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Beef & Shrimp Loaded Tortilla Chips

Beef & Shrimp Loaded Tortilla Chips

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Cook Time 1 hour
Total Time 1 hour
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.