Southwest Beef Tenderloin Tacos: Pico de Gallo & Spiced Crema

🥘 Ingredients

• Monterey Jack Cheese
  ½ cup
• Southwest Spice Blend
  1 unit
• beef tenderloin filets
  10 oz
• flour tortillas
  4 unit
• green bell pepper
  1 unit
• lime
  1 unit
• olive oil
  2 tbsp
• red onion
  1 unit
• scallions
  2 unit
• sour cream
  2 tbsp
• tomato
  2 unit

🍳 Cookware

• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry produce.
2. 

   2

   Dice tomato into ½-inch pieces. Trim and thinly slice scallions , separating whites from greens. Quarter lime . Halve, peel, and thinly slice red onion . Halve, core, and thinly slice green bell pepper into strips.

   tomato: 2 unit, scallions: 2 unit, lime: 1 unit, red onion: 1 unit, green bell pepper: 1 unit
3. 

   3

   In a small bowl , combine tomato, scallion greens, and juice from half the lime. Season with salt and pepper.
4. 

   4

   In a separate small bowl , combine sour cream and a pinch of Southwest Spice Blend . Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 2 tbsp, Southwest Spice Blend: 1 unit
5. 

   5

   Pat beef tenderloin filets dry with paper towels; thinly slice against the grain.

   beef tenderloin filets: 10 oz
6. 

   6

   Season all over with remaining Southwest Spice Blend, salt, and pepper.
7. 7

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak, onion, bell pepper, and scallion whites. Cook, stirring occasionally, until veggies are tender and steak is cooked to desired doneness ⏱️ 5 minutes .

   olive oil: 2 tbsp
8. 8

   Wrap flour tortillas in damp paper towels; microwave until warm and pliable ⏱️ 30 seconds .

   flour tortillas: 4 unit
9. 9

   Divide tortillas between plates; fill with steak and fajita veggies. Top with Monterey Jack Cheese , pico de gallo (draining first), and spiced crema. Serve with remaining lime wedges on the side.

   Monterey Jack Cheese: ½ cup