Surf n Turf Tacos 🥩 🦐 Carne Asada Marinade: * 3 lbs flap meat * 1/4 cup olive oil * Juice of 4 limes * 1 cup orange juice * 1/2 beer * 1 tbsp hot sauce * 1/2 cup chopped cilantro * 1/2 white onion, sliced * 1 jalapeño, sliced * 4 garlic cloves, chopped * 2 tbsp carne asada rub, 1 tbsp jalapeño lime rub (or sub: 1½ tbsp salt, 1 tbsp black pepper, 1 tbsp chili powder, 1½ tsp garlic & onion powder, 1 tsp cumin, 1 tsp oregano) Shrimp Marinade: * 1/4 cup beer * 1/4 cup olive oil * 1 tbsp W Sauce * 1 tbsp hot sauce * 1 tbsp Cajun rub * 1 tbsp Pork’N rub Salsa: * 2 avocados * 5 roasted tomatillos * Juice of 3 limes * 1/2 white onion * 1 jalapeño * 1/2 cup cilantro * 4 garlic cloves * 2 tbsp olive oil * Salt & pepper Tacos: * Tortillas * Cojita cheese * Chopped cilantro ⸻ Steps: 1. Marinate the Steak: Combine all carne asada ingredients in a bowl or bag with the meat. Cover and refrigerate for at least 6 hours or overnight. 2. Marinate the Shrimp: Mix all shrimp marinade ingredients and coat shrimp evenly. Let sit in the fridge for 30 minutes. 3. Make the Salsa: Fire up your Kettle Joe for high heat. Grill tomatillos and jalapeño until charred. Let cool, then blend with the remaining salsa ingredients until smooth. 4. Grill the Carne Asada: Grill flap meat directly over high heat. Flip every 1–2 minutes to build crust and cook evenly. Let rest 10 minutes, then slice thin against the grain. 5. Grill the Shrimp: Toss shrimp on the hot grill and cook 1–2 minutes per side until just opaque with light char. 6. Warm Tortillas: Throw tortillas on the grill for 30–60 seconds until soft and lightly charred. Keep warm in a towel. 7. Assemble Tacos: Add a layer of salsa to each tortilla, followed by carne asada and grilled shrimp. Top with crumbled cojita cheese and chopped cilantro. 📸 @smokenvine #surfandturf #shrimp #steak #tacos #recipe #kamado #grilling #bbq #teamred