Chef Trapunzel has crafted a dish that brings together the rich flavors of grilled steak and succulent shrimp, perfectly complemented by a refreshing mint chimichurri. The 1971 Hook hot sauce adds an Argentine twist, infusing the dish with its complex and bold flavors. These deep-fried tortilla tacos are not just a meal, they're an experience, blending culinary traditions with a modern twist. Loved by spicy food enthusiasts and taco lovers alike, this dish promises a tantalizing journey for your taste buds.
Instructions
- 1
In a mixing bowl, combine the sliced steak and shrimp with 1971 Hook hot sauce, olive oil, salt, and pepper. Let marinate for 15 minutes.
Pro tip: For deeper flavor, marinate for up to 2 hours.
- 2
For the mint chimichurri, mix mint, parsley, Fresno chili, garlic, olive oil, and red wine vinegar in a bowl. Set aside.
- 3
Heat a cast iron skillet over medium-high heat. Cook the steak slices until browned and cooked through, about 3-4 minutes per side. Remove and set aside.
- 4
In the same skillet, cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove and set aside.
- 5
Deep-fry the tortillas until crispy, about 1 minute per side. Drain on paper towels.
- 6
To assemble, place mozzarella cheese on each tortilla, followed by steak and shrimp. Top with mint chimichurri.
- 7
Serve immediately, drizzling additional 1971 Hook hot sauce if desired.
Chef Tips
- •For a healthier option, grill the tortillas instead of deep-frying.
- •Store leftover chimichurri in an airtight container for up to 3 days.
- •Adjust the amount of hot sauce to your spice preference.