Why Make This Recipe
Surf and Turf Guacamole Wrap offers a delicious blend of flavors from the sea and land. It’s perfect for a quick lunch or a satisfying dinner. By combining shrimp and steak with fresh guacamole, this wrap is not only tasty but also packed with protein and healthy fats. Plus, it’s easy to make and ready in no time!
How to Make Surf and Turf Guacamole Wrap
Ingredients:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb steak (flank, skirt, or sirloin), cooked medium-rare and sliced
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
- 1 tbsp olive oil
- 2 large flour tortillas
- Fresh parsley or cilantro, chopped
- 1 ripe avocado
- 1 tsp lime juice
- Salt & pepper, to taste
- 1 tbsp finely diced onion (optional)
Directions:
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Cook Shrimp & Steak: Season the shrimp and steak with salt, pepper, garlic powder, and paprika. Sear the shrimp in olive oil until pink and lightly charred. Grill or pan-sear the steak to your desired doneness. Let it rest for a few minutes and then slice it.
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Make Guac: Mash the avocado in a bowl and add lime juice, salt, and pepper. If you like, add diced onion to the mix.
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Assemble: Warm the tortillas briefly. Spread the guacamole down the center of each tortilla, then layer the sliced steak and shrimp on top. Sprinkle with chopped parsley or cilantro.
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Wrap & Serve: Fold the wraps tightly and serve them warm. If you want them extra crispy, you can toast them in a skillet for a few minutes.
How to Serve Surf and Turf Guacamole Wrap
Serve the wraps warm, either on their own or with a side of chips and salsa. They also go great with a light salad or some pickled veggies for a refreshing crunch.
How to Store Surf and Turf Guacamole Wrap
If you have leftovers, store them in an airtight container in the fridge for up to a day. However, it’s best to eat them soon after making for the freshest taste. Keep the guacamole separate from the wraps to prevent sogginess.
Tips to Make Surf and Turf Guacamole Wrap
- Make sure the shrimp and steak are well-seasoned for the best flavor.
- Use a ripe avocado for a creamy texture.
- Warm your tortillas before assembling to prevent them from tearing.
- If you want a bit of heat, consider adding some sliced jalapeños or hot sauce to the wrap.
Variation
Feel free to customize your wrap! You can substitute chicken for the steak or use different vegetables, like bell peppers or corn, to add more flavor and texture.
FAQs
Q: Can I use frozen shrimp?
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
Q: What type of steak is best for this wrap?
A: Flank, skirt, or sirloin steaks work best as they are tender and flavorful when cooked to medium-rare.
Q: Can I make the guacamole ahead of time?
A: Yes, you can prepare the guacamole ahead of time, but store it in an airtight container to keep it fresh. Adding lime juice helps slow down browning.
Surf and Turf Guacamole Wrap
Ingredients
For the Shrimp and Steak
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb steak (flank, skirt, or sirloin), cooked medium-rare and sliced
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
- 1 tbsp olive oil
For the Wrap
- 2 large flour tortillas
- 1 ripe avocado
- 1 tsp lime juice
- Salt & pepper, to taste
- 1 tbsp finely diced onion (optional)
- Fresh parsley or cilantro, chopped
Instructions
Cook Shrimp & Steak
- Season the shrimp and steak with salt, pepper, garlic powder, and paprika.
- Sear the shrimp in olive oil until pink and lightly charred.
- Grill or pan-sear the steak to your desired doneness. Let it rest for a few minutes and then slice it.
Make Guacamole
- Mash the avocado in a bowl and add lime juice, salt, and pepper.
- If you like, add diced onion to the mix.
Assemble
- Warm the tortillas briefly.
- Spread the guacamole down the center of each tortilla, then layer the sliced steak and shrimp on top.
- Sprinkle with chopped parsley or cilantro.
Wrap & Serve
- Fold the wraps tightly and serve them warm.
- If you want them extra crispy, you can toast them in a skillet for a few minutes.