Porsche Experience Surf and Turf Tacos

Porsche Experience Surf and Turf Tacos

The livestream dinner started because of a very nice paper menu at the Porsche Experience. So nice that I felt like I needed to ask permission to have one for keepers. Our waiter got upper management approval and we are off to the races! 

Although Marc and I split a burger and fries (with a Cesar salad) The 356 menu described a Surf & Turf Taco plate with grilled ribeye, blackened shrimp, charred corn salsa, pickled red onion, avocado crema and flour tortillas. Three tacos were $35, with no sides. I think we can recreate the taco experience at home. But you’ll definitely have to visit if you want the driving experience. Psst the cars were 😍😍😍

My version, for the LIVESTREAM adds a little citrus slaw and a fresh green & white salsa. I don’t have corn on the cob to char tonight, so I’m pan searing canned corn with a sprinkle of the Smoke & Fire dry rub from Taste of the States cookbook in a skillet to make this layer.

Ingredients

Quick-Pickled Red Onion

● ½ red onion, thinly sliced

● 1 cup water

● 1 cup rice vinegar

● 1 tbsp sugar

● ½ tsp whole black peppercorns (optional)

Citrus Slaw

● ½ head of cabbage, thinly shaved

● ¼ cup fresh lime juice

● ¼ cup avocado oil

● 1 tbsp honey

● 1 tbsp mayo

● pinch Jalapeno Taco 

Skillet Corn Salsa

● 1 can corn, drained well and patted dry

● ½ tbsp avocado oil

● pinch of salt or the smoke and fire dry rub, see below 

Green & White Salsa

● ½ white onion, finely chopped

● ½ cup rough chopped fresh cilantro

● zest of 1 lime

● 1–2 tbsp fresh lime juice

Avocado Crema

● 2 ripe avocados

● 2-3 tbsp fresh lime juice

● 1 tsp Jalapeño Taco blend, optional

● 2 tbsp sour cream, if needed to thin

● 1-2 tbsp avocado oil, if needed to thin

Steak, Shrimp and Tortillas

● 1 ribeye steak

● Go-To Garlic or salt and freshly ground black pepper, for the steak

● ½ lb medium shrimp, peeled and deveined (about 10–12 shrimp)

● Smoke & Fire dry rub, sprinkled on the shrimp both sides

● avocado oil, for the shrimp

● 6–8 small flour tortillas

Smoke & Fire Spice (from the cookbook Taste of the States)

● 3 tbsp Maldon sea salt flakes

● 2 tbsp smoked paprika

● 1 tbsp chipotle powder

● 1 tbsp dry mustard

● 1 tbsp onion powder

● 1 tbsp garlic powder

● 1 tbsp brown sugar

● 1½ tsp freshly cracked black pepper

● ½ tsp ground cumin

Measure the Maldon as large flakes, then lightly crush them as you mix so the seasoning distributes evenly.

Instructions

Pickle the onion. Put the sliced red onion in a heatproof jar or bowl. Bring the water, rice vinegar, sugar and peppercorns to a simmer, stirring until the sugar dissolves. Pour over the onion and let it sit while you make the tacos.

Make the slaw. Whisk the lime juice, avocado oil, honey, mayo and salt until creamy. Toss with the shaved cabbage. Serve as a side to the tacos. People can add to the top if they like or treat it like a side dish

Cook the corn. Heat ½ tbsp avocado oil in a skillet over medium-high heat. Add the well-drained corn and let it brown for a few minutes. Add a sprinkle of Bayou Blend. 

Make the green & white salsa. Stir together the white onion, cilantro, lime zest, 1 tbsp lime juice and salt. Add a little more lime juice if needed to moisten the mixture. Let it sit while you grill.

Make the avocado crema. Mash the avocado with the lime juice, Jalapeño Taco blend and salt. Whisk until creamy. If you want a looser sauce for drizzling, whisk in a little sour cream.

Grill the ribeye. Season the steak generously with salt and pepper. Grill to your preferred doneness; for medium-rare, pull it at about 125°F and check the temperature as it rests. Tent loosely with foil and let it rest for 5 minutes, then slice or shave it thinly against the grain.

Cook the shrimp. Pat the shrimp dry and season with Bayou blend. Add a little avocado oil to a hot grill pan or skillet and cook the shrimp for about 2–3 minutes per side, until opaque and cooked through.

Warm the tortillas. I like to hold flour tortillas over an open flame until they get brown spots and a little char around the edges. Keep them moving and use tongs. You can also toast them in a dry skillet it just takes a bit longer.

Build the tacos. Add shaved ribeye and shrimp. Spoon on the corn, pickled red onion and cilantro and onion salsa. Finish with avocado crema.

Tips from Trish: Make the pickled onion first so it has time to soften. The slaw and salsas can come together while the grill heats up, leaving the steak, shrimp and tortillas for the end. That way everything hot goes straight into the tacos and, we can eat while they’re still warm.

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