Recipe: Beef Tenderloin Tacos

Beef Tenderloin Street Tacos w/ peach salsa

Since it is taco Tuesday, this is a fitting recipe to put together!  My love for red meat has survived the test of time.  I have learned better ways of cooking it and making sure you can cut it with a fork is important to me.  These beef tenderloin tacos are the absolute best!  Here i

Ingredients

1. 8oz Beef tenderloin
2. Mission Street taco Shells
3. 1 Peach cubed
4. 2 tomatoes (diced)
5. ½ medium avocado (peeled and sliced)
6. ½ large onion (diced)
7. Cilantro Paste
8. Lime juice
9. Salt and Pepper to taste

1. It all starts with the beef.  Using 1 tbsp olive oil, warm in a cast iron pan.  Once warm, salt/pepper your steak and allow it to sear (5 min on each side) and spray with lime juice every 1:30 – 2:00 min.  Once the steak is seared, remove the pan from the stove and place in the oven for 15 min or until internal temp is 135 degrees
2. Meanwhile, you will add the diced peach to the diced tomatoes and onions.  Using the cilantro paste, you will add 1 tbsp in and mix gentle with a fork.  
3. Take two – four of the mission tortillas and place in the air fryer for 5 min so they are warm and crisp but not breakable.
4. Once the tenderloin is complete, let it sit for three to five minutes to rest. 
5. Once rested, cute the tenderloin into cubes and begin to plate your tacos w/ 2 oz per taco
6. using half an avocado, peel the skin and slice into decorative slices.
7. sprinkle with salt and pepper to taste and enjoy

each serving is 2 tacos

569.5 calories
25.5g carbs
20g fiber
37g protein
35g fat