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Surf and Turf Nachos finished dish

Surf and Turf Nachos

Recipe card for Surf and Turf Nachos.
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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1 lb ribeye steak, thinly sliced
  • ½ lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 bag tortilla chips
  • 1 cup shredded cheddar cheese
  • ½ cup Monterey Jack cheese
  • ¼ cup sour cream
  • ½ cup guacamole
  • ½ cup pico de gallo
  • ¼ cup jalapeños, sliced
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a pan over medium-high heat. Season steak with salt, pepper, garlic powder, and smoked paprika. Sear for 2-3 minutes per side, then remove and set aside.
  3. In the same pan, cook shrimp for 2-3 minutes until pink and opaque. Remove and set aside.
  4. Spread tortilla chips evenly on a baking sheet. Sprinkle shredded cheeses over the chips.
  5. Bake for 5-7 minutes until cheese melts.
  6. Remove from oven and top with sliced steak, shrimp, jalapeños, and pico de gallo.
  7. Drizzle sour cream and guacamole over the nachos. Garnish with cilantro and serve with lime wedges.

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