Last week, my husband and I, were having some serious delicious food flashbacks to our trip to the D.C. area, in October of last year. The reason for the flashback was us trying to decide what we wanted to eat/make for dinner, and wishing we could hop in the car, drive to Don Taco and eat delicious tacos. Specifically, their phenomenal “surf n’ turf” tacos.
Don Taco, is a restaurant located on the famous King St. in Old Town, VA. They serve the mini sized tortilla tacos in many unique combinations and flavors. The “surf n’ turf” tacos were our favorite by far. (If you live in or near the Old Town, VA or D.C. area I highly recommend this restaurant!)
Well we decided to get creative and make our own version of the surf n’ turf tacos…it was one of our best ideas yet! They were delicious and I knew right away I would have to share the recipe with all of you.
Prep Time: 1 hr | Cook Time: 30 mins | Serves: 4-6
3 lbs. flank or skirt steak (I used flank)
1 pack mini corn tortillas
1/2 large onion
1 can sweet corn
4 Tablespoons butter
1 bunch fresh cilantro
(plus ingredients listed below for the steak marinade)
FYI: the steak will need to marinate for 24 hours
Here is the recipe for the steak marinade we used:
Shrimp marinade ingredients:
1 lbs. large shrimp
1/2 fresh lime juice
1/2 fresh lemon juice
1 teaspoon minced garlic
1 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon sea salt
The shrimp will need to marinate as well for an hour max.
Step 1: Heat your skillet to medium high heat. Cut your tablespoon servings into the same number of flank steak pieces you have. Put your first piece of butter in the skillet and when it completely melts and sizzles place your steak, piece by piece, into the skillet. (You want the skillet to remain hot which is why you’re going to sear one piece at a time.) Place the steak to the side once finished
Step 2: As your steak is searing, run each of your mini tortillas through hot vegetable oil, until they slightly brown.
Step 3: Once your steak is done cooking, cook your marinated shrimp in the same leftover butter and fat from the steak. Place to the side once done.
Step 4: No caramelize your onions and corn in the same leftover butter and marinade from the shrimp in the pot. (Trust me, this is where all the flavor comes from!)
Step 5: Cut your steak into medium-sized strips. Or big enough to fit in your tortillas along with your other ingredients.
Step 6: Place all of your ingredients together in as many mini tortillas as your stomach can handle. Top each taco with a teaspoon of salsa and fresh cilantro.
Now it’s time to eat! If you decide to try this recipe out drop a picture and/or review below. Hopefully it’s as delicious to you as it was for my family and I!