YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
“Steak for dinner? Shrimp for dinner? How about both? Surf and Turf Tacos are sure to be a crowd favorite that combines the savory aspect of a great steak and fresh sweetness of seafood. The greatest part about this dinner is that everyone can add what they like – I like my tacos fully loaded with a lime squeeze, avocado crema, oaxaca cheese, cilantro, and pickled onions.”
—
Recipe from Janice Smella
Instagram: @janice_smellaQue
Facebook: @SmellaQue
Blog: smellaque.com
Learn more about the Yoder Smokers YS640S pellet grill:
INGREDIENTS
- 1 Ribeye Steak
- ½ Package of Frozen 25/30 Uncooked Deveined Shrimp
- Package of 10-15 6” Tortillas
- Cilantro or Avocado Lime Crema
- Pickled White Onion, Sliced Fine
- Lime Wedges
- Oaxaca or Feta Cheese
- Texas Pepper Jelly Pineapple Habanero Rib Candy
- Cilantro (optional)
- Simply Marvelous Umami Spice Rub
- Simply Marvelous Santa Maria Spice Rub
- Yoder All Purpose Spice Rub
- Kosmos Prime Steak Rub
- Kosmos Texas Beef
- Simply Marvelous Sweet Seduction
- Yoder Pork Rub
STEAK SEASONING
SHRIMP SEASONING
INSTRUCTIONS
- Warm up your Yoder Smokers YS640 pellet grill to 350°F.
- Meanwhile, place frozen shrimp in a bowl and cover with tap water. Remove shells.
- On a baking sheet or large plate, season both sides of your steak with your favorite choices or steak seasonings suggested.
- On a separate baking sheet or large plate, season both sides of your now thawed, shelled, and deveined shrimp, with your favorite spice rubs or the shrimp seasonings suggested.
- Grill ribeye steaks on bottom level of YS640, flipping at 5 minute intervals. My steak took 12 minutes of total cook time to reach my desired medium rare of 125°F.* Remove from pit and allow to rest on a plate.
- Spread out the corn tortillas in stacks of 3-4 on the top rack of the YS640 to warm up.
- Grill shrimp on the bottom level of YS640, flipping as soon as the shrimp is no longer opaque. The shrimp cooked in about 8 minutes total.
- Toss the shrimp in your favorite sauce or Texas Pepper Jelly Pineapple Habanero Rib Candy for a hint of sweetness.
- Slice the ribeye steak into thin slices.
- Assemble the tacos on a corn tortilla with ribeye steak slices, grilled shrimp, cilantro or avocado lime crema, cilantro (optional), slices of pickled onion, Oaxaca or feta cheese and a lime wedges. Enjoy!
*Note: Use an instant read thermometer to assist with cooking to the right doneness.
“Steak for dinner? Shrimp for dinner? How about both? Surf and Turf Tacos are sure to be a crowd favorite that combines the savory aspect of a great steak and fresh sweetness of seafood. The greatest part about this dinner is that everyone can add what they like – I like my tacos fully loaded with a lime squeeze, avocado crema, oaxaca cheese, cilantro, and pickled onions.”
—
Recipe from Janice Smella
Instagram: @janice_smellaQue
Facebook: @SmellaQue
Blog: smellaque.com
Learn more about the Yoder Smokers YS640S pellet grill:
INGREDIENTS
- 1 Ribeye Steak
- ½ Package of Frozen 25/30 Uncooked Deveined Shrimp
- Package of 10-15 6” Tortillas
- Cilantro or Avocado Lime Crema
- Pickled White Onion, Sliced Fine
- Lime Wedges
- Oaxaca or Feta Cheese
- Texas Pepper Jelly Pineapple Habanero Rib Candy
- Cilantro (optional)
- Simply Marvelous Umami Spice Rub
- Simply Marvelous Santa Maria Spice Rub
- Yoder All Purpose Spice Rub
- Kosmos Prime Steak Rub
- Kosmos Texas Beef
- Simply Marvelous Sweet Seduction
- Yoder Pork Rub
STEAK SEASONING
SHRIMP SEASONING
INSTRUCTIONS
- Warm up your Yoder Smokers YS640 pellet grill to 350°F.
- Meanwhile, place frozen shrimp in a bowl and cover with tap water. Remove shells.
- On a baking sheet or large plate, season both sides of your steak with your favorite choices or steak seasonings suggested.
- On a separate baking sheet or large plate, season both sides of your now thawed, shelled, and deveined shrimp, with your favorite spice rubs or the shrimp seasonings suggested.
- Grill ribeye steaks on bottom level of YS640, flipping at 5 minute intervals. My steak took 12 minutes of total cook time to reach my desired medium rare of 125°F.* Remove from pit and allow to rest on a plate.
- Spread out the corn tortillas in stacks of 3-4 on the top rack of the YS640 to warm up.
- Grill shrimp on the bottom level of YS640, flipping as soon as the shrimp is no longer opaque. The shrimp cooked in about 8 minutes total.
- Toss the shrimp in your favorite sauce or Texas Pepper Jelly Pineapple Habanero Rib Candy for a hint of sweetness.
- Slice the ribeye steak into thin slices.
- Assemble the tacos on a corn tortilla with ribeye steak slices, grilled shrimp, cilantro or avocado lime crema, cilantro (optional), slices of pickled onion, Oaxaca or feta cheese and a lime wedges. Enjoy!
*Note: Use an instant read thermometer to assist with cooking to the right doneness.
