Surf & Turf Tacos (Surf & Turf- Year Five: Volume 3; June, 2014)

Prep time: 1 hour, 15 min

Cook time: 45 min
Ready in: 2 hours
Serves: 8- 12

Ingredients: 

TORTILLAS:

1 1/2 c. flour
1 c. bread flour
2 1/2 tsp. baking powder
1 1/4 tsp. salt
1/2 c. shortening (plus 1- 2 T., as needed)
1 c. hot water

TACO TOPPINGS:
1/4 head cabbage- shredded, chopped

1/2 c. cilantro- chopped

1/2 onion- chopped
1/4 c. lime juice
1 c. sour cream

1 tsp. taco seasoning

1 avocado

1 c. salsa

TACO FILLING:

1 T. garlic powder

1 T. paprika
1 T. ground cumin
1 tsp. chili powder
2 tsp. salt
1 lb. skirt steak- trimmed, cut crosswise into 1/2-inch strips
Vegetable oil (for cooking steak and frying shrimp)

1 lb. shrimp- peeled, deveined, tails cut off

1 c. Tempura mix
3/4 c. ice-cold water

Directions:
- Combine flours, baking powder, and salt in the bowl of a stand mixer
- With dough hook attached, mix dry ingredients until well combined
- Add shortening and water with mixer running at a medium speed (if your dough hook can operate at that speed)
- Mix 1 min, stopping several times to scrape sides of bowl
- After about 1 min, or when mixture comes together and begins to form a ball, decrease mixing speed to low
- Continue to mix until dough is smooth, about 1 min
- Cover bowl with tea towel and let rest for 1 hour
- While dough is resting, in a large bowl, toss cabbage with half of the lime juice, cilantro, and onions
- Chill in fridge, covered
- In a small bowl, whisk together sour cream, remaining lime juice, and taco seasoning
- Chill in fridge, covered
- After the hour rest, break dough into 14- 16 smaller pieces and roll pieces into balls
- Cover balls of dough for an additional 30 minutes
- Preheat oven to 175
- Meanwhile, in a large bowl, whisk garlic powder, paprika, cumin, chili powder, and salt
- Add steak, tossing to coat
- In a large skillet, heat about 3 T. oil over medium-high heat until rippling
- Add steak, lower heat to medium and cook, turning occasionally, until browned, about 5 min
- Transfer to a cookie sheet and place in oven to keep warm
- Preheat an electric griddle to 375
- Using a well-floured rolling pin, roll one dough ball at a time into a thin, round tortilla; making sure the ball is rolled out to be very, very thin
- Carefully place each tortilla onto the hot griddle and cook until bubbly and golden, about 30- 60 seconds
- Flip each tortilla over and continue cooking until golden on the other side, another 30- 60 seconds
- Wrap cooked tortillas in a clean tea towel until ready to eat
- When all dough balls have been flattened and cooked, remove from towel, wrap in foil, and place in oven to keep warm
- Heat 2" oil to 350 for deep frying shrimp
- In a large mixing bowl, sprinkle Tempura mix over ice-cold water and whisk quickly until large lumps are gone, but batter is still lumpy
- In batches, dip shrimp in batter, drain batter over batter bowl, and carefully put in oil to fry
- Fry until golden brown, about 5 min, and remove to paper towels to drain
- Repeat with remaining shrimp
- If not serving immediately, place shrimp in oven to keep warm
- Slice avocado
- To make tacos, place a small amount of meat and shrimp in tortillas, sprinkle cabbage, add avocado slices, add salsa, and drizzle sour cream over top


*I found tortilla recipe here and taco recipe here