Taco Cocktail Food

TACO COCKTAIL

Steps:

• Puree 1/2 cup each tomato juice and beef broth, 6 nacho-flavored chips, 1/4 cup cilantro, 4 jalapeno slices, 1/2 teaspoon ancho chile powder and 1/4 teaspoon ground cumin; strain through a fine-mesh sieve. For each cocktail, combine 2 ounces of the tomato mixture, 1 ounce tequila, 1/2 ounce mezcal, 1/4 ounce lime juice and a pinch of salt in a shaker with ice. Shake, then strain into an ice-filled glass rimmed with ground nacho-flavored chips mixed with more chile powder and cumin; top with Mexican lager. Garnish with cilantro, limes, jalapenos and/or radishes.

PO'BOY TACOS

Steps:

• Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado with lime juice until combined; set aside., In a shallow bowl, mix flour, cornmeal and Creole seasoning. Add shrimp, a few pieces at a time, and turn to coat; shake off excess. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 4-6 minutes., Spread avocado mixture over tortillas. Top with shrimp, mayonnaise mixture, tomato and cilantro.