Ingredients:

  • 1 lb sirloin steak, cubed into 1/2 inch pieces
  • 1/2 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 8 small corn tortillas
  • 1 cup shredded Oaxaca cheese
  • 1 ripe avocado, sliced
  • 1 lime, cut into wedges

Instructions:

  1. In a large bowl, toss the cubed sirloin and shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Let sit at room temperature for 10 minutes.
  2. Heat a 12-inch cast iron skillet over high heat until the oil shimmers.
  3. Add steak cubes in a single layer; sear without stirring for 2 minutes to develop a crust, flip and cook for another 2 minutes. Remove steak to a plate.
  4. In the same pan, add the shrimp. Sear for 90 seconds per side until opaque and pink. Remove immediately.
  5. Prepare chimichurri by mixing chopped parsley, cilantro, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and pepper.
  6. Heat corn tortillas over a gas flame or in the skillet for 30 seconds until charred and pliable.
  7. Assemble by layering each tortilla with shredded cheese, steak, and two shrimp. Top with chimichurri sauce and an avocado slice.