Cinco de Mayo Feast: Surf and Turf Mexican Soft Tacos

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Registered: 07-21-2001
Cinco de Mayo Feast: Surf and Turf Mexican Soft Tacos
Thu, 05-05-2011 - 3:03pm

Cinco de Mayo Feast: Surf and Turf Mexican Soft Tacos Ingredients
  • For the Marinated Steak
  • 4 cloves garlic, finely chopped
  • 1 round tablespoon ancho chili powder or other mild-medium chili powder
  • 1/4 cup Worcestershire sauce
  • About 1/3 cup EVOO - Extra Virgin Olive Oil
  • Salt and lots of coarse black pepper
  • 4 6-to 8-ounce flat iron steaks or 1 1/2 to 2 pounds flank steak
  • For the Pickled Red Onions
  • 1 small onion, sliced and separated
  • 2 limes
  • Salt and pepper
  • For the Rice
  • 1 package defrosted frozen spinach, defrosted and wrung dry
  • 1 small jalapeno pepper, seeded and chopped
  • 1 large clove garlic, grated or pasted
  • A handful of cilantro
  • 2 1/2 cups chicken stock
  • 1 1/2 cups of organic, white, long grain rice
  • Drizzle of EVOO - Extra Virgin Olive Oil
  • For the Horseradish Sour Cream
  • 2 level tablespoons prepared horseradish
  • 1 cup sour cream
  • 1 ripe avocado
  • 1 tablespoon lemon juice
  • Salt, to taste
  • For the Salsa
  • 4 plum tomatoes, seeded and finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • A handful of cilantro leaves, finely chopped
  • Salt, to taste
  • For the Shrimp
  • A drizzle of EVOO - Extra Virgin Olive Oil
  • 2 slices bacon, finely chopped
  • 1 pound medium shrimp, deveined, tails removed and coarsely chopped
  • 1/2 teaspoon each paprika, cumin and coriander
  • 1/2 lemon

16 soft tacos, corn or flour, heated or charred

Refried or black beans, to serve along side

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