1. Begin by prepping your steak. Pat it dry and season both sides evenly with cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Set aside while you prepare the shrimp.
2. In a bowl, toss the shrimp with a drizzle of olive oil and a pinch of salt and pepper. You can add a little of the same spice mix if you like more heat.
3. Heat a cast-iron skillet or heavy pan over medium-high heat. Add a teaspoon of olive oil.
4. Cook the steak for about 3-4 minutes per side for medium-rare, depending on thickness. Remember, I like to take it off the heat at medium-rare and let it rest—this locks in the juices and keeps it tender.
5. Remove the steak and tent with foil to rest while you cook the shrimp. Add a bit more oil if needed, then cook shrimp for about 2 minutes per side or until pink and opaque.
6. While your proteins are cooking, mix together the slaw ingredients: shredded cabbage, sliced red onion, cilantro, and jalapeño if using. Squeeze half the lime over the slaw and toss gently.
7. Whisk together the sauce ingredients: Greek yogurt, lime juice, honey, and chipotle powder. Taste and adjust sweetness or spice as you like.
8. Slice the steak thinly against the grain. This is a trick I learned from my grandmother—cutting against the grain makes the meat so much easier to chew and enjoy.
9. Warm your tortillas in a dry skillet or wrapped in foil in a low oven until pliable and fragrant.
10. Assemble your tacos: start with a layer of steak slices, top with shrimp, then add a handful of slaw. Drizzle with the creamy sauce and sprinkle with queso fresco if using. Finish with a squeeze of fresh lime.

One of my favorite parts about this recipe is watching my kids take charge of their own taco assembly—it’s a little ritual that turns dinner into a joyful event instead of a chore.