Name: Surf and Turf Burrito
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1/2 lb large shrimp (peeled and deveined (or sliced steak or chicken)); ½ lb strips of sirloin steak; 1 tsp olive oil; 1 tsp minced garlic; Juice of 1 lime; 1 tsp chili powder; ½ cup sour cream; 1 tbsp hot sauce; Salt up to taste; Black pepper up to taste; 1 cup cooked Mexican rice; 4 large flour tortillas; Optional toppings: (shredded cheese, guacamole, salsa, chopped cilantro)

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If you love classic Mexican cuisine, these Surf and Turf Burritos are a must-try. They are my favorite buritos loaded with some bold flavors of shrimp and beef, sour cream sauce, Mexican rice, and veggies. The reasons why I love these buritos is that these can be your best Grab-and-GO lunch, hiking lunch ideas, or field trip lunch ideas. I am sure this one can fuel you up for the entire day. And if you love Mexican dishes, why not make all-time favorite Mexican Lasagna , Mexican Street Corn Casserole, Ground Beef Taco Dip and Chicken Enchilada Casserole.

Contents

Ingredients For Surf and Turf Burrito

Here are the ingredients you’ll need to make these burito wraps.

1/2 lb large shrimp, peeled and deveined (or sliced steak or chicken)
½ lb strips of sirloin steak
1 tsp olive oil
1 tsp minced garlic
Juice of 1 lime
1 tsp chili powder
½ cup sour cream
1 tbsp hot sauce
Salt up to taste
Black pepper up to taste
1 cup cooked Mexican rice
4 large flour tortillas
Optional toppings: shredded cheese, Avocado guacamole, salsa, chopped cilantro

Ingredient Notes and Variations

Meat: The classic recipe includes strips of sirloin steak and shrimp. To make it a cost-effective meal, you can use chicken or tuna instead of meat.
Mexican rice: Mexican rice has an extra bold flavor to make it a unique recipe. You can add plain rice too.
Pico De Gallo Salsa: It is a classic Mexican spicy salsa made out of onion, tomatoes, and jalapenos. You can customize the salsa or use the leftover one too.
Sour cream: Sour cream makes the basis of the sauce. However, you can use Keto yogurt, dairy-free yogurt or low-fat vegan mayonnaise for a low-fat option or to make the recipe dairy-free.
Tortillas: you can use store-bought tortillas or make some at home. If you want to make the recipe gluten-free, use gluten-free flour to make them.
Romaine Lettuce: It adds a nice crunch and flavor to the burritos. You can use Napa Cabbage too, or make this dedicated Napa cabbage salad with dressing.
Avocado: Avocado introduces a light and refreshing taste and is full of nutrients.
Herbs and Seasonings: Use cumin. Salt, pepper, and chili powder as per taste.
Fillings, sauces, and toppings: Since this is a versatile customizable recipe, you can add bell peppers, onions, corn, and olives as per your preferences. Do try pesto garlic dip or mustard sauce to fill up the burrito. Other toppings include cheese, guacamole, dried oregano, or chopped cilantro.

Equipments You’ll Need

To make this burito, you’ll need the following kitchen gadgets.

How to make Surf and Turf Burritos?

Step 1: Marinate the Meat

Take a large mixing bowl, and combine the Sirloin beef strips with olive oil, minced garlic, lime juice, chili powder, salt, and pepper. Toss to coat and let it marinate for about 15-20 minutes.

In a separate bowl, marinate shrimp with olive oil (preferably), lime juice, and all the seasonings. Mix the ingredients well and allow to rest for a few minutes.

Step 2: Cook the Shrimp

Heat a skillet over medium-high heat. Add 1-tsp of olive oil, and once the skillet is heated add the marinated beef strips and cook until it is cooked well and turns brown. Remove the cooked beef in a bowl.

In the same skillet, cook shrimp until they are nicely cooked and turn light golden.

Step 3: Prepare the Spicy Garlic Sour Cream

In a small bowl, combine the sour cream, minced garlic, hot sauce, salt, and pepper. You can adjust the amount of hot sauce based on the level of spiciness you desire. Mix well and set aside.

Step 4: Warm the Tortillas

Place the flour tortillas on a dry skillet or griddle over medium heat. Warm them for about 20-30 seconds on each side until they’re pliable and slightly toasted.

You can also use a microwave to heat the tortillas. Place butter paper on top of the tortillas and heat for 30 seconds.

Step 5: Assemble the Burritos

Lay the warmed tortillas onto a clean board, and spread a spoonful of spicy garlic sour cream in the center of each tortilla.

Add the first layer of pico de gallo salsa and chopped romaine lettuce. You can also use leftover sauteed vegetables, or leftover ground beef taco dip (but make sure it is not too runny).

Place a portion of cooked rice on top of the salsa layer, leaving about 2 inches of space on the sides.

Top the rice with cooked shrimp and meat. You can also add optional toppings like shredded cheese, avocado guacamole, salsa, and chopped cilantro if desired.

Step 6: Fold the Burritos

Before we start folding the buritor, make sure that you have at least 1-1/5 inches of space from every side to fold the burito properly.

To fold the burritos, first, fold in the sides over the filling. Starting from the bottom, tightly roll the tortilla over the filling, tucking in the sides as you go. This creates a sealed burrito.

Step 7: Optional Grilling

Heat a grill pan or skillet over medium heat. Lightly brush the outside of the burritos with a bit of oil and grill them for 1-2 minutes on each side until they have grill marks and are heated through.

Step 8: Serve

Serve the Surf and Turf Burritos with a drizzle of spicy garlic sour cream on top.

Storage and Freezing

Storage: You can store leftover surf and turf burritos in an airtight container in the refrigerator for up to 3 days.
Refrigeration: To reheat, wrap burritos in a damp paper towel and microwave for 1-2 minutes, or reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Freezing: I don’t recommend freezing or refrigerating these buritos for long as the sauces can make them soggy and you wont get a taste you want. However, if you want to freeze buritos for long, it is advised to not add the sauces in the buritos. Use sauces only when you want to consume them after reheating the. For longer storage, wrap individual burritos tightly in plastic wrap and place them in a freezer-safe bag or container. You can freeze them for up to 2-3 months.
Thawing: Thaw frozen burritos in the refrigerator overnight before reheating to preserve texture and flavor.
Reheating: Reheat frozen burritos in the preheated oven at 350°F (175°C) for 25-30 minutes, or until heated. While freezing and reheating is possible, the texture and quality of seafood will be affected; reheating steak or chicken is generally more convenient.

Topping Options

The topping possibilities for these buritos are endless and you can customize them as per your choice. For a vegetarian option, I recommend adding avocado slices, carrot slices, or a traditional pico de gallo, And for sauces, you can top it with creamy chipotle sauce, sour cream sauce or any sauce you like.

What to serve with Surf and Turf Burritos?

When serving surf and turf burritos, I recommend complementing them with traditional Mexican sides to give them a classic Mexican look. Apart from serving Mexican refried beans, and Avocado guacamole for a classic approach, you can also add any type of of salsa or even creamy coleslaw for an added crunch. Besides, here are some other options you can serve with these buritos.

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5 from 1 vote