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
- 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
- Category: Main dish
- Method: Grilling
- Cuisine: Mexican
