Ingredients
1/2 lb flank steak or skirt steak, sliced into thin strips
1/2 lb large shrimp, peeled and deveined
2 tbsp olive oil, divided
For the Marinade:
3 tbsp lime juice
2 tbsp soy sauce
2 tbsp olive oil
2 garlic cloves, minced
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
For the Tacos:
8 small tortillas (corn or flour)
1 cup shredded lettuce or cabbage
1/2 cup diced tomatoes
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
Lime wedges for serving
Optional Toppings:
Avocado slices
Crumbled queso fresco or shredded cheese
Sour cream or Greek yogurt
Spicy mayo or chipotle sauce
Directions
Prepare the marinade: In a small bowl, whisk together the lime juice, soy sauce, olive oil, garlic, chili powder, cumin, paprika, salt, and pepper.
Marinate the proteins: Place the steak strips in one bowl and the shrimp in another. Divide the marinade evenly between the two and toss to coat. Let sit for 15-20 minutes while you prep the toppings.
Cook the steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak strips and cook for 2-3 minutes per side, or until browned and cooked to your liking. Remove and set aside.
