Dinner

Steak and Shrimp Tacos with Chimichurri Recipe

ByCharlotte Montgomery January 7, 2026January 7, 2026

Introduction

Steak and shrimp tacos with chimichurri offer a vibrant and flavorful twist on a classic favorite. This recipe combines juicy grilled skirt steak and perfectly seasoned shrimp with a fresh, herb-packed chimichurri sauce. It’s an easy way to elevate your taco night with bold, delicious flavors.

The image shows three tacos on a wooden board, each with a yellow, slightly crispy tortilla base. The first layer on the tortilla is melted white cheese spread evenly. On top of the cheese, there are slices of pink grilled meat and golden-brown grilled shrimp. The final layer consists of fresh green chopped herbs mixed with bits of white onion spread over the shrimp and meat. To the side, a white bowl holds a green herb sauce with visible herbs and spices. A white bowl filled with lime wedges sits above the tacos, and a yellow drink bottle with a silver cap is visible at the bottom left corner. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds of skirt steak
1 pound of raw shrimp
2 tbsp SPG blend (salt, pepper, garlic powder)
2 tbsp blackening seasoning
Yellow corn tortillas
4 oz Oaxaca cheese
Juice from 2 naval oranges
Juice from 3 limes
1/4 cup green onions
1/4 cup cilantro
3 tbsp BBQ rub
12 oz lager beer
1/2 cup olive oil
1/4 cup parsley
1/4 cup cilantro
3 cloves minced garlic
2 tbsp red wine vinegar
Juice from 1 lemon
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes

Instructions

Step 1: In a bowl, combine juice from the naval oranges, lime juice, green onions, cilantro, BBQ rub, and lager beer to create the marinade.
Step 2: Add the skirt steak to the marinade, cover, and refrigerate for at least 2 hours or preferably overnight.
Step 3: Preheat your grill to direct high heat for cooking.
Step 4: Remove the skirt steak from the marinade, pat dry, and season evenly with the SPG blend.
Step 5: Thread the shrimp onto skewers and coat them with blackening seasoning.
Step 6: Finely chop parsley, cilantro, and garlic for the chimichurri. Mix these with olive oil, red wine vinegar, lemon juice, salt, black pepper, and crushed red pepper flakes in a bowl.
Step 7: Grill the skirt steak over direct heat for 3-4 minutes per side, until it reaches 135°F internally. Remove and let rest for 5-10 minutes.
Step 8: Grill the shrimp skewers for 2-3 minutes per side, until they reach 145°F internally. Remove from grill.
Step 9: Slice the rested skirt steak against the grain, then chop into bite-sized pieces.
Step 10: Assemble your tacos by layering the steak, shrimp, Oaxaca cheese, and chimichurri on warm yellow corn tortillas.

Tips & Variations

For extra smoky flavor, use a charcoal grill or add wood chips to a gas grill when cooking.
Substitute skirt steak with flank steak if preferred, adjusting cooking time for thickness.
Use fresh corn tortillas warmed on the grill or stovetop for the best texture.
Add sliced avocado or pickled red onions for added creaminess and tang.

Storage

Store leftover steak and shrimp separately in airtight containers in the refrigerator for up to 3 days. Keep chimichurri refrigerated and give it a good stir before serving. Reheat meats gently on the grill or in a skillet to avoid overcooking. Assemble tacos fresh to maintain tortilla texture.

How to Serve

The image shows three tacos arranged in a stack on a wooden board, each taco having a yellow tortilla as the base layer. On top of the tortillas, there is a layer of grilled and sliced steak with a pink center, followed by a generous layer of cooked shrimp with a light char. The tacos are topped with a bright green chopped herb mix, likely cilantro with small bits of garlic or onion, adding texture and freshness. To the side, there is a small white bowl filled with more of the same green herb sauce or salsa. A few lime wedges are placed nearby, adding a pop of green, and a glass bottle with a yellowish liquid and a metal cap is partially visible. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade and chimichurri in advance?

Yes, both the marinade and chimichurri can be made a day ahead. This allows flavors to develop and saves time on the day of cooking.

What can I use if I don’t have a grill?

You can cook the steak and shrimp on a hot cast-iron skillet or grill pan indoors. Make sure to preheat the pan well to get a nice sear and cook quickly over medium-high heat.

Charlotte Montgomery