🔥 Grilled Steak and Shrimp Tostadas – A Flavor-Packed Surf and Turf Delight

by

Introduction

If you’ve ever wanted a dish that combines the smoky, meaty goodness of steak with the juicy, ocean-kissed flavor of shrimp—all balanced on a perfectly crisp tortilla—then let me introduce you to your new obsession: Grilled Steak and Shrimp Tostadas.

I still remember the first time I tried a surf-and-turf combo at a backyard BBQ. It was love at first bite! The charred steak, buttery shrimp, and vibrant toppings made every mouthful taste like a party. That memory inspired this tostada recipe—a handheld masterpiece that’s just as fun to eat as it is to make.

Tostadas are the ultimate canvas for flavor. They’re crunchy, customizable, and can turn even a casual weeknight dinner into something extraordinary. And when you top them with smoky grilled steak, plump shrimp, and zesty garnishes? You get a dish that’s restaurant-worthy but totally doable at home.

Let’s fire up the grill and make some tostada magic!

Ingredients

Here’s what you’ll need to make the best Grilled Steak and Shrimp Tostadas:

For the Steak and Shrimp

  • 1 lb flank steak (or skirt steak; marinated and grilled)
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • Juice of 1 lime
  • Salt and pepper, to taste

For the Tostadas

  • 8 corn tortillas (store-bought tostada shells or homemade, fried until crispy)
  • 1 cup refried beans (black or pinto; warm)
  • 1 cup shredded lettuce
  • 1 cup pico de gallo (fresh tomato salsa)
  • ½ cup Mexican crema (or sour cream mixed with a splash of lime juice)
  • 1 avocado, sliced or mashed into guacamole
  • Fresh cilantro, chopped
  • Cotija cheese, crumbled (or feta as a substitute)

Substitution Ideas

  • Steak alternative: Use chicken, pork, or even portobello mushrooms for a vegetarian option.
  • Shrimp alternative: Swap with scallops, fish fillets, or tofu cubes for a pescatarian/vegetarian version.
  • Gluten-free: Stick to corn tortillas (naturally gluten-free).
  • Dairy-free: Skip the crema and cheese; try cashew crema instead.
  • Healthier option: Grill the tortillas lightly instead of frying for a lighter crunch.

Step-by-Step Instructions

1. Marinate the Steak and Shrimp

  • In a large bowl, whisk together olive oil, garlic, smoked paprika, chili powder, cumin, lime juice, salt, and pepper.
  • Divide the marinade: half for the steak, half for the shrimp.
  • Let the steak marinate for at least 30 minutes (up to overnight in the fridge).
  • Marinate the shrimp for 15–20 minutes before grilling.

Pro tip: Don’t over-marinate shrimp; the lime juice can “cook” it if left too long.

2. Grill the Steak

  • Preheat your grill (or grill pan) to medium-high heat.
  • Cook the steak for about 4–5 minutes per side for medium-rare (adjust based on thickness).
  • Rest the steak for 10 minutes before slicing thinly against the grain.

3. Grill the Shrimp

  • Skewer the shrimp or place them in a grill basket.
  • Grill for 2–3 minutes per side until pink and slightly charred.
  • Remove and keep warm.

4. Prepare the Tostada Shells

  • If using store-bought tostada shells, warm them in the oven for a few minutes.
  • To make your own: lightly fry corn tortillas in hot oil until golden and crispy, then drain on paper towels.

5. Assemble the Tostadas

Now the fun part! Layer your ingredients:

  1. Start with a crispy tostada shell.
  2. Spread a spoonful of refried beans.
  3. Add a handful of shredded lettuce.
  4. Top with slices of grilled steak and a few shrimp.
  5. Add pico de gallo, avocado, and crema.
  6. Sprinkle with cotija cheese and fresh cilantro.

Extra Tips

  • Serving Suggestions: Serve with Mexican rice, street corn (elote), or a pitcher of margaritas for the ultimate fiesta.
  • Storage: Keep toppings and proteins separate. Store steak and shrimp in airtight containers for up to 3 days.
  • Reheating: Warm steak and shrimp in a skillet. Re-crisp tostada shells in the oven.
  • Variations:
    • Spicy lovers: Add jalapeños or drizzle with hot sauce.
    • Tex-Mex twist: Use shredded cheddar instead of cotija.
    • Breakfast version: Add a fried egg on top.

Nutritional Information

(Approximate per tostada – source adapted from Burnt Pellet BBQ)

  • Calories: 365
  • Protein: 28g
  • Carbohydrates: 26g
  • Fat: 16g
  • Fiber: 4g
  • Sugar: 3g

FAQ Section

Q: How long does it take to make Grilled Steak and Shrimp Tostadas?
A: From start to finish, about 45 minutes (including marinating and grilling).

Q: Can I substitute the steak?
A: Absolutely! Try grilled chicken, pork, or even roasted veggies for a lighter option.

Q: Can I freeze this recipe?
A: The cooked steak and shrimp freeze well for up to 2 months. Store them separately. Tostada shells and fresh toppings should be made fresh.

Conclusion

And there you have it—your new go-to recipe for when you want to impress family and friends with something bold, flavorful, and fun: Grilled Steak and Shrimp Tostadas.

They’re crunchy, smoky, juicy, and fresh all at once—a true fiesta on a plate. Perfect for Taco Tuesday, weekend grilling, or anytime you want a dish that feels both comforting and gourmet.

So fire up that grill, gather your favorite toppings, and let’s make tostadas the star of the show. If you try this recipe, I’d love to hear how it turned out—drop a comment below, share it with friends, or snap a pic and tag me on social media.

Happy cooking, and even happier eating! 🌮🔥🍤🥩