Southwest Beef Tenderloin Tacos
with Pico de Gallo & Spiced Crema
- Milk
- Soy
- Wheat
We firmly believe the week just isn’t complete without a taco night. If you’re on board, you’re in luck! This week’s 20-minute spin pairs sautéed bell pepper and onion with juicy seasoned steak in steamy-soft tortillas. Tasty fixins are a must, so you’ll top your tacos with fresh homemade pico de gallo, luscious Southwest-spiced crema and Monterey Jack cheese, plus fresh lime wedges if you need a squeeze (and really, who doesn’t?).
Ingredients
2 unit
Scallions
1 unit
Tomato
1 unit
Lime
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Southwest Spice Blend
1 unit
Red Onion
10 ounce
Beef Tenderloin Filets
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Green Bell Pepper
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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 onion. Halve, core, and thinly slice bell pepper into strips.
• 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 (you’ll use the rest in the next step). Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Pat steak* 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.
• Heat a drizzle of 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.
• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates; fill with steak and fajita veggies. Top with Monterey Jack, 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it delicious, but some felt it lacked flavor; consider adding extra Southwest spice or Sriracha for a bolder taste 🌶️.
- Ease of prep: Quick and easy for most, though some noted prep time was longer than expected for chopping vegetables.
- Suggestions: Try heating tortillas over a gas flame for added crunch. Consider making Spanish rice as a tasty side dish.
- Portions: A few mentioned wanting more meat; consider adding extra protein or sides for heartier appetites.
- Texture: Some preferred cooking peppers longer for tenderness; others loved the tender, juicy steak.
Reviews from our home cooks
I personally don't care for the southwest seasoning so I used a steak seasoning instead to add flavor to the meat. It turned out great. I also heat the tortillas over the gas flame on my cooktop. Love the crunch it adds.
I really love the Hello Fresh Red Pepper Crema, for this meal you were instructed to add just a pinch of southwest seasoning to sour cream and also add water to thin. I thought this lacked flavor in an otherwise pretty good dish.
Would like a more traditional Pico De Gallo, cilantro, onion, tomato, and maybe jalapeno. The meat was a bit tough, even for tenderloin and didn't have as much flavor.
The tenderloin was tender and a nice change from just ground beef, pork or black beans. It should be a regular meal choice
Better than any streak fajitas I've ordered in a restaurant! Yum!! The steak was so tender.
The best tacos I've ever eaten! Won't ever be interested in fast food tacos again. Please do more like this.
I doubled the crema and added extra SW Spice Blend, plus a couple squirts of Sriracha.
The flavor was good but I would have preferred the veggies be cut smaller or diced as tacos were unwieldy
Very easy, reheated well and were just as good as leftovers.
The instructions made the peppers almost raw, too crunchy. I should have put the peppers in the pan first for 7 min, then the onion and steak
