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Shrimp And Steak Street Tacos

Street tacos are popular for their small size and array of delicious flavour offerings. These tacos feature shrimp and/or steak but can also be served without the protein; something for everyone makes these a hit at any gathering.

Shrimp And Steak Street Tacos




Yield
Makes 4-6 servings


Ingredients

  • 1 cup (250 mL) U.S. long grain brown rice
  • 1 ½ cups (375 mL) low sodium or regular vegetable broth
  • ½ cup (125 mL) diced onion
  • ½ cup (125 mL) orange juice
  • 3 tbsp (45 mL) olive oil, divided
  • 2 tbsp (30 mL) *Worcestershire sauce, divided
  • 1 tbsp (15 mL) lime juice
  • 1 clove garlic, minced
  • ½ tsp (2 mL) chili powder
  • ¼ tsp (1 mL) cumin
  • 6.6 oz (200 g) shrimp, peeled
  • 6.6 oz (200 g) top sirloin steak
  • 2 tbsp (30 mL) *hot sauce
  • 12 *small Mexican flour tortillas (approx.)

Toppings:

  • ½ cup (125 mL) chopped cilantro
  • ½ cup (125 mL) pico de gallo
  • ½ cup (125 mL) crumbled queso fresco
  • ½ cup (125 mL) diced avocado
  • 1 red chili, seeded and thinly sliced
  •   Lime wedges

Directions

  1. In a small saucepan, stir together rice, broth, onion, orange juice, 1 tbsp (15 mL) each olive oil and Worcestershire, the lime juice, garlic, chili powder and cumin. Bring to a boil; reduce heat to low and cook covered for 30 minutes until rice is tender.
  2. Meanwhile, season steak and shrimp each with 1 tbsp (15 mL) hot sauce and ½ tbsp (7 mL) Worcestershire sauce. Preheat skillet with 2 tbsp (30 mL) oil over medium high heat. Pan fry shrimp and steak; removing shrimp when pink and cooking steak for 3 minutes per side for medium rare or until desired doneness. Let steak rest and slice thinly.
  3. Heat tortillas in a non-stick skillet until soft and pliable. Serve tortillas on a large platter with rice, steak, shrimp and toppings of cilantro, pico de gallo, queso fresco, and avocado. Garnish with red chili and lime wedges.

Notes

Can be gluten-free if using gluten-free tortillas, Worcestershire sauce and hot sauce.

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