This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
If you love surf and turf but don’t love the price tag (or cleanup), this sheet pan version is about to be your new favorite weeknight recipe. It’s super simple to make with just one sheet pan, and everything is ready in just 20 minutes.
I love these surf and turf tacos because they feel impressive, but are secretly so simple. All you need is steak, shrimp, a few seasonings, warm tortillas, and your favorite taco toppings! A fun new recipe to try for Taco Tuesdays!
For more delicious taco (and taco-inspired recipes), try my Honey Chipotle Chicken Street Tacos, Mexican Street Corn Carnitas Tacos, Taco Braid, Sheet Pan Chicken Fajitas (With Taco Seasoning), Easy Crockpot Taco Pasta, High Protein Chicken Tacos, Crockpot Cream Cheese Salsa Chicken (Tacos), Healthy Taco Salad with Ground Turkey, High Protein Breakfast Tacos, or Easy Blackened Mahi Mahi Tacos.
Why You’ll Love These Sheet Pan Surf and Turf Tacos
- Super easy: One pan = minimal cleanup
- Quick weeknight meal: You only need 20 minutes to make this simple sheet pan recipe!
- Macro-friendly: High-protein and super satisfying.
- Customizable: Easy to customize with your favorite toppings
- Everyone will love this recipe: Perfect for weeknights, meal prep, or taco night with friends
- Large shrimp: Tails removed, peeled, and deveined. Fresh or frozen (fully thawed) both work. Pat dry very well before seasoning.
- Steak strips: Sirloin or flank steak, thinly sliced stir-fry style. Pre-sliced saves so much time and ensures quick, even cooking.
- Olive oil: Helps the seasoning stick and promotes browning. You can swap with avocado oil if preferred.
- Spices: Ancho chili powder, kosher salt, garlic powder, paprika, onion powder, oregano, and ground black pepper.
- For serving: Fresh chopped cilantro (or lightly dried cilantro), street taco-size flour tortillas (I used La Banderita high fiber), crumbled cotija (or shredded Mexican) cheese, sliced avocado, a sprinkle of lime juice, pickled red onions, diced tomatoes, pico de gallo, etc.
- Make it low-carb: Serve in lettuce wraps or over cilantro lime cauliflower rice.
- Gluten-free: Use corn tortillas instead of flour tortillas. Just warm them well to prevent cracking.
- Add veggies: Thin-sliced bell peppers and red onions can roast right on the sheet pan with the steak.
- Turn it into bowls: Skip tortillas and serve over rice with toppings for a surf and turf burrito bowl.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 450 degrees F. Lightly grease an extra-large rimmed baking sheet. Before adding anything to the pan, use paper towels to pat the shrimp and steak very dry. This step is key— removing excess moisture helps the spices stick and allows everything to get beautifully browned instead of steaming.
2. Place the shrimp on one side of the sheet pan and the steak on the other, keeping them separate.
3. In a small bowl, mix together all of the spices.
4. Sprinkle evenly over the shrimp and steak.
5. Drizzle 1 tablespoon of oil over each. Using your hands or tongs, toss the shrimp and steak separately right on the pan until well coated and evenly seasoned.
6. Spread everything into an even layer (avoid overcrowding for best browning).
7. Bake for 7–8 minutes, until shrimp are opaque and the steak is nearly cooked through. Switch the oven to HIGH broil and cook for an additional 1–2 minutes, watching closely, until lightly charred around the edges.
8. Remove from the oven and immediately sprinkle with fresh cilantro. Give everything a gentle toss for a burst of fresh flavor. Serve in warmed tortillas with avocado, cotija, chipotle mayo, sour cream, or your favorite taco toppings— and enjoy!
- Refrigerator: Store leftover shrimp and steak in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over medium heat for the best texture. You can also microwave in short intervals, but avoid overcooking the shrimp.
- Meal prep tip: Store protein separately from tortillas and toppings to prevent sogginess.
Why Using Pre-Sliced Stir Fry Steak is SMART🥩
- Saves time and energy: No slicing required. Perfect for busy weeknights.
- Cooks fast
- More surface area = more spice coverage (and more flavor)
- Better taco texture– thin strips tuck perfectly into tortillas
Can I cook the shrimp and steak at the same time if they cook differently?
Yes! Because both are thin and cooked at high heat, their cook times are very similar. Just keep an eye on the shrimp. They’re done as soon as they turn opaque and curl into a loose “C” shape.
How do I keep shrimp from getting rubbery?
Be careful not to over-bake them. High heat + short cook time is the key. Pull them as soon as they’re opaque and finish with a quick broil for color.
What’s the best steak for these surf and turf tacos?
Sirloin and flank steak both work beautifully. Just make sure it’s thinly sliced so it cooks quickly and stays tender.
Can I make these surf and turf tacos ahead of time for meal prep?
Absolutely. Store the cooked shrimp and steak separately in airtight containers and assemble tacos fresh throughout the week.
Can I grill the shrimp and steak instead?
Yes! Use a grill basket for the shrimp and cook the steak strips on a flat-top or grill pan (can also use a cast-iron skillet). High heat and quick cooking are still the goal.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Sheet Pan Surf and Turf Tacos
Ingredients
- 1 lb. large shrimp tails removed, peeled and deveined
- 1 lb. steak strips sirloin or flank, stir-fry style
- 2 Tbsp. olive oil (30g)
Spices:
- 4 tsp. ancho chile powder
- 2 tsp. salt
- 2 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. oregano
- 1/2 tsp. ground black pepper
For serving:
- 2-3 Tbsp. fresh chopped cilantro or 1 Tbsp lightly dried cilantro
- Street taco-size flour tortillas I used La Banderita high fiber
- Crumbled cotija or shredded Mexican cheese
- Sliced avocado, pickled red onions, diced tomatoes, etc.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Preheat the oven to 450 degrees F. Lightly grease an extra-large rimmed baking sheet.
- Before adding anything to the pan, use paper towels to pat the shrimp and steak very dry. This step is key— removing excess moisture helps the spices stick and allows everything to get beautifully browned instead of steaming.
- Place the shrimp on one side of the sheet pan and the steak on the other, keeping them separate.
- In a small bowl, mix together all of the spices. Sprinkle evenly over the shrimp and steak.
- Drizzle 1 tablespoon of oil over each. Using your hands or tongs, toss the shrimp and steak separately right on the pan until well coated and evenly seasoned.
- Spread everything into an even layer (avoid overcrowding for best browning).
- Bake for 7–8 minutes, until shrimp are opaque and the steak is nearly cooked through.
- Switch the oven to HIGH broil and cook for an additional 1–2 minutes, watching closely, until lightly charred around the edges.
- Remove from the oven and immediately sprinkle with fresh cilantro. Give everything a gentle toss for a burst of fresh flavor.
- Serve in warmed tortillas with avocado, cotija, chipotle mayo, sour cream, or your favorite taco toppings— and enjoy!
Notes
– Saves time and energy— no slicing required. Perfect for busy weeknights.
– Cooks fast
– More surface area = more spice coverage (and more flavor)
– Better taco texture– thin strips tuck perfectly into tortillas
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
