Treat yourself to the best of all worlds with these Land & Sea Fries, complete with delicious shrimp and steak, and topped with avocado, sour cream and the tastiest of seasonings.
Half bag Grown In Idaho Super Crispy Crinkle Cut Fries (14 oz.)
½ lb. of Top Sirloin Steak
½ lb. Shrimp
Salt and Pepper to taste
1 T Paprika
1 T Olive Oil
2 Ripe Avocados
Juice of 1 Lime
1 C Sour Cream
2 T Taco Seasoning
Prep Fries:
OVEN: Preheat oven to 425°F. Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 18-20 minutes or until crispy. Stir halfway through cooking time to ensure even baking.
AIR FRYER: Preheat air fryer to 360°F. Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.
Season the steak and raw shrimp with salt and pepper to taste and ½ tablespoon paprika.
Preheat sauce pan to medium-high heat. Add ½ tablespoon olive oil to the pan and cook the steak until medium rare, 5-7 minutes per side, depending on thickness.
In another skillet, preheat pan to medium-high heat, add ½ tablespoon olive oil and cook the shrimp for 1-2 min on each side.
To make the guacamole, mash avocados in a bowl and stir in the lime juice. Add salt and pepper to taste.
To make the sauce, In a separate bowl, mix together the sour cream and taco seasoning. If the mixture is too thick, add a drop of water until the desired consistency is reached.
Place cooked fries on a serving tray and top with steak and shrimp. Add two scoops of guacamole on each corner and drizzle with taco sauce. Enjoy!