Surf and Turf Burrito: A Bold Fusion of Steak and Shrimp Wrapped in Flavor

In a bowl, combine the olive oil, lime juice, garlic, smoked paprika, cumin, salt, and pepper.
Add the flank steak strips and shrimp to the marinade, making sure everything is well-coated. Let the mixture sit for 15-20 minutes to absorb the flavors.
Cook the Steak and Shrimp:

Heat a grill pan or skillet over medium-high heat. Cook the steak strips for 3-4 minutes per side, or until they reach your desired level of doneness. Remove the steak from the pan and set aside.
In the same pan, cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove from the pan and set aside.
Assemble the Burrito:

Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
Lay each tortilla flat and layer the cooked rice, black beans, corn, avocado slices, lettuce, red onion, and fresh cilantro in the center.
Add a few pieces of grilled steak and shrimp on top, then drizzle with sour cream or crema and a spoonful of salsa or pico de gallo (if using).
Wrap the Burrito:

Fold in the sides of the tortilla, then roll up from the bottom, tucking in the fillings as you go, to form a tight burrito.
Serve:

Cut the burrito in half and serve immediately, or wrap it up for an on-the-go meal.
Serving and Storage Tips: