Cilantro-Lime Fullblood Wagyu Tenderloin Tacos

Cilantro-Lime Fullblood Wagyu Tenderloin Tacos

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
  1. Remove the Fullblood Wagyu beef tenderloin tips from the freezer, and place them in the refrigerator 24 hours prior to making this recipe.

  2. Combine the cumin, kosher salt, freshly ground black pepper, canola oil, lime zest, and half of the lime juice in a medium bowl.

  3. 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.

  4. Mix the marinade until incorporated, and then add the Fullblood Wagyu tenderloin tips to the marinade.

  5. Let the tenderloin tips marinade in the refrigerator for 1 hour.

  6. 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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