Cinco de Mayo Feast: Surf and Turf Mexican Soft Tacos

For meat, combine garlic, chili powder, Worcestershire and EVOO. Season steak with a little salt and lots of black pepper, and cover in dressing. Marinate for 30 minutes or up to a few hours.

Place onions in small bowl and dress with lime juice, salt and pepper. Toss to coat and reserve.

30 minutes before dinner, start the rice: Place spinach, jalapeo, garlic and cilantro in food processor and finely chop. Reserve in a small bowl. Bring chicken stock to a boil and add rice. Stir, bring to a boil, add a drizzle of oil and reduce heat to simmer. Cover and cook 16 minutes then add in spinach mixture and stir to combine. Cover and cook 1-2 minutes more then turn off heat. Season rice with salt and pepper to taste.

While rice cooks, heat flat griddle or grill pan or large cast-iron skillet over medium-high heat.

Meanwhile, rinse the processor bowl and return it to the base for the Horseradish Sour Cream. Add horseradish, sour cream, avocado, lemon juice and salt, and process into a smooth sauce. Transfer to serving bowl and reserve.

For the salsa, combine tomatoes in a small bowl with jalapeos and cilantro, and season with salt.

Cook meat 8-12 minutes for rare to medium-well, turning once. Let meat rest a few minutes then slice thinly against grain.

Heat a skillet over medium high heat with a drizzle of EVOO, add bacon and render then add shrimp and cook to pink, 3-4 minutes, season with paprika, cumin, coriander.

To serve, serve sliced steak and shrimp with tortillas, horseradish sour cream, tomato salsa and pickled onions for topping. Serve green rice and refried or black beans alongside.