
1½ cups shredded cheese (cheddar, Monterey Jack, or blend)
1 cup arugula
½ red onion, thinly sliced
1 cup diced tomatoes
½ cup sour cream
Instructions
Season the steak with salt, pepper, taco seasoning, paprika, and garlic powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook steak until browned and cooked to your liking. Remove and set aside.
In the same skillet, add remaining olive oil and cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
Warm tortillas in a skillet or microwave. Add cheese to each tortilla and let it melt slightly.
Layer steak and shrimp over the cheese, then top with arugula, red onion, and tomato.
Finish with a spoonful of sour cream and serve immediately.
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