Surf and Turf Tacos. These scallop and steak tacos are topped with a bright and fresh corn salsa and drizzled with a creamy cilantro sauce. These tacos are the tacos of summer – perfect for warm August nights.
Thanks to my friends at Northeast Team Beef for sponsoring this post and thanks to you, my readers, for supporting brands that help keep My Cape Cod Kitchen running. As always, all opinions are my own.
We are just days away from the 51st running of the Falmouth Road Race, taking place right here on Cape Cod. It’s a big deal for our little town of Falmouth, as runners travel from all over the country (and the world) to run 7 beautiful miles along our coastline. Now I’ve run many races in my day – from 5ks to marathons — and this race remains one of the most challenging courses I’ve ever run, mainly because of the heat and humidity that August brings and the lack of shade along the course.
This year, Northeast Team Beef is a sponsor of the race again, and I am so excited to be partnering with them to bring you these surf and turf tacos.
In addition to these tacos being incredibly delicious, they are also packed with nutrition. And proper nutrition is critical during training – in this case, running miles upon miles – for peak performance. Beef provides an excellent source of protein, which we know is critical to building muscle strength and stamina. In addition to protein, beef also provides iron, zinc, B vitamins (including B12 and B6), selenium and more – all nutrients that support active, strong bodies. Learn more about beef’s nutrition benefits here.
What do you need to make these tacos?
- Sirloin steak (or you can use your favorite cut of beef), salted generously
- Fresh sea scallops (always pat your scallops very dry)
- Corn (we use fresh, because fresh corn is one of the best things about summer!)
- Red onion
- Cilantro
- Limes
- Sour cream (or sub plain Greek yogurt)
- Garlic
- Tortillas (use flour or corn, whichever you prefer)
How do you make this surf and turf taco recipe?
Full instructions are in the recipe card below, but here’s a summary:
- Generously salt steak on both sides.
- Make the corn salsa. Add corn to a pot of boiling water; lightly boil for 3-5 minutes. Slice corn off the cobs and toss with red onion, cilantro, lime juice and olive oil.
- Add cilantro, sour cream, garlic, lime juice, salt and pepper to a food processor and process until smooth.
- Grill steak until desired doneness. USDA Food Safety states that steaks should be cooked to a minimum of 145 degrees F with a 3 min rest, as measured with a meat thermometer in the thickest part of the steak, away from bone or fat. Let rest.
- Grill scallops 2-3 minutes on each side, depending on their size.
- Slice steak thinly against the grain; slice scallops in half.
- Assemble tacos by adding steak and scallops to a warmed tortilla, top with corn salsa; drizzle with cilantro sauce.
Frequently Asked Questions:
What side dishes would go well with these tacos?
- Any summer side dish would be great – grilled veggies, this dill potato salad or this panzanella salad.
Can you use frozen corn instead of fresh for the salsa?
- Yes, you can sub in cooked and chilled frozen corn for the fresh corn, if preferred.
Can you use shrimp instead of sea scallops?
- Yes! Feel free to use grilled shrimp. Just be sure to remove the shrimp tail prior to assembling the tacos.
Looking for more surf and turf recipes?
Here’s the full surf and turf taco recipe:
Surf and Turf Tacos
Ingredients
Steak and Scallops
- 1 pound top sirloin steak
- 1 pound sea scallops tough side muscle removed, patted very dry
- kosher salt
- freshly ground black pepper
Corn Salsa
- 4 ears corn, shucked
- 1/2 red onion diced
- 1/2 cup cilantro leaves and stems, roughly chopped
- 2 limes juice of
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Creamy Cilantro Sauce
- 1 cup cilantro leaves packed
- 1/2 cup sour cream or plain Greek yogurt
- 1 clove garlic
- 1/2 lime juice of
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For serving
- flour or corn tortillas warmed
- lime wedges
Instructions
- Place steak on a plate, pat dry and sprinkle generously with salt and pepper on both sides. Let sit in the fridge while you make the corn salsa and cilantro sauce.
- For the corn salsa, heat a large pot filled halfway with water over high heat until boiling. Add corn, cover, bring back to a boil, then lightly boil for 3-5 minutes. Remove corn from pot with tongs and let cool slightly. Once corn is cool enough to handle, slice the corn off the cobs into a medium bowl. Toss corn with red onion, cilantro, lime juice and olive oil. Add salt and pepper to taste. Refrigerate.
- Make the cilantro sauce - in a food processor, combine cilantro, sour cream, garlic, lime juice, salt and pepper. Process until smooth. Adjust seasoning if needed. Poor into a small bowl. Refrigerate.
- Preheat grill to high heat. Clean and oil the grates.
- Pat scallops dry then brush lightly with oil, sprinkle lightly with salt and pepper.
- Reduce grill heat to medium high. Add the steak to the grill and grill until desired doneness, flipping after 3-4 minutes. USDA Food Safety states that steaks should be cooked to a minimum of 145 degrees F with a 3 min rest, as measured with a meat thermometer in the thickest part of the steak, away from the bone or fat. Remove steak from the grill and let rest.
- While the steak is resting. Add scallops to the grill and cook 2-3 minutes, flip, then cook until just opaque, another 1-2 minutes. Don’t overcook. Remove from grill.
- Slice steak thinly against the grain. Cut scallops in half.
- Assemble tacos by adding steak and scallops to a warmed tortilla. Generously top with corn salsa. Drizzle with cilantro sauce. Serve with lime wedges and remaining corn salsa.
Notes
- You can also use 2 cups of frozen corn instead of 4 fresh ears. Just cook the corn, then chill it.
- The cilantro sauce is incredible, but if you’re in a time crunch, you can skip it.
- Don’t like cilantro? Try substituting basil in the salsa and sub basil in the sauce.
- Corn salsa and cilantro sauce will keep for a few days in a sealed containers in the fridge.
- You can sub grilled shrimp in for the scallops.
Nutrition
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