• Preheat a frying pan over medium high heat.
• Set out two medium mixing bowls. Add the shrimp to one bowl and steak to the other. The steak will cook first as the shrimp is marinated.
• Add smoked paprika, cumin, pepper, salt, and chili powder to a small bowl or ramekin. Mix well, then divide in half.
• Next, juice the lime. Divide lime juice in half.
• Add 1 tablespoon of olive oil to the steak, and 1 tablespoon to the shrimp. Pour the lime juice into each bowl, then add the seasoning. Toss to coat. Refrigerate the shrimp as the steak is cooked.
• Add a splash of olive oil to the pan, just enough to coat the bottom and prevent sticking. Next, add the steak strips and cook for 2 minutes per side. (Allow steak to cook to just under medium rare and the steak temperature will rise as it rests. Medium Rare is 130 degrees so remove from heat at 125 degrees.
• Remove steak and let rest on a wooden cutting board as the shrimp is cooked. Drain excess liquid from the pan and return to the stovetop.
• Add the shrimp into the hot pan in a single layer. Cook for 1 minute per side. Remove from heat.
• Wipe the pan clean. Return to the stovetop over medium heat.
• Prepare the spicy garlic sour cream. In a small mixing bowl, combine sour cream, sriracha, garlic paste, lime juice, and a pinch of black pepper. Whisk until smooth.

Warm Tortillas

• Wrap the stack of tortillas with a damp paper towel and place onto a microwave safe plate. Microwave for 30 seconds. Tortillas need to be warmed beforehand or they will tear. You can also place each tortilla on to your skillet for 10-20 seconds too. I prefer the results from the microwave.

Build Burrito

• Add burrito fillings in the middle, in a line down the center of each tortilla. Leave 1” of space free at the top. First, spread a dollop of spicy sour cream down the center of the tortilla. Next, add pico de gallo and diced avocados. Add chopped romaine and rice, then 2-3 slices of steak and 4-5 shrimp to top. Use your largest mixing bowl to act as a dome over your tortillas to keep them warm while you work to create them.
• Fold the top and bottom of the tortilla in and tightly roll over the filling until tortilla is sealed.

Toast Burrito

• Add a splash of olive oil to the hot pan, just enough to cover the bottom, and swirl to coat.
• Set the burrito's seam side down onto the pan and cook for 2 minutes. You can skip this step but I highly recommend you doing it. The heat lightly toasts the bottom of the burrito and seals the seam up nicely. Your burrito will be less soggy, be less messy to eat and adds crunch. Toast as many burritos as desired.
• Serve and enjoy every bite.