These homemade Loaded Beef & Shrimp Tortilla Chips are piled high with crispy baked tortilla chips, juicy seasoned steak, smoky shrimp, gooey melted cheese, fresh homemade salsa, creamy avocado sauce, and a rich roasted garlic yogurt sauce, every bite is packed with layers of flavor and texture.

What makes this Loaded Beef & Shrimp Tortilla Chips recipe extra special is that everything is made from scratch. Instead of using store-bought tortilla chips, tortilla wraps are baked until perfectly crisp, creating a sturdy base that holds up to all the delicious toppings.

The beef is marinated with simple spices and a touch of baking soda for extra tenderness, while the shrimp is seasoned with smoked paprika for a subtle smoky flavor that pairs beautifully with the steak. They’re easy to customize with your favorite toppings like jalapeños, black beans, corn, or pickled onions.

The two homemade sauces truly take these chips to the next level. The creamy avocado sauce adds freshness and richness, while the roasted garlic yogurt sauce brings a mellow, savory flavor that perfectly complements the melted mozzarella and cheddar cheese. Finished with a fresh tomato salsa, every bite is crunchy, cheesy, creamy, and incredibly satisfying.

You can prepare the elements in advance and assemble them just before serving. The tortilla chips can be baked up to one week in advance and stored in an airtight container. Store the salsa, avocado sauce, roasted garlic sauce, cooked shrimp, and beef separately in the refrigerator for up to 3 days.

Beef & Shrimp Loaded Tortilla Chips

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Cook Time 1 hour hr

Total Time 1 hour hr

Servings 4 servings

Ingredients

Tortilla Chips

• 5 tortilla wraps
• 200 g shredded mozzarella cheese
• 40 g cheddar cheese

Beef Marinade

• 200 g knuckle steak
• 1/2 tsp salt
• 1/2 tsp oregano
• 3/4 tsp paprika
• 3/4 tsp cumin
• 2 tsp olive oil
• 1/4 tsp baking soda

Shrimp Marinade

• 250 g shrimp (peeled and deveined)
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tsp olive oil

Fresh Salsa

• 2 tomatoes
• 1/2 white onion
• 1 garlic clove (minced)
• 1 handful cilantro (finely chopped)
• Juice of 1/2 lime
• Salt and pepper (to taste)

Avocado Sauce

• 1 avocado
• 1 garlic clove
• 1 small handful cilantro (finely chopped)
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp water (plus more as needed)

Roasted Garlic Sauce

• 1 whole garlic bulb
• 120 g Greek yogurt
• 1 tbsp mayonnaise
• Salt (to taste)

INSTRUCTIONS

• Preheat the oven to 180°C.
• Cut each tortilla wrap into 8 triangular pieces. You should have 40 tortilla triangles in total.
• Arrange the tortilla triangles evenly in a single layer on a baking sheet. Bake for 7–8 minutes, or until golden brown and crispy. Depending on the size of your baking sheet, you may need to bake them in batches.
• To prepare the roasted garlic, slice off the top of the garlic bulb to expose the cloves. Drizzle with a little olive oil, wrap the bulb in foil, and bake at 180°C for 30 minutes, or until the garlic is soft and tender.
• Squeeze the roasted garlic cloves out of their skins and blend them with the Greek yogurt, mayonnaise, and salt until smooth. Set aside.
• To make the avocado sauce, blend the avocado, garlic, cilantro, lime juice, salt, black pepper, and water until smooth and creamy. Add more water, a little at a time, until you reach your desired consistency. Set aside.
• In a bowl, combine the shrimp with the salt, black pepper, and smoked paprika. Mix well and set aside.
• Thinly slice the knuckle steak against the grain. Place it in a bowl and season with salt, oregano, paprika, cumin, olive oil, and baking soda. Mix well and set aside to marinate.
• To prepare the salsa, cut the tomatoes into quarters and remove the seeds and watery centers. Dice the tomato flesh into small pieces.
• Finely dice the white onion.
• In a mixing bowl, combine the diced tomatoes, onion, minced garlic, cilantro, and lime juice. Season with salt and pepper to taste, mix well, and set aside.
• Heat a pan over medium-high heat. Add the seasoned shrimp and stir-fry for 2–3 minutes, or until the shrimp are curl up and cooked through. Remove from the pan and set aside.
• Using the same pan, stir-fry the marinated beef for 2–3 minutes, or until browned and cooked through. Remove from the heat.
• To assemble the tortillas, arrange a layer of baked tortilla chips on a large oven-safe plate or baking dish. Scatter some of the cooked shrimp and beef over the chips, followed by a layer of mozzarella and cheddar cheese. Repeat with another layer of tortilla chips, shrimp, beef, and cheese.
• Bake at 180°C for about 5 minutes, or until the cheese is completely melted.
• Remove from the oven and spoon the fresh salsa over the tortillas. Drizzle generously with the avocado sauce and roasted garlic sauce.
• Serve warm and enjoy!

Notes

Tip:

• Freeze the steak for about 1 hour before slicing to make it firmer and easier to cut into thin, even slices.
• Bake the tortilla chips until just golden for the best crunch.
• Don’t overcook the shrimp, as they can become rubbery.
• Slice the steak thinly against the grain for tender bites.
• Assemble the chips just before baking to keep the chips crispy.
• Add jalapeños, corn, black beans, or pickled onions for extra flavor and texture.

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