Prime Rib and Horseradish Guacamole Tacos
Delicious leftover Prime Rib is transformed on the Traeger Flatrock griddle to become tasty tacos complimented with a horseradish guacamole.
Equipment
- Traeger Flatrock griddle
- Cutting board and knife
- Spatula
- Cheese grater
- bowl and spoon
Ingredients
- 2 cups cubed leftover Prime Rib
- 1 white or yellow onion
- 1 cup white cheddar cheese
- 4-6 flour tortillas
- 2 avocados
- 3 tbsp horseradish
- 1 tbsp Garlic Junkie seasoning
- 1 small tomato
- 2 tsp cilantro
- 3 tbsp chopped red onion
- juice of 1/2 a lemon
- 1 tbsp butter
- Hot sauce optional
Instructions
- Begin by preheating your Traeger Flatrock griddle (one zone) to medium heat.
- Assemble your ingredients and make the horseradish guacamole.
- In a bowl, combine the avocado, tomato, onion, cilantro, lemon and horseradish and stir to mix.
- Season with Garlic Junkie seasoning and adjust to taste.
- Cube the Prime Rib into 1/2 inch dice.
- Dice the onion into 1/2 inch pieces.
- Finely shred the cheddar cheese.
- On the griddle, begin by cooking the onions in the butter until golden and turning translucent (about 5 minutes).
- Add the cubed Prime Rib and cook, turning frequently, until golden brown and heated through.
- Add the cheddar cheese and cover until the cheese begins to melt.
- Warm the tortillas on the griddle until golden brown.
- Stir the meat/cheese/onion mixture to ensure the cheese melts well.
- Transfer the meat to a bowl and the tortillas to a cutting board.
- Top each tortilla with a generous scoop of horseradish guacamole.
- Pile meat/cheese/onion mixture atop each tortilla.
- Drizzle with hot sauce, if desired, and serve your Prime Rib and horseradish guacamole tacos while hot.