Surf & Turf Taco Bowls
Prep 25 Minutes
Total 35 Minutes
- 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™ Soft Tortilla Bowls
- Make it FRESH toppings, as desired (see below)
Recipe Continues Below
- 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.
- 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.
- 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.
- Meanwhile, heat bowls as directed on package. Divide beef and shrimp mixture evenly among warmed bowls. Top with desired toppings.
- For Make it FRESH toppings, try baby arugula, chopped avocado, Cotija cheese or fresh lime wedges.
- Fresh and frozen shrimp for surf and turf bowls 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.
- Boneless ribeye or New York strip steaks can be used in these Surf and Turf Taco Bowls in place of the sirloin.
- 1 Bowl Calories 230 (Calories from Fat 80); Total Fat 8g (Saturated Fat 2g ,Trans Fat 0g); Cholesterol 110mg; Sodium 450mg; Potassium 260mg; Total Carbohydrate 14g (Dietary Fiber 0g ,Sugars 0g); Protein 23g
- % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 10%
- Exchanges: 1 Starch; 1 1/2 Very Lean Meat; 1 1/2 Lean Meat; 1/2 Fat
- Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet