Ingredients
- Tortilla chips
- Steak – we used skirt steak, but flank or sirloin would also work great.
- Shrimp – you’ll want smaller shrimp for these nachos. We used 41-60 count.
- Marinade – soy sauce, lime juice, olive oil, garlic, chili powder, cumin and oregano.
- Cheese – we went with mild cheddar, as we didn’t want something too strong to overpower the mild shrimp. Monterey jack or a cheddar jack blend would also work.
- Toppings – today we went with corn, homemade pico de gallo, avocado, sliced jalapeños and cilantro. See below for more topping ideas.
How to make Surf and Turf Nachos
It’s all pretty easy. Start by preheating your oven to 400 degrees.
Cut your steak into ½ inch pieces and mix together with your marinade. Cook the steak bites for 5-6 minutes in a skillet, then remove to a plate.
In the same skillet, give your shrimp a quick sear.
Top your nachos with cheese and corn, then bake in a preheated oven for 8-10 minutes, or until the cheese is melted.
Arrange the steak and shrimp on your pile of nachos and add all the remaining toppings.
A note if using homemade pico de gallo: be sure to strain out the juices before adding, to avoid soggy nachos.