Tacos Recipe

Inspired by Greystone Prime Steakhouse & Seafood

Time30m

Serves4

Blackened salmon or garlic prime beef, shaved red cabbage, corn pico, chipotle aioli, lime (no combinations)

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Frequently paired with

The best thing to pair and share with TACOS

Selected to serve

Shrimp delicious Cocktail

cocktail of shrimp, flavored with gallo, & our sliced special avocado sauce, pico de veg.

fresh · zesty · creamy

Open pairing →

Ingredients

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Protein

4 pieces Salmon fillets

1 pound Garlic prime beef (sliced thinly)

Vegetables

2 cups Red cabbage (shaved)

1 cup Corn (fresh or canned)

2 pieces Lime (for juicing)

Sauce

1 cup Mayonnaise

2 tbs chipotle peppers in adobo sauce

Taco Shells

8 pieces Taco shells

Spices

2 tsp Watkins paprika

1 tsp Cayenne pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

to taste Celtic sea salt

to taste black pepper

Method

Cooking the Protein

For Blackened Salmon

In a small bowl, mix paprika, cayenne, garlic powder, onion powder, salt, and pepper. Rub the spice mix onto the salmon fillets. Heat a skillet over medium-high heat and add a little oil. Cook the salmon for about 4-5 minutes on each side until blackened and cooked through.

For Garlic Prime Beef

In a bowl, season the thinly sliced garlic prime beef with salt and pepper. Heat a skillet over medium-high heat, add oil, and sear the beef for about 3-4 minutes until it's browned and cooked to your liking.

Preparing Corn Pico and Sauce

In a bowl, mix the corn with lime juice and a pinch of salt to create a fresh corn pico.

In a separate bowl, combine mayonnaise and chipotle peppers to create the chipotle aioli.

Assembling Tacos

Warm the taco shells as per package instructions. Assemble each taco by layering the blackened salmon or garlic prime beef, shaved red cabbage, corn pico, and drizzle with chipotle aioli. Squeeze fresh lime juice over the top.