Surf & Turf Taco Bowls

Surf and Turf takes a flavorful twist in a taco boat. Anything goes in Old El Paso™! ...MORE + LESS -

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)

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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.

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