SURF and TURF BURRITOS

Ingredients:

For the Surf and Turf Filling:

1/2 lb steak (ribeye or sirloin), thinly sliced

1/2 lb shrimp, peeled and deveined

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1/2 teaspoon paprika

Salt and black pepper to taste

2 tablespoons olive oil, divided

Juice of 1 lime

For the Burrito Assembly:

4 large flour tortillas

1 cup cooked white or Mexican rice

1/2 cup shredded cheddar or Monterey Jack cheese

1/2 cup guacamole or sliced avocado

1/2 cup pico de gallo or diced tomatoes

1/4 cup sour cream

Fresh cilantro, chopped (for garnish)

Directions:

Prepare the Surf and Turf Filling:

Season the steak slices and shrimp with garlic powder, onion powder, cumin, paprika, salt, and black pepper.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the steak slices for about 2-3 minutes until they are browned and cooked to your liking. Remove and set aside.

In the same skillet, add the remaining olive oil and cook the shrimp for 2-3 minutes until pink and opaque. Squeeze lime juice over the cooked shrimp and steak.

Assemble the Burritos:

Lay out each flour tortilla. Layer each one with a portion of rice, cooked steak, and shrimp.

Top with shredded cheese, guacamole or avocado slices, pico de gallo, and a dollop of sour cream.

Roll and Serve:

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a burrito.

Optional: Heat a clean skillet over medium heat and toast the burrito on each side for 2-3 minutes until golden and crispy.