Adventures in the HYCH Kitchen / Nashville

Be the best chef in camp (or your home kitchen) when you make these HYCH Surf & Turf Tacos. Combining tender steak and flavorful shrimp marinated in our best selling HYCH Nashville and HYCH Guajillo hot sauces, these tacos pack a punch of flavor. Pair them with homemade pico de gallo and top them with your favorites — we devoured ours with sides of Matt's heirloom cowboy beans and roasted eggplant from a Summer farmer's market. 

Ingredients for Surf & Turf Tacos (serves 4)

• 1 lb skirt steak or flank steak
• 1 lb shrimp size 36/50 (medium-sized shrimp)
• ½ bottle HYCH Guajillo Hot Sauce to marinate steak
• ½ bottle HYCH Nashville Hot Sauce to marinate shrimp 
• Corn tortillas

Ingredients for Pico de Gallo

• 4 medium tomatoes, diced
• 1 small white onion, finely chopped
• 1 jalapeño pepper, seeds removed and finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt to taste  

How To Make HYCH Surf & Turf Tacos

Step 1: Marinate the Steak and Shrimp

• Prepare the Steak: Place the skirt steak or flank steak in a shallow dish or a resealable plastic bag. Pour half a bottle of HYCH Guajillo Hot Sauce over the steak, ensuring it is evenly coated. Cover or seal the dish/bag and refrigerate for at least 30 minutes to allow the flavors to infuse.
• Prepare the Shrimp: Similarly, place the shrimp in another shallow dish or resealable plastic bag. Pour half a bottle of HYCH Nashville Hot Sauce over the shrimp, making sure they are coated evenly. Cover or seal the dish/bag and refrigerate for at least 30 minutes for marination.

Step 2: Prepare the Pico de Gallo

• In a mixing bowl, combine the diced tomatoes, finely chopped white onion, chopped jalapeño pepper (seeds removed), chopped cilantro, and lime juice.
• Season the mixture with salt to taste and stir well to combine. Adjust seasoning as needed.
• Cover the bowl and refrigerate the Pico de Gallo until ready to serve.

Step 3: Cook the Steak and Shrimp

• Cook the Steak: Preheat a grill or grill pan over medium-high heat. Remove the marinated steak from the refrigerator and let it sit at room temperature for about 10 minutes.
• Grill the steak for 3-4 minutes per side for medium-rare or until desired doneness is reached. Cooking time may vary depending on the thickness of the steak. Once cooked, transfer the steak to a cutting board and let it rest for a few minutes before slicing thinly against the grain and then dicing.
• Cook the Shrimp: Meanwhile, heat a skillet over medium-high heat. Remove the marinated shrimp from the refrigerator and drain off any excess marinade.
• Add the shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Be careful not to overcook the shrimp as they can become rubbery.

Step 4: Assemble the Tacos

• Warm the corn tortillas on a hot skillet (or in the microwave).
• Place a few slices of grilled steak and cooked shrimp onto each tortilla.
• Top with a spoonful of pico de gallo and anything else you like on your tacos.
• Serve the surf and turf tacos immediately with additional lime wedges and — of course — some more HYCH Nashville and Guajillo!