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 extra virgin olive oil (EVOO)
• Salt and lots of coarse black pepper
• 4 flat iron steaks (6-8 ounces each) or 1 1/2-2 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 jalapeño 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 organic, white, long grain rice
• A drizzle of extra virgin olive oil (EVOO)

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 jalapeño pepper, seeded and finely chopped
• A handful of cilantro leaves, finely chopped
• Salt, to taste

For the shrimp:

• A drizzle of extra virgin olive oil (EVOO)
• 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 alongside

Description

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