Surf and Turf Burrito

If you love classic Mexican cuisine, these Surf and Turf Burritos are a must-try. They are loaded with some exciting and bold flavors of shrimp and beef, spicy sour cream sauce, some Mexican rice, and any of your favorite veggies. This one Burrito can fuel you up for the entire day.

Ingredients For Surf and Turf Burrito

1/2 lb large shrimp, peeled and deveined (or sliced steak or chicken)
½ lb strips of sirloin steak
1 tsp olive oil
1 tsp minced garlic
Juice of 1 lime
1 tsp chili powder
½ cup sour cream
1 tbsp hot sauce
Salt up to taste
Black pepper up to taste
1 cup cooked Mexican rice
4 large flour tortillas
Optional toppings: shredded cheese, Avocado guacamole, salsa, chopped cilantro

Ingredient Notes and Variations

Meat: The classic recipe includes strips of sirloin steak and shrimp. To make it a cost-effective meal, you can use chicken or tuna instead of meat.
Mexican rice: Mexican rice has an extra bold flavor to make it a unique recipe. You can add plain rice too.
Pico De Gallo: It is a classic Mexican spicy salsa made out of onion, tomatoes, and jalapenos. You can customize the salsa or use the leftover one too.
Sour cream: Sour cream makes the basis of the sauce. However, you can use Keto yogurt, dairy-free yogurt or low-fat vegan mayonnaise for a low-fat option or to make the recipe dairy-free.
Tortillas: you can use store-bought tortillas or make some at home. If you want to make the recipe gluten-free, use gluten-free flour to make them.
Romaine Lettuce: It adds a nice crunch and flavor to the burritos. You can use Napa Cabbage too, or make this dedicated Napa cabbage salad with dressing.
Avocado: Avocado introduces a light and refreshing taste and is full of nutrients.
Herbs and Seasonings: Use cumin. Salt, pepper, and chili powder as per taste.
Fillings, sauces, and toppings: Since this is a versatile customizable recipe, you can add bell peppers, onions, corn, and olives as per your preferences. Do try pesto garlic dip or mustard sauce to fill up the burrito. Other toppings include cheese, guacamole, dried oregano, or chopped cilantro.

How to make Surf and Turf Burritos?

Prep Time: 25 minutes

Cook Time: 20 minutes

Serving Size: 4 burritos

Step 1: Marinate the Meat

In a bowl, combine the Sirloin beef strips with olive oil, minced garlic, lime juice, chili powder, salt, and pepper.

Toss to coat and let it marinate for about 15-20 minutes.

In a separate bowl, marinate shrimp with olive oil, lime juice, and all the seasonings.

Mix well and allow to rest.

Step 2: Cook the Seafood

Heat a skillet over medium-high heat. Add a bit of olive oil

Add the marinated beef strips and cook until it is cooked well. Set aside.

In the same skillet, cook shrimp until they are nicely done.

Step 3: Prepare the Spicy Garlic Sour Cream

In a small bowl, combine the sour cream, minced garlic, hot sauce, salt, and pepper. Adjust the amount of hot sauce based on your desired level of spiciness.

Mix well and set aside.

Step 4: Warm the Tortillas

Place the flour tortillas on a dry skillet or griddle over medium heat.

Warm them for about 20-30 seconds on each side until they’re pliable and slightly toasted.

You can also use a microwave to heat the tortillas. Place butter paper on top of the tortillas and heat for 30 seconds.

Step 5: Assemble the Burritos

Lay out the warmed tortillas on a clean surface.

Spread a spoonful of spicy garlic sour cream in the center of each tortilla.

Add the first layer of pico de gallo salsa and chopped romaine lettuce. You can also use leftover sauteed vegetables.

Place a portion of cooked rice on top of the salsa layer, leaving about 2 inches of space on the sides.

Top the rice with cooked seafood and meat.

Add optional toppings like shredded cheese, guacamole, salsa, and chopped cilantro if desired.

Step 6: Fold the Burritos

To fold the burritos, first, fold in the sides over the filling.

Starting from the bottom, tightly roll the tortilla over the filling, tucking in the sides as you go. This creates a sealed burrito.

Step 7: Optional Grilling

heat a grill pan or skillet over medium heat.

Lightly brush the outside of the burritos with a bit of oil and grill them for 1-2 minutes on each side until they have grill marks and are heated through.

Step 8: Serve

Serve the Surf and Turf Burritos with a drizzle of spicy garlic sour cream on top.

Storage and Freezing

Storage: Store leftover surf and turf burritos in an airtight container in the refrigerator for up to 3 days.
Refrigeration: To reheat, wrap burritos in a damp paper towel and microwave for 1-2 minutes, or reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Freezing: For longer storage, wrap individual burritos tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2-3 months.
Thawing: Thaw frozen burritos in the refrigerator overnight before reheating to preserve texture and flavor.
Reheating from Frozen: Reheat frozen burritos in the oven at 350°F (175°C) for approximately 25-30 minutes, or until heated.
While freezing and reheating is possible, the texture and quality of seafood may be slightly affected; reheating steak or chicken is generally more successful.

What to serve with Surf and Turf Burritos?

You can surf these delicious Surf and Turf burritos with any meal,