Southwest Beef Tenderloin Tacos

🥘 Ingredients

• beef tenderloin filets
  20 oz
• cooking oil
• flour tortillas
  12 unit
• green bell pepper
  2 unit
• lime
  2 unit
• monterey jack cheese
  ½ cup
• pepper
• red onion
  2 unit
• salt
• scallions
  4 unit
• sour cream
  6 tbsp
• southwest spice blend
  2 tbsp
• tomato
  2 unit

🍳 Cookware

• small bowl
• large pan

1. 

   1

   Wash and dry produce. Dice tomato into 1/2-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: 4 unit, lime: 2 unit, red onion: 2 unit, green bell pepper: 2 unit
2. 

   2

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

   salt, pepper, sour cream: 6 tbsp, southwest spice blend: 2 tbsp
3. 

   3

   Pat beef tenderloin filets dry with paper towels; thinly slice against the grain. Season all over with remaining Southwest Spice Blend, salt, and pepper. **Swap in beef* for steak.**

   beef tenderloin filets: 20 oz
4. 

   4

   Heat a drizzle of cooking 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, 3-6 minutes.

   cooking oil
5. 

   5

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

   flour tortillas: 12 unit
6. 

   6

   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. **Beef is fully cooked when internal temperature reaches 145°.**

   monterey jack cheese: ½ cup