Taco Spiced Michelada Food

MICHELADA FLANK STEAK TACOS

Steps:

• For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steak, sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steak from the bag and discard the contents. Pat the steak dry on both sides and sprinkle lightly with more salt and pepper.
• For the pico de gallo: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use.
• For the rub: Preheat the grill of a smart countertop grill to high heat. Combine the chile-lime seasoning, chile powder and zest in a small bowl. Sprinkle the seasoning all over the steak and rub into both sides. Place the steak on the grill, cover and cook until the internal temperature reaches 120 degrees F for medium-rare, flipping halfway through, about 8 minutes total. Remove the steak to a plate, cover loosely with aluminum foil and let rest for 10 minutes.
• Thinly slice the steak against the grain. Make tacos with warmed tortillas and the prepared pico de gallo.

TACO-SPICED MARGARITA

Steps:

• Combine some salt and taco seasoning in a saucer. Rim 6 martini or rocks glasses by running a lime wedge around the edges of the glasses, then dipping in the salt-taco seasoning mixture.
• Combine the tequila, lime juice, Lime and Taco Simple Syrup, orange liqueur and several ice cubes in a cocktail shaker. Shake well until chilled.
• Fill the prepared glasses with ice, then strain the drink through the top of the cocktail shaker into the glasses. Garnish with lime wedges.
• Place the lime zest in a heatproof bowl.
• In a medium saucepan, combine the sugar, taco seasoning, 1/2 salt and 2 cups water. Bring the mixture to a full boil. Pour the hot syrup into the bowl of zest and set aside to steep for 15 minutes. Strain into a glass jar or other container and let cool completely before making drinks. Simple syrup keeps refrigerated up to 4 weeks.

SPICY TACO SALAD

Steps:

• Preheat the oven to 375 degrees F. Toss the tortilla strips on a baking sheet with 1 tablespoon of oil, 1 teaspoon taco seasoning and 1/4 teaspoon salt. Spread out into an even layer and bake, stirring occasionally, until golden brown and crisp, about 20 minutes.
• Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add the remaining 1 1/2 teaspoons taco seasoning and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the jalapeños, brine and 1/2 teaspoon salt.
• Toss the beans, slaw mix, cilantro, Cheddar, tomatoes and onion with the taco-jalapeno dressing in a large serving bowl. Season with salt. Top with the tortilla strips and dollops of sour cream if using.
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BLACKENED FISH TACOS WITH CHILI-SPICED SLAW AND CHARRED SCALLION SALSA

Steps:

• For the fish: Drizzle each fish fillet with oil and sprinkle lightly with salt. Dust both sides of each fillet with a thin, even layer of the taco seasoning.
• Heat a large cast-iron pan on the hottest part of a grill or on the stove over high heat. Add a thin layer of oil to the pan and heat until the oil just begins to smoke. Carefully add the fish and cook, undisturbed, until blackened, about 3 minutes. Gently turn the fish over with a spatula and blacken on the second side, another 3 minutes. Remove the fish to a rack to cool slightly before plating.
• For the slaw: Combine the cabbage, carrots and scallion in a large bowl. Season with salt and pepper and mix well. Set aside.
• In a separate bowl, whisk together the jalapeno, mayonnaise, sour cream, vinegar, sugar and chili seasoning in a medium bowl. Add to the cabbage mixture and mix well to combine. Taste for seasoning and add more salt, pepper or sugar if desired.
• Place a few strips of the blackened fish on a warmed soft tortilla and drizzle with Charred Scallion Salsa. Top each taco with slaw and serve with a wedge of lime.
• Preheat a grill for cooking over medium-high heat. Place the scallions and jalapeno on a large plate or baking pan. Drizzle with oil and sprinkle with salt and pepper.
• Place the vegetables on the grill and cook until charred on all sides, about 10 minutes total.
• Combine the cilantro, scallions and jalapeno in a blender or food processor and pulse until finely chopped. Transfer to a bowl and stir in the paprika, garlic, cumin, lime juice and olive oil. Season to taste with salt and pepper. Store tightly covered in the refrigerator up to 10 days.

CRUNCHY MICHELADA

Steps:

• Add the vegetable oil to a medium saucepan and heat over medium-high heat until hot. Add the tortilla strips, in batches if needed, and fry until crisp on both sides, 3 to 5 minutes. Remove to a paper towel lined plate and season with salt.
• Combine the salt and chipotle powder in a small mixing bowl and place on a flat tray or a large container lid. Set aside.
• Reserve 1 tablespoon lime juice in a small dish and combine the remaining lime juice with the tomato juice, hot sauce and Worcestershire and mix well. In a small bowl, mix the diced radishes, celery and cucumber.
• Dip the rims of 6 pint glasses into the lime juice, then into the salt mixture so a generous coating is on each rim.
• Put a couple large cubes of ice into each glass. Evenly divide the vegetable mixture on top of the ice. Divide the hot sauce-tomato juice equally among the glasses, then top with the beer. Garnish each with two tortilla strips.

MICHELADA

Steps:

• Combine the salt and chili powder on a small plate. Rub the lime wedge along the rim of a large lager beer glass, and then dip the rim into the chili salt. Fill the glass with the ice. Pour in the lime juice, tomato juice, hot sauce, Worcestershire and beer. Stir briefly to incorporate. Garnish with the lime wedge.