Grilling - Puesto filet mignon taco recipe
Author: Amalia Fitzloff
These tasty tacos made with tender filet mignon, tasty slaw, crumbly cotija cheese, tangy pickled onions, fire roasted salsa and crema totally hit the Tex-Mex spot! These easy Grilled Steak Street Tacos are filled with tender Filet Mignon, fresh mango, creamy avocado, and charred onions.
Grilled Filet Mignon Street Tacos
These easy Grilled Steak Street Tacos are filled with tender Filet Mignon, fresh mango, creamy avocado, and charred onions. It's the perfect 20 minute steak dinner that tastes like a flavor bomb went off in your mouth!
Provided by: Krista
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 9
Provided by: Krista
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 9
Ingredients:
- 3 (6oz) Omaha Filet Mignons
- salt & pepper to season
- 1 mango, diced
- 2 avocados, sliced
- 1 red onion, 1/2″ thick slices
- 4 limes, halved
- 1/2 cup of queso fresco
- 12 corn tortillas
- {optional} fresh cilantro & fresh jalapeno slices
How to cook:
- Grilled Filet Mignon Tacos:
- Heat grill to medium high heat.
- Remove filet mignon from refrigerator ten minutes prior to grilling. Generously season with salt and pepper on both sides.
- Place red onions slices and limes on grill. Grill limes for about 4-5 minutes, flesh side down. Grill onions for 4-5 minutes per side. Remove from grill and let sit.
- Place filet mignon on grill. Grill each side for 3-4 minutes for medium rare or 4-6 minutes for medium/medium well.
- Remove from grill and let sit.
- Place corn tortillas on grill and grill for 1 minute per side. Remove from grill.
- Thinly slice filet mignon.
- Assemble tacos: corn tortilla, steak, diced mango, a couple slices of red onion, 1 teaspoon of queso fresco, 1-2 slices of avocado. Squeeze grilled lime over tacos and serve!
SHORT RIB QUESABIRRIA AND FILET MIGNON TACOS
SHORT RIB QUESABIRRIA AND FILET MIGNON TACOS | SAN DIEGO RESTAURANT | PUESTO
Duration: 10:17
Filet Mignon Tacos {Cafe ML Copycat}
These tasty tacos made with tender filet mignon, tasty slaw, crumbly cotija cheese, tangy pickled onions, fire roasted salsa and crema totally hit the Tex-Mex spot!
Provided by: Felesha Bell
Total time: 70 minutes
Cook time: 10 minutes
Prep time: 60 minutes
Yields: 6 servings
Cuisine: Tex-Mex
Number of ingredients: 19
Provided by: Felesha Bell
Total time: 70 minutes
Cook time: 10 minutes
Prep time: 60 minutes
Yields: 6 servings
Cuisine: Tex-Mex
Number of ingredients: 19
Ingredients:
- 2 T. extra virgin olive oil
- 4 beef tenderloin filets
- kosher salt (to taste)
- black pepper (to taste)
- cumin (to taste)
- chili powder (to taste)
- garlic powder (to taste)
- 6 flour tortillas (fajita sized)
- 2 c. shredded cabbage
- 1/2 lime (juiced)
- salt (to taste)
- Mexican Crema (garnish)
- Fire Roasted salsa (garnish)
- Cotija Cheese (garnish)
- Pickled Onions (recipe)
- 1/2 red onion (sliced)
- 3/4 tsp. kosher salt
- 1 and 1/2 tsp. sugar
- 1/4 c. apple cider vinegar
How to cook:
- Add all pickled onion ingredients to a bowl and combine well. Allow flavors to meld at room temperature for a minimum of 1 hour.
- Place cabbage in a small bowl and mix with lime juice and salt to taste.
- Heat grill pan on medium-high heat with olive oil.
- While pan is heating, season filets on both sides with desired amounts of salt, pepper, cumin, chili powder and garlic powder.
- Grill steaks for about 5 minutes on each side for medium (pink center).
- While steaks are grilling, heat tortillas individually in an ungreased skillet on medium-high for 10 seconds on each side.
- Remove the steaks from the heat and allow them to rest for a few minutes so the juices can redistribute. Slice steaks into thin strips.
- Top each tortilla with 1/3 c. of slaw, a few strips of steak, crema, salsa, cotija and onions. Say Grace and enjoy!
Crispy Cheese Tacos Recipe
Grated cheese is a common taco topping, but it's also a boring one, failing to take advantage of the cheese's best assets: its melting and crisping abilities. The solution is the here with these crispy cheese tacos, in which we fuse melted, crisped cheese to a tortilla, which can then be stuffed with all sorts of fillings.
Provided by: Joshua Bousel
Total time: 15 minutes
Yields: 8 servings
Cuisine: Mexican,Tex-Mex
Number of ingredients: 2
Provided by: Joshua Bousel
Total time: 15 minutes
Yields: 8 servings
Cuisine: Mexican,Tex-Mex
Number of ingredients: 2
Ingredients:
- 4 ounces grated parmesan, Manchego, Cheddar, or other hard or semi-hard cheese
- 8 corn tortillas
Nutrition:
- Calories: 112 kcal
- Carbohydrate: 13 g
- Cholesterol: 12 mg
- Fiber: 2 g
- Protein: 5 g
- Saturated Fat: 2 g
- Sodium: 267 mg
- Sugar: 0 g
- Fat: 5 g
- Serving Size: Makes 8 Cheese-Crisp Tortillas
- Unsaturated Fat: 0 g
- Arrange 1/2 ounce of cheese on one side of a non-stick skillet in a 5- by 2-inch rectangle. Turn heat to medium-low. When cheese begins to melt, place 1 tortilla on top of cheese so that roughly half the cheese is covered by the tortilla.
- Let cheese cook until it turns an even golden brown color. Remove pan from heat and let stand until cheese cools and firms up slightly.
- Carefully slide a thin spatula under cheese and remove tortilla from pan. Fill as desired (see note) and serve immediately. Repeat with remaining cheese and tortillas.
