Surf & Turf Tacos with Chimichurri Aioli & Crispy Shallots

Surf and turf tacos were born out of a Taco Tuesday craving that couldn’t decide between shrimp and steak and naturally, the answer was both. A riff on the classic surf & turf, sweet succulent garlic butter shrimp offset the rich, simply seasoned pan-seared flank steak, while crispy fried shallots add a satisfying crunch and the chimichurri aioli adds a punch of herby flavor. This is weeknight dinner that feels like a restaurant order. I cook the shrimp in the rendered fat from the steak so none of the flavor goes to waste.

The chimichurri aioli is a shortcut worth knowing! Rather than making a traditional aioli from scratch, mayonnaise gets whisked together with olive oil, fresh herbs, fresno pepper, shallot, and lime juice for something creamy, herby, and bright in about five minutes. It’s the sauce that ties every component of this taco together and the thing people always ask about first.

I like to remove the tails and chop both the shrimp and steak into bite-sized pieces for easier eating — but if you want a more polished presentation, feel free to leave the shrimp whole with the tails on. If you love this one, grilled honey lime shrimp tacos and coconut shrimp tacos with habanero lime butter are both excellent next steps.

Key Ingredients in This Recipe

• Steak – I use flank steak for this recipe because it can be quickly pan seared and thinly sliced for tacos. This cut comes from the bottom abdominal part of the cow. Because of the location it is lean with hard-working muscles and creating tougher fibers. 
• Shrimp – Look for 26–30 count shrimp, which gives you a meaty bite that holds up next to the steak without getting lost. You can also cut larger shrimp up before adding to the tacos. The numbers on shrimp packaging indicate approximately how many shrimp are in a pound. The shrimp should be peeled and deveined before beginning the recipe. I cook the shrimp in the rendered fat from the steak so none of the flavor goes to waste.
• Mayonnaise – Rather than making an aioli from scratch with egg yolks and oil I opt to make a shortcut by dressing up mayonnaise for a creamy and herby “aioli”.
• Fresno pepper – It adds a gentle, fruity heat to the aioli. Milder than jalapeño with a slightly sweeter flavor profile.
• Buttermilk – The acidic soak for the shallots helps the flour coating adhere and tenderizes the shallots slightly before frying. Don’t skip it — dry-dredged shallots won’t get the same crunch.
• Flour – The flour dredge adds an extra crisp exterior to the shallots.

A full ingredient list with exact amounts can be found in the recipe card below.

Swaps and Substitutions

• Steak: Skirt steak is the most direct swap for flank and behaves almost identically. Hanger steak works well for more flavor at the expense of slightly more chew.
• Shrimp: Chopped lobster tails are an elevated option. You can also swap the shrimp for scallops.
• Mayonnaise: Substitute Greek yogurt for a lighter, tangier aioli with a similar creamy consistency. The flavor will be slightly less rich but still delicious.
• Buttermilk: Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and letting it sit for five minutes until slightly curdled.
• Shallots: For a shortcut to dredging and frying shallots I recommend using store-bought crispy onions or frying shallots without the dredge. The shallots can be swapped for thinly sliced yellow onions.
• To make it gluten-free: Omit the dredge on the shallots and simply fry them after slicing until crispy and swap the flour tortillas for corn tortillas.

Make-Ahead Notes

• Chimichurri aioli – Can be made up to 3 days ahead. Keep covered in the refrigerator until ready to serve.
• Crispy shallots – Best made fresh but can be fried up to 1 day ahead and kept at room temperature on a wire rack. Re-crisp in a 400°F oven or air fryer for 3–4 minutes before serving.
• Steak – Can be seared and sliced up to 1 day ahead, refrigerated, and served at room temperature or quickly warmed in a skillet.
• Shrimp – Best cooked fresh and served immediately.

How to Make Surf and Turf Tacos (Step-by-Step)

Other Recipes to Try

If you enjoy this surf and turf tacos recipe, I recommend checking out some of these:

• Grilled Honey Lime Shrimp Tacos
• Coconut Shrimp Tacos with Habanero Lime Butter
• Southern Blackened Fish Tacos

Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!

