Surf and Turf Tacos

Surf and Turf Tacos

Servings 4 servings


  • 1 Lemon
  • 2 1/2 tsp canola oil
  • salt and pepper to taste
  • 2 ears of corn
  • 1 avocado
  • 3 cloves garlic
  • 1 3/4 tsp fresh Mariposa Farms Oregano finely chopped leaves
  • 1/4 tsp cayenne pepper
  • 1/2 lb skinless tilapia fillets
  • 1/2 lb beef flank steak
  • 12 hard or soft shells
  • 1 large ripe tomato
  • 1 pkg fresh Mariposa Farms Cilantro
  • 1 large lime cut into wedges
  • 1 cup co-jack cheese shredded
  • 2 cups lettuce of your choice shredded


  • Prep and preheat the grill on medium high heat. Grate 2 tsp of lemon zest and squeeze 2 tbsp of juice from the lemon. Cut the avocado in half and remove the pit.
  • On a plate rub 1/2 tsp of oil and a pinch of salt all over the corn and the cut sides of the avocado. In a small bowl, combine the garlic, oregano, cayenne, lemon zest, 1/4 tsp salt and remaining oil. Place the fish on a plate, pour half of the marinade mixture over the fish and work to coat all sides. Wash your hands before the next step.
  • On a different plate place the beef and rub all the remaining marinade mixture to cover all sides.
  • Place the fish, steak, corn and avocado (cut side down) on the hot grill grates. Turn the fish after 1-2 minutes, it will be done when it looks opaque throughout, remove and put on a clean plate to rest. Cook the steak for 2 minutes per side and remove to a clean plate to rest. Cook the corn and avocado for approximately 4-5 minutes or until charred, turning the corn often.
  • While the meat is resting, warm the shells. Wrap shells in foil to keep warm until ready to fill.
  • Cut the kernels off the cob. Peel and finely chop the avocado. Break the fish into chunks and cut the steak into thin strips. In a large bowl, mix the tomato, corn, avocado, lettuce, lemon juice and a 1/4 tsp of salt.
  • Divide the fish, steak and tomato mixture between the shells, top with cheese and cilantro. Serve with a lime wedge.