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
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.
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.
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.
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.
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.
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.
Slice the skirt steak against the grain, then cut it into bite size pieces for a tender bite.
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.
Find more taco recipes below!
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!Print
- 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
- 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
- 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
- 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.
- Add the skirt steak to the bowl and let it marinate for a minimum of 2 hours, preferably overnight.
- Preheat your grill for direct high heat cooking.
- Remove the skirt steak from the marinade, then pat it dry and season the outside with a light coating of a SPG blend.
- Place the shrimp on a skewers, then season them with a blackening seasoning.
- 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.
- 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.
- 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.
- Slice the skirt steak against the grain, then chop it up into bite size pieces for the most tender bite.
- Assemble the tacos on a yellow corn tortilla with Oaxaca Cheese, steak, shrimp and chimichurri.
- Prep Time: 15 minutes
- Cook Time: 20 minutes