Steak and Shrimp Tacos with Chimichurri are the ultimate upgrade to your next Taco Tuesday!

They’re super easy to make and they pack a ton of flavor in each and every bite! Juicy grilled steak, blackened shrimp, fresh chimichurri all held together in warm tortillas. 

Be sure to give this recipe a try the next time you’re craving tacos, the whole family won’t be disappointed!

Ingredients you will need

Steak: Wagyu Skirt Steak from Snake River Farms or flank steak is a great alternative

Shrimp: Raw colossal shrimp, deveined and peeled 

Chimichurri: Fresh parsley, fresh cilantro, garlic, olive oil, red wine vinegar, lemon or lime juice, salt, black pepper and crushed red pepper flakes

Marinade: Oranges, limes, green onion, cilantro, garlic, BBQ rub, lager beer

Tacos: Corn tortillas or any of your other favorite flour tortillas 

Cheese: Oaxaca cheese, you can also add Cotija Cheese for extra flavor

Seasonings: SPG Blend and Blackening seasoning

How to make Steak and Shrimp Tacos with Chimichurri

Preparing the skirt steak and shrimp 

Assemble the marinade in a large bowl. Combine and mix:  juice from 2 naval oranges, 3 limes, 1/4 cup green onions, 1/4 cup cilantro, 3 tbsp BBQ rub, 1 lager beer.

Add the skirt steak to the bowl then place it in the fridge and let it marinate for a minimum of 2 hours, preferably overnight. The longer it marinates, the more great flavor the meat will have. 

skirt steak marinating in a bowl

Preheat your grill for direct high heat cooking. I used my Nomad Grill for this cook as I love the taste of steak cooked over red hot charcoal. It gives the steak a really good sear and adds a ton of flavor to each and every bite. 

Grill preheating

Remove the skirt steak from the marinade, then pat it dry with some paper towels. Season both sides with a light coating of a SPG blend and chili powder. 

Place the shrimp on wooden skewers, then season them with a blackening seasoning. If you use wooden skewers, soak them in water 30 minutes prior to using them to help prevent them from burning up in the process.

shrimp with blackening seasoning for tacos.

Making the Chimichurri

Assemble the chimichurri by finely hand chopping the parsley, cilantro and garlic. Combine them in a bowl with olive oil, red wine vinegar, lemon juice, salt, black pepper, crushed red pepper. Mix thoroughly then set aside for later when serving the tacos. 

fresh hand chopped chimichurri for tacos.

Traditional chimichurri does not have cilantro in it, but I have found that this adds a ton of flavor! I also always recommend to hand chop the fresh herbs and avoid the food processor unless you’re trying to make a paste. The texture from the hand chopped ingredients makes this way better!

Grilling the skirt steak and shrimp

Place steak on the grill over medium-high heat for 3-4 minutes each side to allow the steak to build up a good sear flavor. Remove it from the grill once it reaches an internal temperature of 135° F, then let it rest for 5-10 minutes.

skirt steak being grilled for steak and shrimp tacos.

Grill the skewered shrimp over medium high heat for 2-3 minutes each side. Remove them from the grill once they reach an internal temperature of 145°F.

shrimp being grilled for steak and shrimp tacos.

Slice the skirt steak against the grain, then cut it into bite size pieces for a tender bite.

how to slice skirt steak against the grain

Assemble the tacos on a charred tortilla with some melted Oaxaca Cheese, steak, shrimp and chimichurri. You can also add a little red onion for some added flavor and texture.

FAQs for Steak and Shrimp Tacos with Chimichurri

Can I use any cut of steak?

Yes, you can use whatever your favorite cut it. I would highly recommend using a cut that has good marbling so that it remains juicy.

Where can I find Oaxaca Cheese?

Be sure to look for Oaxaca cheese in the specialty cheese near the deli section of your grocery store. Mozzarella is another accessible melty cheese option if you are not able to find Oaxaca cheese.

What if I don’t have a grill?

You can easily use a cast iron skillet to cook both the steak and the shrimp. Hot cast iron gives a great sear and locks in a ton of great flavor into the meat!

Find more taco recipes below!

Brisket Street Corn Tacos: These tacos are loaded to the max with flavor! Smoked brisket, grilled street corn salad and homemade chipotle lime ranch

Smoked Beef Birria Tacos: Birria tacos will quickly become a crowd favorite! Beef that’s smoked then braised to fall apart tenderness. Load up a tortilla then and dip it in the flavor packed consume! 

BBQ Pork Elote Tacos: These tacos have pork ribs that have been slowly smoked then basted with a sweet BBQ sauce. Load them up with some Mexican street corn salad and top them with my homemade chipotle lime ranch for all of the flavors!

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Steak and Shrimp Chimichurri Tacos

Steak and Shrimp Tacos with Chimichurri

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Steak and Shrimp Chimichurri Tacos are the ultimate upgrade to taco night! Juicy steak, spicy shrimp and fresh chimichurri bring all the flavors in one bite!

  • Total Time: 35 minutes
  • Yield: 810 servings 1x

Ingredients

Scale
  • 2 pounds of Skirt Steak
  • 1 pound of raw shrimp
  • 2 tbsp SPG blend (salt, pepper, garlic powder)
  • 2 tbsp Blackening seasoning
  • Yellow corn tortillas
  • 4 oz Oaxaca Cheese

Marinade

  • Juice from 2 naval oranges
  • Juice from 3 Limes
  • 1/4 cup green onions
  • 1/4 cup cilantro
  • 2 tbsp BBQ rub
  • 12 oz lager beer

Chimichurri

  • 1/2 cup olive oil
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 3 cloves minced garlic
  • 2 tbsp red wine vinegar
  • Juice from 1 lemon
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes

Instructions

  1. Assemble the marinade in a bowl. Combine and mix:  juice from 2 naval oranges, 3 limes, 1/4 cup green onions, 1/4 cup cilantro, 3 tbsp BBQ rub, 1 lager beer.
  2. Add the skirt steak to the bowl and let it marinate for a minimum of 2 hours, preferably overnight.
  3. Preheat your grill for direct high heat cooking.
  4. Remove the skirt steak from the marinade, then pat it dry and season the outside with a light coating of a SPG blend.
  5. Place the shrimp on a skewers, then season them with a blackening seasoning.
  6. Assemble the chimichurri by hand chopping the parsley, cilantro and garlic then combining them in a bowl with olive oil, red wine vinegar, lemon juice, salt, black pepper, crushed red pepper.
  7. Grill the skirt steak over direct heat for 3-4 minutes each side. Remove it from the grill once it reaches an internal temperature of 135°F, then let it rest for 5-10 minutes.
  8. Grill the skewered shrimp over direct heat for 2-3 minutes each side. Remove them from the grill once they reach an internal temperature of 145°F.
  9. Slice the skirt steak against the grain, then chop it up into bite size pieces for the most tender bite.
  10. Assemble the tacos on a yellow corn tortilla with Oaxaca Cheese, steak, shrimp and chimichurri.
  • Author: Nick Nesgoda
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main dish
  • Method: Grilling
  • Cuisine: Mexican

3 Comments

  1. Very yummy!!! The meat was so good! The chimichurri was much runnier than video but used a slotted spoon still delicious. We will definitely make it again! Thanks for sharing!






  2. These are the tacos everyone needs to experience. Absolutely insane flavor combo and I can’t get over the Chimichurri! Thank you for the amazing taco recipe






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