Loaded Surf and Turf Burritos with Guacamole and Queso

If you love surf and turf, these loaded burritos are about to become your new favorite dinner. Tender seared steak and succulent spiced shrimp are wrapped in warm flour tortillas with creamy queso blanco, fluffy rice and a bright tomato salsa that cuts through the richness. Every bite is a perfect balance of flavors and textures.

Serve these burritos with crunchy blue corn tortilla chips, smooth guacamole and a dollop of sour cream for dipping. It’s a complete meal that feels like a celebration, yet comes together in under an hour. Perfect for a special weeknight dinner or when you want to impress guests without spending all day in the kitchen.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice the tomato. Roughly chop the cilantro. Quarter the lime. Pat the steak dry with paper towels and thinly slice against the grain. In a medium bowl, combine the steak, half the Mexican Spice Blend, a drizzle of oil, salt and pepper. Toss to evenly coat. In a small bowl, combine the diced tomato, chopped cilantro and juice from half the lime (use whole lime for 4 servings). Taste and season with salt and pepper if desired. Set aside.
2. Rinse the shrimp under cold water and pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp and season with the remaining Mexican Spice Blend, salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Squeeze juice from one lime wedge (two wedges for 4 servings) over the shrimp and stir to coat. Transfer to a second medium bowl. Wash out the pan.
3. Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced steak and cook to your desired doneness, stirring occasionally, 3-5 minutes. Turn off the heat and transfer the steak to a plate. Wash out the pan.
4. Wrap the tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. Gently massage the rice package to separate the grains. Partially open the package to vent and microwave for 90 seconds. (Microwave times may vary. Be careful when handling the hot pouch.)
5. Lay the warm tortillas flat on a clean work surface. Spread as much queso as you like on the bottom third of each tortilla. Top each with about ⅓ cup of rice, then some shrimp and steak (you’ll have filling left over-save for serving). Spoon some salsa over the filling. Fold the bottom side of each tortilla up over the filling, then fold the left and right sides toward the center. Roll up tightly, starting from the filled side, to form burritos. Heat a drizzle of oil in the pan used for steak over medium heat. Add the burritos, seam side down and cook until golden brown and crispy, 2-3 minutes. Carefully flip and cook the other side until golden brown, 2-3 minutes. Lower the heat if the tortillas brown too quickly.
6. Transfer any remaining queso to a small microwave-safe bowl and microwave until warmed through, 30-60 seconds. Divide the burritos between plates. Serve with tortilla chips, guacamole, sour cream, any remaining filling, extra queso and lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, flank steak, sirloin or skirt steak work well. Just slice thinly against the grain.

Can I make these burritos ahead of time?

You can prep the fillings in advance, but assemble and sear the burritos just before serving for the best texture.

What can I substitute for queso blanco?

Shredded Monterey Jack or a mild cheddar can be used. Melt it before spreading on the tortillas.