Best Filet Mignon Tacos

Ever since I started experimenting with fusion recipes, tacos have become my go-to canvas for trying new combinations. There’s something fun about taking a fancy cut of meat like filet mignon and giving it a casual, street food spin. I first made these tacos during a dinner party, and now they’re requested at every gathering.

These filet mignon tacos bring together the best of both worlds – the tender, juicy meat you’d expect at a steakhouse with the laid-back vibe of taco night. I like to prep everything ahead of time and let guests build their own tacos. It’s less fussy than a formal steak dinner, but still feels special enough for a celebration.

Not sure about putting such an expensive cut of meat in a taco? Trust me on this one. Once you try the combination of perfectly cooked filet mignon with fresh toppings wrapped in a warm tortilla, you’ll understand why this has become my family’s favorite Friday night meal.

What Kind of Beef Tenderloin Should I Use?

For these tacos, you’ll want to look for center-cut beef tenderloin (also called filet mignon) that’s well-marbled but trimmed of any silver skin. The meat should be a bright red color and feel firm to the touch, with small white flecks of fat running through it. While choice grade will work just fine, if you’re splurging, prime grade tenderloin offers extra marbling that adds more flavor and tenderness. When shopping, plan on about 4-6 ounces per person – the meat will shrink slightly during cooking. If you’re buying from the butcher counter, ask them to cut the filets about 1.5 inches thick for the best results.

Options for Substitutions

This recipe can be adapted with several substitutions if needed:

• Beef tenderloin fillets: While filet mignon gives you the most tender result, you can use ribeye, strip steak, or flat iron steak as alternatives. Just be sure not to overcook these cuts to keep them tender.
• Flour tortillas: Feel free to swap in corn tortillas for a more traditional Mexican taco. If you’re watching carbs, lettuce wraps work too!
• Cabbage: You can replace the cabbage with shredded lettuce or a pre-made coleslaw mix (just skip the dressing).
• Mexican crema: No crema? Mix sour cream with a little milk until it reaches a drizzling consistency, or use Greek yogurt for a lighter option.
• Cotija cheese: Feta cheese makes a great stand-in for cotija. You could also use crumbled queso fresco or even shredded Parmesan in a pinch.
• Pickled onions: For the quick pickled onions, you can use white vinegar instead of apple cider vinegar. If you’re short on time, thinly sliced raw red onions or pickled jalapeños work too.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking filet mignon for tacos is overcooking this premium cut of meat – for the best results, aim for medium-rare and let it rest for 5-10 minutes before slicing to keep all those delicious juices inside. A common error is slicing the meat too thick, which can make your tacos difficult to eat and throw off the meat-to-topping ratio – instead, cut against the grain into thin, bite-sized pieces about 1/4 inch thick. To avoid bland meat, season your filet mignon generously with salt and spices at least 30 minutes before cooking, allowing the flavors to penetrate the meat. For the pickled onions, don’t rush the process – let them sit in the vinegar mixture for at least 30 minutes (or up to 24 hours) to develop that perfect tangy crunch that makes these tacos extra special.

What to Serve With Filet Mignon Tacos?

These fancy-meets-casual tacos pair wonderfully with classic Mexican side dishes that won’t overshadow the star of the show – that tender filet mignon! A simple pot of Mexican rice or cilantro-lime rice makes the perfect base, while warm refried beans add that traditional touch you’re looking for. I love serving these tacos with street corn (elote) or a fresh corn salad during summer months, or you could go with a light jicama slaw for some extra crunch. For drinks, try serving these tacos with an ice-cold Mexican beer or a spicy margarita to round out your meal.

Storage Instructions

Keep Components Separate: For the best taco experience, store your cooked filet mignon and toppings separately. Keep the cooked meat in an airtight container in the fridge for up to 3 days. The pickled onions will stay good in their brine for up to 2 weeks in the fridge – they actually get better with time!

Prep Ahead: You can slice the cabbage and make the pickled onions up to 2 days before serving. Just keep the sliced cabbage in a sealed bag with a paper towel to absorb excess moisture. When you’re ready to eat, just warm up the meat and assemble your tacos fresh.

Leftover Assembly: To enjoy leftover tacos, warm the meat gently in a skillet over low heat just until heated through – about 1-2 minutes per side. Heat your tortillas separately, then add your cold toppings. This way, everything stays at the right temperature and texture!

Preparation Time	60-75 minutes
Cooking Time	20-30 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 80-90 g
• Fat: 70-80 g
• Carbohydrates: 120-130 g

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 beef tenderloin fillets
• Kosher salt, to taste
• Black pepper, to taste
• Ground cumin, to taste
• Chili powder, to taste
• Garlic powder, to taste
• 6 medium-sized flour tortillas
• 2 cups finely shredded cabbage
• Juice of 1/2 lime
• Salt, to taste
• Mexican crema, for garnishing
• Fire-roasted salsa, for garnishing
• Cotija cheese, for garnishing
• **pickled onions (makes enough for recipe)**
• 1/2 red onion, thinly sliced
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons sugar
• 1/4 cup apple cider vinegar

Step 1: Prepare the Pickled Onions

Combine all the ingredients for the pickled onions in a bowl.

Mix everything well, ensuring the onions are nicely coated.

Allow the flavors to meld at room temperature for a minimum of 1 hour.

This step can be done ahead of time to ensure the onions are perfectly tangy.

Step 2: Prepare the Cabbage Slaw

Place finely shredded cabbage in a small bowl.

Mix it with freshly squeezed lime juice and add salt to taste.

Toss the cabbage until well coated and set aside, allowing the flavors to develop while you prepare the other elements.

Step 3: Season and Grill the Steaks

Heat a grill pan on medium-high heat and add a drizzle of olive oil.

While the pan is heating, season both sides of the steaks with salt, pepper, cumin, chili powder, and garlic powder to your preference.

Once the pan is hot, grill the steaks for about 5 minutes on each side for a medium doneness with a pink center.

Step 4: Warm the Tortillas

While the steaks are grilling, warm tortillas individually in an ungreased skillet over medium-high heat.

Cook each side for about 10 seconds until they are soft and pliable.

Stack the warmed tortillas and cover them with a clean cloth to keep warm.

Step 5: Rest and Slice the Steaks

After grilling, remove the steaks from the heat and allow them to rest for a few minutes.

This resting period lets the juices redistribute throughout the meat.

Once rested, slice the steaks into thin strips, ready for taco assembly.

Step 6: Assemble the Tacos

Begin assembling the tacos by placing about 1/3 cup of cabbage slaw onto each tortilla.

Add a few strips of grilled steak, followed by dollops of crema and your choice of salsa.

Sprinkle with cotija cheese and top with the prepared pickled onions.

These flavorful tacos are now ready to enjoy!

Share a moment of gratitude and savor your delicious creation.