Surf & Turf Nachos Supreme

If you’re craving something truly indulgent but easy, you’ve found it. This recipe takes your standard snack and turns it into a full meal. It is the ultimate crowd-pleaser for any gathering you host. You get juicy steak and tender shrimp in every single bite. These Surf & Turf Nachos are about to become your new favorite.

Why You’ll Make This Again

This is the perfect recipe for a fun Game day/Snacks vibe. It feels fancy but takes very little effort to pull off. You get a massive protein boost with every chip you grab. It is ideal for Summer gatherings or casual weekend hangouts. Your friends will think you spent hours in the kitchen. In reality, you’ll be ready in 35 minutes.

How This Comes Together

You start by searing the meat in a hot skillet. This builds incredible flavor quickly without using the oven for long. Then, you just layer everything on a big baking sheet. The oven does the rest of the work for you. It is a foolproof method for perfect melted cheese every time.

What You’ll Need

These ingredients are simple to find at any local grocery store. Use fresh seafood and quality steak for the best results.

• 12 oz flank steak, thinly sliced
• 8 oz large shrimp, peeled and deveined
• 1 bag (12 oz) corn tortilla chips
• 2 cups Mexican blend shredded cheese
• 1/2 cup black beans, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large avocado, diced
• 1/2 cup sour cream
• 1/4 cup pickled jalapeños
• 1/4 cup fresh cilantro, chopped
• 1/2 cup pico de gallo
• 1 lime, cut into wedges

Step-By-Step Directions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper.
3. Season sliced flank steak and shrimp thoroughly with the spice mixture.
4. Heat olive oil in a large skillet over medium-high heat. Sear steak for 3-4 minutes until browned and medium-rare. Remove from skillet.
5. In the same skillet, cook shrimp for 2-3 minutes until opaque and pink. Remove from skillet.
6. Arrange tortilla chips in an even layer on a large parchment-lined baking sheet.
7. Distribute black beans, cooked steak, and cooked shrimp evenly over the chips.
8. Sprinkle shredded cheese over the protein and chips.
9. Bake for 5-7 minutes until the cheese is fully melted and bubbling.
10. Top with pico de gallo, diced avocado, pickled jalapeños, and fresh cilantro.
11. Drizzle with sour cream and serve immediately with lime wedges.

How To Serve It

Serve these Surf & Turf Nachos right on the baking sheet for a casual feel. They are perfect for Casual hosting with a few cold drinks. Pair them with extra lime wedges and some cold beer. You can also add a side of spicy salsa for dipping. It’s a complete meal that everyone will love to share.

Leftovers & Storage

Nachos are always best when they are fresh and hot. If you have leftovers, store the toppings separately. Keep the cooked steak and shrimp in an airtight container. They will last in the fridge for up to two days. Reheat the meat gently before adding it to fresh chips. This prevents the chips from getting soggy in the fridge.

Make It Even Better (Pro Tips)

• Pat the shrimp dry before seasoning for a better sear.
• Slice the flank steak against the grain for maximum tenderness.
• Use a large baking sheet so the chips don’t overlap too much.
• Freshly grated cheese melts much better than the pre-bagged kind.
• Add the cold toppings like avocado right before you serve.
• For a Game day win, prep the spice mix ahead of time.
• Don’t skip the lime juice as it brightens all the heavy flavors.

Easy Ways To Change It Up

• Swap the flank steak for grilled chicken for a lighter version.
• Use spicy chorizo instead of steak for a massive flavor kick.
• Try a Summer twist by adding fresh mango salsa on top.
• Add extra jalapeños if you really love a spicy kick.

Quick Questions

Can I use frozen shrimp?

Yes, you can use frozen shrimp for this recipe. Just make sure they are fully thawed and dried before cooking. This ensures they sear properly instead of steaming.

What are the best chips for nachos?

Use thick, restaurant-style corn chips for this recipe. They need to be strong enough to hold the heavy toppings. Thin chips will break or get soggy too quickly.

I hope you love these as much as I do. They are the perfect way to treat yourself after a long week. Let me know how they turn out!

— Ethan

Surf & Turf Nachos Supreme

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 850

Ingredients Method

Ingredients

  

• 12 oz flank steak, thinly sliced
• 8 oz large shrimp, peeled and deveined
• 1 bag (12 oz) corn tortilla chips
• 2 cups Mexican blend shredded cheese
• 1/2 cup black beans, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sal t
• 1/4 teaspoon black pepper
• 1 large avocado , diced
• 1/2 cup sour cream
• 1/4 cup pickled jalapeños
• 1/4 cup fresh cilantro, chopped
• 1/2 cup pico de gallo
• 1 lime , cut into wedges

Method

 

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper.
3. Season sliced flank steak and shrimp thoroughly with the spice mixture.
4. Heat olive oil in a large skillet over medium-high heat. Sear steak for 3-4 minutes until browned and medium-rare. Remove from skillet.
5. In the same skillet, cook shrimp for 2-3 minutes until opaque and pink. Remove from skillet.
6. Arrange tortilla chips in an even layer on a large parchment-lined baking sheet.
7. Distribute black beans, cooked steak, and cooked shrimp evenly over the chips.
8. Sprinkle shredded cheese over the protein and chips.
9. Bake for 5-7 minutes until the cheese is fully melted and bubbling.
10. Top with pico de gallo, diced avocado, pickled jalapeños, and fresh cilantro.
11. Drizzle with sour cream and serve immediately with lime wedges.