Luke is a Product Specialist at our Langley location and he is going to be cooking up some surf & turf tacos today in an RV! Follow along to try this recipe on your next camping trip!
- Greek Yogurt
- Franks Hot Sauce
- Sour Cream
- Lemon Juice
- Lime Juice
- Jalapeño Pepper
Combine the ingredients, and blend smooth using an immersion blender.
- Red onion
- Pressed garlic
Slice and dice the ingredients! Mix together to combine, and top with lime juice.
- Red onions
- Jalapeño pepper
- 1/4 red wine vinegar
- 1 tablespoon of salt
- 2 cups water
- Chili Flakes
Slice the onions and Jalapeno peppers and add them to a glass jar.
Bring the water to a boil and add the red wine vinegar, salt, garlic, and chili flakes. Simmer before pouring the mixture into the jar, and refrigerate overnight.
- 1/2 cup olive oil
- 1/2 cup soy sauce
- Swig of Worcestershire
- Teaspoon Siracha
- 2 cloves minced garlic
- 1 teaspoon pepper
Combine ingredients in a bowl and place the steaks into the marinade. Cover and refrigerate for minimum 3 hours – up to 24 hours!
- red onion
- Shredded Monterey Jack Cheese
- Shredded Cheddar Cheese
- Evaporated milk
- Chorizo sausage
Slice and dice tomatoes, red onion, and jalapenos and add them to the bottom of your baking dish.
Top with cheese, Velveeta, chopped cilantro and drizzle evaporated milk over top. Place the baking dish into a preheated oven to melt everything together! Cook some diced Chorizo sausage up in a frying pan and combine with melted dip.
Creating the Taco’s!
Remove steaks from the marinade and pat them dry. Season with Montreal steak spice seasoning and cook them to your liking!
Add prawns to a heated frying pan. Add butter, minced garlic, and Cajun seasoning, stir to cook and combine.
Slice cabbage thinly, and mix with desired amount of Asian sesame vinaigrette.
To build the taco, start by adding the sliced cabbage into a soft taco shell. Next, add some Salsa Fresca, steak strips, prawns, and finally, the taco sauce, pickled onions and some feta cheese!