Ingredients
For the Steak:
1 lb skirt or flank steak
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp cumin
For the Shrimp:
12 large shrimp, peeled and deveined
1 tbsp olive oil
1/4 tsp paprika
1/4 tsp garlic powder
Pinch of salt and pepper
Other Ingredients:
8 small corn tortillas
1 cup caramelized onions
1 cup shredded cheese (Mexican blend or Monterey Jack)
1/4 cup fresh cilantro, chopped
Lime wedges for serving
Instructions
Preheat grill or skillet to medium-high heat.
Rub steak with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin. Grill for 4–5 minutes per side for medium-rare or until desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
Toss shrimp in olive oil, paprika, garlic powder, salt, and pepper. Cook in a hot skillet for 2–3 minutes per side until pink and fully cooked.
Warm corn tortillas on a dry skillet until golden and pliable.
Assemble tacos by layering sliced steak, shrimp, caramelized onions, and cheese on each tortilla.
Garnish with fresh cilantro and serve with lime wedges. Enjoy immediately!