Mexican Surf and Turf Tacos

For the steak and prawns:

1 steak (rump or thin steaks), thinly sliced

1 packet large prawns

1 x Capsicana Tasty Taco Seasoning Mix

Salt and pepper to taste

For the salsa fresca:

2 large tomatoes, diced

1/2 red onion, finely chopped

1 jalapeno, seeds removed and finely chopped (adjust forheat preference)

1/4 cup fresh coriander, chopped

1 lime, juiced

Salt and pepper to taste

For the avocado crema:

1 ripe avocado, peeled and pitted

Capsicana Guacamole Mix

1/4 cup Greek yogurt

1 tablespoon lime juice

Salt and pepper to taste

1. Prepare the salsa fresca: In a bowl, combine diced tomatoes, finely chopped red onion, jalapeno, coriander, and lime juice. Season with salt and pepper to taste. Mix well and set aside.

2. Make the avocado crema: In a blender or food processor, blend the ripe avocado, Greek yogurt, Capsicana guacamole mix, lime juice, salt, and pepper until smooth and creamy. Adjust seasoning to taste. Transfer the crema to a bowl and refrigerate until ready to use.

3. Marinate the steak and prawns: In separate bowls, mix the sliced steak and prawns with Capsicana Tasty Taco Seasoning Mix, olive oil, salt, and pepper. Allow to marinate for at least 20-30 minutes.

4. Cook the steak and prawns: Heat a grill pan or BBQ over medium-high heat. Cook the marinated steak for about 3-4 minutes per side until it reaches your desired level of doneness. Remove the steak from the pan and let it rest for a few minutes before slicing it thinly against the grain.

5. In the same pan, cook the marinated prawns for about 2-3minutes on each side until they turn pink and opaque.

6. Warm the Capsicana tortillas

7. Assemble the tacos: On each Capsicana tortilla, layer the sliced steak and prawns. Top with salsa fresca, shredded lettuce or cabbage and a generous drizzle of avocado crema. Garnish with fresh coriander leaves and serve with lime wedges on the side.

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Check out the recipe video over on our Instagram accounts: Capsicana and BeefyBoysFoodTour.