Why Make This Recipe
Surf and Turf Guacamole Wrap is a delightful mix of flavors that combines the rich taste of steak and the tender sweetness of shrimp, all wrapped up in a fresh tortilla. It’s perfect for lunch or dinner and can be made quickly. This recipe stands out because it brings together two popular proteins, making it a special treat.
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: Start by seasoning the shrimp and steak with salt, pepper, garlic powder, and paprika. Sear the shrimp in olive oil until they turn pink and are lightly charred. For the steak, grill or pan-sear it to your preferred doneness. Once cooked, let the steak rest, then slice it.
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Make Guac: In a bowl, mash the avocado with lime juice, salt, and pepper. Add diced onion if you like extra flavor.
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Assemble: Warm the tortillas until pliable. Spread the guacamole down the center of each tortilla. Layer the sliced steak and shrimp on top, then sprinkle with chopped parsley or cilantro.
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Wrap & Serve: Fold the tortillas over the filling to create a wrap. You can serve them warm as they are or toast them in a skillet for a crispy finish!
How to Serve Surf and Turf Guacamole Wrap
These wraps can be served warm or at room temperature. You can offer extra lime wedges and a side of salsa for dipping. Enjoy them with a refreshing drink, like iced tea or lemonade, for a complete meal.
How to Store Surf and Turf Guacamole Wrap
If you have leftovers, wrap them tightly in plastic wrap or store them in an airtight container. They can be kept in the fridge for about 1 day. However, it’s best to eat them fresh, as the guacamole may brown and the tortillas may get soggy.
Tips to Make Surf and Turf Guacamole Wrap
- Make sure to not overcook the shrimp. It should only take a few minutes until it’s pink.
- You can customize the guacamole by adding diced tomatoes or jalapeños for extra flavor.
- If you like a little more crunch, add shredded lettuce or fresh veggies inside the wrap.
Variation
You can swap out the shrimp for chicken or use grilled vegetables for a vegetarian version. Try different spices on the steak for new flavor profiles!
FAQs
Q: Can I use frozen shrimp for this recipe?
A: Yes, frozen shrimp can be used, but make sure to thaw and pat them dry before cooking.
Q: How do I know when the shrimp is cooked?
A: The shrimp will turn pink and opaque when fully cooked. It usually takes about 3-5 minutes depending on the heat.
Q: Can I make the guacamole ahead of time?
A: Yes, but be aware that guacamole can brown quickly. To prevent this, you can add extra lime juice and store it in an airtight container with plastic wrap pressed against the surface.
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 Guacamole
- 1 ripe avocado
- 1 tsp lime juice
- Salt & pepper, to taste
- 1 tbsp finely diced onion (optional) Add for extra flavor
For Assembly
- 2 large flour tortillas
- Fresh parsley or cilantro, chopped
Instructions
Cook Shrimp & Steak
- Start by seasoning the shrimp and steak with salt, pepper, garlic powder, and paprika.
- Sear the shrimp in olive oil until they turn pink and are lightly charred.
- For the steak, grill or pan-sear it to your preferred doneness. Once cooked, let the steak rest, then slice it.
Make Guacamole
- In a bowl, mash the avocado with lime juice, salt, and pepper.
- Add diced onion if you like extra flavor.
Assemble
- Warm the tortillas until pliable.
- Spread the guacamole down the center of each tortilla.
- Layer the sliced steak and shrimp on top, then sprinkle with chopped parsley or cilantro.
Wrap & Serve
- Fold the tortillas over the filling to create a wrap.
- You can serve them warm as they are or toast them in a skillet for a crispy finish!