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Surf & Turf Taco Bowls

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  • Prep 25 min
  • Total 35 min
  • Servings 8
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Surf and Turf takes a flavorful twist in a taco boat. Anything goes in Old El Paso™!
Created Jun 30, 2017
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  • 1 lb (500 g) boneless beef sirloin steak
  • 1 package Old El Paso™ taco seasoning mix
  • 2 tablespoons vegetable oil
  • 1 lb (500 g) uncooked deveined peeled large shrimp, tail shells removed
  • 1 package (8 count) Old El Paso™ Tortilla Bowls
  • Make it FRESH toppings, as desired (see below)


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

Expert Tips

  • Tip 1
    Ideas for Make it FRESH toppings: baby arugula, chopped avocado, Cotija cheese, fresh lime wedges
  • Tip 2
    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.

Nutrition Information

230 Calories, 8g Total Fat, 23g Protein, 14g Total Carbs

Nutrition Facts

Serving Size: 8 bowls
Total Fat
Saturated Fat
Trans Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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