Steak & Shrimp Tostadas Recipe
There’s something about a good surf & turf combo that just hits every time! Combining succulent steak and juicy shrimp on a crispy tostada creates a harmony of flavors that is both comforting and exciting. This recipe is a fantastic way to elevate your tostada game, making it perfect for family dinners, casual get-togethers, or even a solo indulgence.
The Origin of Steak & Shrimp Tostadas
The concept of surf and turf originates from the mid-20th century in North America, where restaurants combined seafood and meat to create a luxurious dining experience. Tostadas, on the other hand, have deep roots in Mexican cuisine, dating back to the time of the Aztecs. The word "tostada" means "toasted" in Spanish, referring to the crunchy base that serves as the foundation for various toppings. By merging these two culinary traditions, we get a dish that is both rich in history and flavor.
Benefits of Making Steak & Shrimp Tostadas at Home
- Customizable: You can adjust the heat level, toppings, and seasoning to suit your preferences.
- Nutritious: This dish offers a good balance of protein from the steak and shrimp, healthy fats from the guacamole, and vitamins from the pico de gallo.
- Impressive: These tostadas look and taste gourmet, making them great for impressing guests without a lot of effort.
- Fun to Make: Involving the whole family in the preparation can be a fun and interactive experience.
The Flavor Journey of Steak & Shrimp Tostadas
The combination of steak and shrimp seasoned with cumin, garlic powder, black pepper, chili powder, and salt creates a robust and flavorful base. Topped with homemade guacamole, jalapeno queso, and fresh pico de gallo, each bite is a delightful explosion of textures and tastes. The creamy, spicy queso and the fresh, zesty guacamole balance the savory meat and seafood perfectly, making every mouthful unforgettable.
These Steak & Shrimp Tostadas combine tender, seasoned steak and succulent shrimp with creamy guacamole, spicy jalapeno queso, and fresh pico de gallo. Perfect for a quick weeknight dinner or a festive gathering, this dish brings together the best of surf and turf on a crispy tostada shell.
- 1 lb steak (cubed)
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp salt
- 2 avocados
- 2 roma tomatoes, diced (diced)
- 2 tbsp cilantro, chopped
- 2 limes (juiced)
- 1 small red onion (finely chopped)
- Salt & pepper, to taste
- 2 tbsp 2-3 butter
- 1.5 tbsp flour
- 2 jalapenos diced (add seeds for more heat)
- 1.5 cup milk
- 8 oz shredded quesadilla cheese
- Season to taste (use the same seasoning from steak/shrimp)
- Pico de gallo
- Tostada shells
- Season the Meat and Seafood
- In a large bowl, combine the cumin, garlic powder, black pepper, chili powder, and salt.
- Divide the seasoning mix in half. Use one half to coat the cubed steak and the other half for the shrimp.
- Cook the Steak
- Heat a skillet over medium-high heat.
- Add a splash of oil and cook the steak pieces until they are browned on all sides and cooked to your desired doneness, about 4-6 minutes. Remove from the skillet and set aside.
- Cook the Shrimp
- In the same skillet, add a bit more oil if needed.
- Cook the shrimp for 3-5 minutes on each side until they are pink and opaque. Remove from the skillet and set aside.
- Mash the Avocados
- In a medium bowl, mash the avocados to your preferred consistency.
- Mix in the Ingredients
- Add the diced roma tomatoes, chopped cilantro, lime juice, and chopped red onion.
- Season with salt and pepper to taste. Mix well.
- Melt the Butter
- In a saucepan, melt the butter over medium heat.
- Make the Roux
- Stir in the flour and cook for about 1 minute until it forms a paste and starts to bubble.
- Add the Jalapenos
Add the diced jalapenos (including seeds if you want more heat) and cook for another minute.
- Make the Queso
- Gradually whisk in the milk and bring to a simmer.
- Slowly add the shredded quesadilla cheese, stirring constantly until melted and smooth.
- Season with a pinch of the steak/shrimp seasoning mix to taste.
- Prepare the Tostada Shells
- If using store-bought tostada shells, simply place them on a plate. If using tortillas, fry them in hot oil until crispy and golden brown.
- Layer the Ingredients
- Spread a generous layer of guacamole on each tostada shell.
- Top with cooked steak and shrimp.
- Drizzle with jalapeno queso.
- Finish with a spoonful of pico de gallo.
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 6g30%
- Cholesterol 150mg50%
- Sodium 560mg24%
- Total Carbohydrate 28g10%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Customize Your Toppings: Feel free to add other favorite toppings like pickled jalapeños, cheese, or black beans.
- Make it Lighter: For a lighter version, you can bake the tortillas instead of frying them.
- Prep Ahead: Marinate the steak and shrimp the night before to save time.
Hi there! I’m Chef Elizabeth Gilbert, your go-to writer and culinary guide at easyrecipes.club. I’m absolutely passionate about exploring and sharing the rich flavors of world cuisine. From cozy comfort foods to exotic dishes that’ll transport your taste buds, I’ve got all the tips and tricks to help you whip up delicious meals with ease. Whether you’re just starting out or you’re a kitchen pro, I’m here to make cooking fun and accessible for everyone. Let’s get cooking and create some mouthwatering dishes together!
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