Surf & Turf Taco Boats™

Surf & Turf Taco Boats™

Surf and Turf takes a flavorful twist in a taco boat. Anything goes in Old El Paso™!
  • 35 Minutes Total Time
  • 25 Minutes Prep Time
  • 8 Servings
  • 6 Ingredients

Ingredients

  • 1 lb boneless beef sirloin steak
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 2 tablespoons vegetable oil
  • 1 lb uncooked deveined peeled large shrimp, tail shells removed
  • 1 package (6.7 oz) Old El Paso™ Taco Boats™ soft flour tortillas
  • Make it FRESH toppings, as desired (see below)

Instructions

Step 1 Trim excess fat from beef. Cut beef into 1-inch pieces; place in medium bowl. Add 2 tablespoons of the taco seasoning mix; toss to coat.

Step 2 In 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook beef in oil 4 to 6 minutes, stirring frequently, until no longer pink. Remove from heat; place beef in clean bowl. Cover and keep warm.

Step 3 In another medium bowl, place shrimp and remaining taco seasoning mix; toss to coat. In same skillet, heat remaining 1 tablespoon oil over medium-high heat until hot. Add shrimp; cook and stir 2 to 4 minutes or until shrimp turn pink. Add beef back to skillet; heat to warm.

Step 4 Meanwhile, heat boats as directed on package. Divide beef and shrimp mixture evenly among warmed boats. Top with desired toppings.

Nutrition

Calories230(Calories from Fat80),Total Fat8g(Saturated Fat2g,Trans Fat0g),Cholesterol110mgSodium450mgTotal Carbohydrate14g(Dietary Fiber0g Sugars0g),Protein23g;% Daily Value*:Vitamin A4%;Vitamin C0%;Calcium6%;Iron10%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Ideas for Make it FRESH toppings: baby arugula, chopped avocado, Cotija cheese, fresh lime wedges.
Fresh and frozen shrimp are sold by a descriptive size name like jumbo or large, and by “count” or number per pound. The larger the shrimp, the lower the count. Size and count vary throughout the United States.