Prime Rib Tacos with Avocado Horseradish Sauce

Need a delicious dish to add to your Mother’s Day menu? Try out this prime rib taco recipe!

• 1 tbsp. Villa Frizzoni® Olive Oil
• 1/2 onion, sliced
• 2 cloves garlic, chopped
• 2 cups Prairie Creek® Prime Rib,
cooked and sliced
• 8 Vista Verde® Corn Tortillas
• XTREME High Oleic Canola Oil
• 1/4 cup cilantro

• 1 avocado, pitted and removed from skin
• 2 cloves garlic
• 2 tbsp. lemon juice
• 1 tsp. prepared Cobblestreet Market® horseradish
• 1/4 tsp. Salt

1. Place avocado, garlic, lemon juice, horseradish and salt together in a food processor. Process until smooth. Transfer to a bowl, cover and refrigerate while you prepare the tacos.

2. Heat olive oil in a skillet over medium heat. Cook onions until softened, about 3 minutes. Stir in garlic and sliced prime rib. Cook just until the prime rib is warmed through. Transfer to a plate and keep warm.

3. In the same skillet you cooked the meat, heat a thin layer of oil. Fry a taco shell, 30 seconds on each side, and transfer to a paper towel lined plate. Repeat with remaining taco shells.

4. Place a spoonful of prime rib mixture in the middle of a shell. Spoon avocado sauce on top. Sprinkle with cilantro. Repeat with remaining ingredients.

Serve and enjoy.

For more Mother’s Day inspiration, check out our preparation tips and timeline.