Surf & Turf Grilled Street Style Tacos

Then prepare shrimp by adding shrimp to a resealable bag, adding marinade ingredients, mixing to coat, and letting rest in the refrigerator for 30 minutes. Meanwhile, prepare corn- bring a pot of water to boil, add the corn, turn off the water, and let sit in hot water for 10 minutes. When ready shrimp is ready, pull them out and skewer them. Add some olive oil and ¼ tsp garlic salt to sliced mushrooms and wrap in aluminum foil for the grill.

Fire up the grill and lightly oil the grates. Place corn, shrimp, carne asada, and mushrooms on the grill. Continuously roll the corn around- this will probably be the first thing done (you’re just looking for some char marks). Flip the shrimp once when they start to become opaque- these will be finished next. Occasionally open aluminum foil bag and mix up the mushrooms- these you can take off at the very end. Depending on the thickness of the carne asada, it will take about 5-10 minutes, flipping once. Remove carne asada when ready. Lastly toast the tortillas for 20-30 seconds/side and remove along with the mushrooms.

Bring everything back to the kitchen. Cut the carne asada into small slices against the grain. Remove shrimp from skewers and cut into smaller pieces. Hold corn cobs upright on the cutting board and carefully use a knife to shave off kernels.

Finally prepare the tacos- start by adding shrimp and meat to the tacos, then guacamole, then mushrooms and corn, then cilantro. You can sprinkle over black pepper and extra lime juice to finish.