While I was testing prime rib recipes, I found myself with a lot of left over prime rib. Terrible right? Yeah, I know. It’s a tough job I’ve got. :) But all my leftovers got me thinking that those of you that are making prime rib for your Christmas feast might have some leftovers too and might be looking for something to do with them. Well look no further, these Prime Rib Tacos with Avocado Horseradish Sauce are the perfect way to use your prime rib leftovers.
When I was thinking about what kind of thing to make with the leftovers, I was thinking that I wanted to do something nontraditional. Something completely different because I don’t know about you but when December 26th rolls around, I’m ready for anything and everything but traditional American food.
So I thought tacos.
It is always a good time for tacos. Especially on December 26th because in my mind, once Christmas is over it should be summer. Really. The year should just go from May to December and then repeat.
I say this only because Seattle in the Winter is just so blah. It doesn’t snow. The sun doesn’t shine. It’s just gray. And cloudy. And rainy. And leaves me longing for warm summer days when I’ve got an ice cold corona in one hand and a taco in the other.
These tacos won’t make the calendar jump ahead 6 months but they might just bring a little bit of brightness to these early winter days. And while I should say that the prime rib is the star because, after all, it is prime rib, the avocado horseradish sauce steals the show. It’s creamy, citrusy and has the perfect amount of kick. I can already tell it’s a sauce I’ll be making all year long.
Start by preparing the avocado horseradish sauce. 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.
Heat olive oil in a skillet over medium heat. Cook unions 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, cover with aluminum foil to keep warm.
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.
To assemble a taco, 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.