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.
Enjoy 
