Everything You Need to Throw an Amazing Al Fresco Summer Fiesta

DIRECTIONS

1. On a hot grill (we used a grill pan) cook the pineapple slices on each side for 1-2 minutes. You want the slices to be just charred and not burnt. Cut into wedges and reserve for garnish.
2. In a large cocktail shaker or glass beaker add in pineapple chunks and agave. Muddle together for a minute or until pineapple has been smashed and the juices released.
3. Add in pineapple juice, orange liqueur, mezcal, and lime juice. Stir or shake well (30-60 seconds). Strain cocktail into a glass filled with crushed ice. For extra pineapple flavor, strain 3⁄4 of the cocktail and leave the rest unstrained.
4. Garnish with charred pineapple slices.

DIRECTIONS

1. Pour the salt into a shallow dish. Rim 6-8 lowball glasses with a lime wedge and dip into the kosher salt.
2. In a large pitcher add the tequila, lime juice, Cointreau, and agave to taste, and stir for 30 seconds. (Note: the agave nectar is totally to your preference! Some days I like a sweeter margarita and put the full cup of agave and other days I only like a small amount. Start out with 1⁄2 cup and taste test your way up.)
3. Place the margarita batch into the fridge for 1-2 hours before serving or fill glasses with crushed ice. Garnish with lime wedges and serve.

DIRECTIONS

For the Blackened Fish:

1. In a small bowl, combine smoked paprika, onion powder, garlic powder, dried oregano, brown sugar, salt, cayenne pepper, ground black pepper, and mix to combine spices.
2. Rub cod fillets with blackened spice blend on each side of fish fillet.
3. Grease your grill well and turn to medium heat.
4. Note: you can also use a cast iron grill pan; just be sure it’s well-oiled. Cook fish for 1-2 minutes on each side. Remove from grill and break into chunks.
   

For the Zesty Cabbage Slaw:

• In a medium bowl, toss the cabbage, cilantro, lime juice, cumin, and salt.
• Cover and refrigerate until tacos are ready to be assembled.

To assemble:

1. Heat corn tortillas on a gas stove top or cast iron skillet for 30 seconds.
2. Layer on chunks of blackened cod, a handful of cabbage slaw, avocado slices, and jalapeño slices.
   

DIRECTIONS

For the Steak:

1. In a small bowl, combine the salt, garlic powder, black pepper, and chili powder. Rub the seasoning mixture onto both sides of the steak.
2. On a grill or grill pan, cook for 1-2 minutes per side.
3. If using a cast iron skillet, drizzle pan evenly with oil. Chop steak up into strips.

For the Chimichurri:

• In a small bowl, whisk all the ingredients together.
• Refrigerate until steak has finished cooking.
  

For the Mango Salsa:

1. In a medium bowl, combine all of the ingredients.
2. Refrigerate until ready to serve.

For the Avocado Crema:

1. Blend all ingredients in a blender or food processor until smooth and creamy.
2. Transfer to a bowl and cover until serving.

To Assemble:

1. Heat corn tortillas on a gas stove top or cast iron skillet for 30 seconds.
2. Layer corn tortilla with a spoonful of avocado crema, steak strips, a drizzle of chimichurri, mango salsa and radish slices.
   

DIRECTIONS

For the Chicken:

1. Season chicken generously with taco seasoning on both sides. In a large Dutch oven or braiser over medium heat, heat the olive oil. Add the onions and cook until translucent, 3-4 minutes.
2. Remove onions from braiser and set aside in separate bowl. Sear chicken on each side for 3 minutes; chicken will continue to cook during braising time.
3. Return the onions to the pot and add the green chiles, chipotles, adobo sauce, garlic, lime juice, and jalapeño.
4. Cover with the chicken broth and beer, adding more broth if needed so the chicken is covered halfway with liquid. Gently stir and bring to a simmer. Cover and let simmer for 30-40 minutes.
5. Remove chicken and shred with two forks. Return chicken back to braising liquid and toss well.

For the Pickled Onions:

1. Thinly slice red onion and place into
   a large mason jar.
2. Pour in apple cider vinegar, sugar, and Kosher salt.
3. Shake jar vigorously and refrigerate for 1 hour. Will keep for 2 weeks.

For Assembly:

1. Heat corn tortillas on a gas stove top
   or cast iron skillet for 30 seconds.
2. Layer on butter lettuce, chicken tinga, pickled red onions, and cotija cheese.