Marinate skirt steak with 1 oz vodka, horseradish, and tomato juice overnight.

Drain marinade. Lightly rinse. Pat dry with paper towels.

Heat a medium sized saute pan with enough oil to cover the bottom.

Season steak with celery salt and black pepper.

Add onions with a tiny bit of celery salt and black pepper. Saute on high heat for 1 minute.

Add steak. Saute briefly until approximately 70% cooked, about 2 minutes. Add garlic and smoked paprika during last 30 seconds.

Add worcestershire sauce and 1 oz vodka. Scrape up any brown bits on the bottom of the pan with a wooden spoon. Reduce until nearly dry.

Add bloody mary mix, A1 sauce, and pickle juice. Reduce heat to medium-high. Cook until nearly dry, about 1-2 minutes.

Top tacos with avocado and shredded cheese blend.

Variations; Celery, horseradish sauce, pico de gallo, salsa, corn, sofrito, beer, diced tomatoes, tomato puree, crushed tomatoes, crushed pepper flakes, coriander seed, cilantro, scallions, chives, cayenne, jalapenos, shallots, habanero, bacon, oregano, marjoram, mint, oregano, parsley, lime, lemon, fennel, fennel seed, olives, blue cheese, feta, goat cheese, chili powder, serrano, ancho chile, chipotle, basil, mozzarella, almond, red onion, Vidalia onion, capers, pearl onion, asparagus, raw or roasted bell peppers, parmesean, leeks, spinach, sea salt, red wine vinegar, sherry, black beans