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A large tray of loaded surf and turf nachos with steak, shrimp, avocado, and lime wedges

Surf & Turf Nachos Supreme

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.