2 c chopped prime rib
1 onion, sliced thin
2 tsp grape seed oil
1 avocado, sliced thin
In a medium pan, heat oil over medium heat, add onions and cook until soft, add meat and cook until just warmed through.
Spread some horseradish cream on the taco shells, top with avocado, meat and cilantro.
For horseradish cream whip 1/4 c heavy cream with 1 tbsp red wine vinegar, stir in 2 tbsp horseradish.