Filet Mignon Tacos with Avocado Crema

• (2) 8 oz Signature Filet Mignons
• 10-12 street size corn tortillas
• 2 tsp of black pepper
• 2 tsp of chili powder
• 2 tsp of cumin
• 2 tsp of dried oregano
• 2 tsp of garlic powder
• 2 tsp of salt
• 2 tbsp avocado oil
• Cotija cheese, for serving

Pickled Onions

• 1 red onion, very thinly sliced
• 4 limes, juice of
• 1 tsp coconut sugar
• 1/4 tsp salt

Avocado Crema

• 1 ripe avocado, peeled and pitted
• 1 lime, juice of
• 2 garlic cloves
• 1/2 cup cilantro
• 1/3 cup Greek yogurt
• 1 tbsp avocado oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• Water, as needed

Instructions:

1. Remove filets from the refrigerator. Let them rest on the counter for 30 minutes.
2. Prepare the pickled onions: Add onions to a medium bowl. Mix in lime juice, sugar, and salt. Set aside.
3. Make the crema: Blend all crema ingredients (except the water) until smooth. Add water 1 tbsp at a time until desired consistency is reached. Set aside.
4. Prepare the filets: In a small bowl, combine black pepper, chili powder, cumin, garlic powder, oregano, and salt. Pat filets completely dry with paper towels. Press seasoning onto the filets, fully coating all edges.
5. Heat a cast-iron pan to medium-high heat. Once pan is very hot, add oil, then the filets. Sear each side (including the edges) 3-4 minutes each. Remove filets from pan and set aside to rest at least 10 minutes.
6. In a separate pan, heat the tortillas about 2 minutes on each side. For charred tortillas, carefully heat one tortilla at a time over a gas stove burner, about 30 seconds on each side, using tongs to flip.
7. Use a sharp knife to slice the filets into slices about 1/2” thick.
8. Assemble the tacos: To a tortilla, add 2 slices of filet, pickled onions, cotija, then crema.