Surf & Turf Tacos with Chimichurri “Aioli” & Crispy Shallots

By Kylie Mazon-Chambers

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Serves 4

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Ingredients:

For the chimichurri “aioli”:

• ▢ ½ cup mayonnaise
• ▢ 3 teaspoons extra-virgin olive oil
• ▢ 1 teaspoon red wine vinegar
• ▢ 1 teaspoon minced shallot
• ▢ 1 teaspoon lime juice
• ▢ 1 teaspoon diced fresno pepper
• ▢ 1 tablespoon chopped cilantro
• ▢ 1 tablespoon chopped parsley
• ▢ 1 tablespoon chopped oregano

For the crispy shallots:

• ▢ 2 medium shallots, thinly sliced
• ▢ 1 cup buttermilk
• ▢ 1 cup all-purpose flour
• ▢ Kosher salt, as needed
• ▢ Freshly ground black pepper, as needed
• ▢ Vegetable oil, as needed, for frying

For the seared steak:

• ▢ 1 pound flank steak
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 tablespoon extra-virgin olive oil

For the garlic shrimp:

• ▢ ¾ pound 26-30 shrimp, peeled and deveined, tails removed
• ▢ Kosher salt, as needed
• ▢ Freshly ground black pepper, as needed
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ 1 tablespoon unsalted butter
• ▢ 2 cloves garlic, minced

For serving:

• ▢ 8 small flour tortillas, warmed
• ▢ ¼ cup thinly sliced radishes, for garnish

Instructions:

For the chimichurri “aioli”:

• In a medium bowl whisk together the mayonnaise, olive oil, red wine vinegar, shallot and lime juice until all ingredients are completely incorporated.
• Add the cilantro, parsley and oregano and whisk to combine. Cover and refrigerate until ready to use.

For the crispy shallots:

• In a medium bowl, add the buttermilk and the shallots. Add the flour to another shallow bowl and season with salt and pepper. In a large saucepan, heat 2 inches of oil to 350°F (180ºC).
• Working in batches, add the shallots to the flour and toss to coat. Shake the excess flour from the shallots then add to the oil. Fry until golden brown, about 3 minutes. Remove to a paper-towel lined plate to drain.

For the steak:

• Season the beef with olive oil, salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat. Sear the beef about 4 minutes each side for medium-rare.
• Remove from the pan and let sit for 10 minutes before slicing.

For the garlic shrimp:

• Season the shrimp on both sides with salt and pepper. Return the cast iron pan to medium heat, add the olive oil and heat through. Add the butter and allow to melt.
• Add the shrimp and sauté on until cooked through and lightly browned, about 2 minutes. Flip the shrimp then add the garlic and cook until the shrimp are cooked through, about an additional 1 to 2 minutes. Remove from heat and set aside.

For serving:

• If desired, chop the steak and shrimp into bite-sized pieces. Heat a medium sauté pan over medium heat. Top the tortillas with the steak and shrimp, radish, crispy shallots and chimichurri aioli. Serve immediately.

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Notes:

Recipe tips: 

• Make the aioli first. It gets better as it sits — even 20 minutes in the refrigerator makes a noticeable difference as the flavors meld. Make it ahead and keep it covered until assembly.
• Warm tortillas directly over a gas flame. Thirty seconds per side directly on the burner grate gives you slightly charred, pliable tortillas that hold up much better than microwave-warmed ones.
• Multitask strategically. Start the oil heating for the shallots, then sear the steak while the shallots fry, then cook the shrimp last since it takes only four minutes and is best served immediately.

Nutrition:

Calories: 753kcal | Carbohydrates: 42g | Protein: 48g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 224mg | Sodium: 1159mg | Potassium: 797mg | Fiber: 3g | Sugar: 4g | Vitamin A: 234IU | Vitamin C: 5mg | Calcium: 205mg | Iron: 6mg

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Recipe originally shared 8.16.16 and updated 6.7.26. Recipe steam-lined to include a shorter ingredient list.