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Cilantro-Lime Fullblood Wagyu Tenderloin Tacos
Cilantro-Lime Fullblood Wagyu Tenderloin Tacos
"Cilantro-Lime Fullblood Wagyu Tenderloin Tacos: These cilantro-lime tacos are creamy, cheesy, and savory! The Fullblood Wagyu tenderloin tips are marinated, pan-seared and finished in the oven before being topped with crumbled queso fresco, cilantro, tomatoes, and jalapeno cream sauce! Make this your go-to recipe if you want tasty tacos with a little heat! Please see Double 8 Cattle Company Recipes for more and those similar to this recipe. Follow us on Twitter and Instagram for the newest recipes featuring Fullblood Wagyu. "
Makes4 Tacos
Preparation Time40 min
Cooking Time40 min
Cooking MethodSkillet
Ingredients
- 2 Double 8 Cattle Company Fullblood Wagyu Tenderloin Tips
- 1 Small Red Onion (diced)
- 1 cup Grape Tomatoes (quartered)
- 1 package Queso Fresco (crumbled)
- 1 package Small Flour or Corn Tortillas
- 1 Lime (to garnish)
- 1 BUNCH Cilantro (finely chopped)
- 1 Lime (zest and juiced)
- 2 teaspoons Canola Oil
- 1 teaspoon Kosher Salt
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Remove the Fullblood Wagyu beef tenderloin tips from the freezer, and place them in the refrigerator 24 hours prior to making this recipe.
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Combine the cumin, kosher salt, freshly ground black pepper, canola oil, lime zest, and half of the lime juice in a medium bowl.
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Finely chop the cilantro leaves and stems. Place about 1/4 cup of the chopped cilantro in the bowl. Reserve the rest of the chopped cilantro for later use.
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Mix the marinade until incorporated, and then add the Fullblood Wagyu tenderloin tips to the marinade.
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Let the tenderloin tips marinade in the refrigerator for 1 hour.
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Note: You can make the jalapeño sauce up to one week in advance and store in the fridge or freezer until ready to use.
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