Tender grilled skirt steak and blackened shrimp are served in crispy melted cheese shells and finished with a fresh cilantro-lime chimichurri sauce. This Latin American-inspired taco combines charred proteins with vibrant herb sauce for bold, complex flavor.
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In a large bowl, combine the orange juice, lime juice, beer, chopped green onions, cilantro, and BBQ rub. Whisk together to create the marinade.
Add the skirt steak to the marinade, ensuring it's fully submerged. Cover and marinate for at least 2 hours.
Preheat a grill for direct, high-heat cooking.
Place the marinated skirt steak on the hot grill. Cook for 3-4 minutes per side, flipping regularly, until a nice char develops and the steak reaches your desired doneness.
Remove the steak from the grill and let it rest. While it rests, season the shrimp with blackening seasoning and grill for 1-2 minutes per side until pink and cooked through.
Slice the rested skirt steak against the grain, then chop into bite-sized pieces.
To make the cheese shells, place mounds of shredded cheese on a hot griddle or non-stick pan and cook until melted and crispy on the edges. Let cool slightly before shaping.
Assemble the tacos by topping each cheese shell with chopped steak, grilled shrimp, and a spoonful of chimichurri sauce.
Store leftover steak and shrimp separately in airtight containers for up to 3 days; reheat gently on a skillet or grill. Chimichurri keeps refrigerated for up to 2 days. Cheese shells are best made fresh but can be stored at room temperature for 4 hours and briefly reheated in a dry skillet.
grill or grill pan · meat thermometer · skillet (for cheese shells)
Marinate the steak in the orange juice, lime juice, beer, green onions, cilantro, and BBQ rub for at least 2 hours, preferably 4–8 hours, for maximum tenderness and flavor absorption.
Yes. Chimichurri can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Stir before serving.
Heat a skillet over medium-high heat and place 2–3 tbsp shredded cheese in a small mound. Cook for 2–3 minutes until golden and crispy, then fold in half. Transfer to a paper towel to set.
Use a meat thermometer: 130°F for medium-rare, 135–140°F for medium. Let rest for 5 minutes before slicing against the grain.
Yes. Grilled chicken breast, carne asada, or fish fillets work well. Adjust cooking time based on protein thickness and density.
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