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Southwest Beef Tenderloin Tacos
Southwest Beef Tenderloin Tacos

Southwest Beef Tenderloin Tacos

with Fajita Veggies, Pico de Gallo & Spiced Crema

Recipe Development Team
Recipe Development TeamPublished on June 04, 2025

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?).

Tags:
Protein Smart
Quick
Easy Prep & Clean
Family Friendly
Allergens:
Milk
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

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

/ per serving
Calories700 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate55 g
Sugar11 g
Dietary Fiber4 g
Protein41 g
Cholesterol115 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Paper Towel
Large Pan

Instructions

Prep
1

• Wash and dry produce. • Dice tomato into ½-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. 

Mix Pico & Crema
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 (you'll use the rest in the next step). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Season Steak
3

• Pat steak* dry with paper towels; thinly slice against the grain.  • Season all over with remaining Southwest Spice Blend, salt, and pepper.

Cook Steak & Veggies
4

• 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.

Warm Tortillas
5

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

Serve
6

• 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°.

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