Filet Tip Tacos Recipe

Make the marinade

In a bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic and minced ginger until smooth.

Place the filet tips in a shallow dish or zip-top bag. Pour half of the marinade over the meat, reserving the other half for basting/finish. Toss to coat, press out excess air, and refrigerate for at least 30 minutes and up to 3 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.

Heat a heavy skillet or cast-iron pan over medium-high heat. Add neutral oil and when shimmering, add the filet tips in a single layer (work in batches if needed). Season with kosher salt and pepper just before searing.

Sear without moving for 2 minutes to develop a crust, then flip and cook another 1–2 minutes for medium-rare (internal ~125–130°F/52–54°C). Cook longer if you prefer more done. During the last 30 seconds, brush with reserved marinade to glaze.

Transfer cooked steak to a cutting board and let rest 5 minutes. Slice the tips into bite-size strips or thinly slice across the grain.

Scoop avocado flesh into a small bowl or blender. Add sour cream (or crema), lime juice, chopped cilantro, and salt.

Using a fork, mash until mostly smooth with some texture. If you prefer a thinner, drizzly crema, add 1 teaspoon of water at a time until you reach desired consistency. Taste and adjust salt and lime as needed.

Transfer to a squeeze bottle or small serving bowl and refrigerate until assembly.

Combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro, lime juice, salt, and black pepper in a medium bowl.

Stir gently to combine. Let sit at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning (more lime or salt) as needed.

In a mixing bowl, whisk together rice vinegar, lime juice, honey, salt, pepper, and optional oil until honey is dissolved.

Add shredded green and red cabbage and carrot. Toss thoroughly to coat. Let sit for 5–10 minutes before serving so cabbage softens slightly but remains crisp.

Warm tortillas: heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side until pliable, or wrap stack in foil and warm in a 300°F (150°C) oven for 10 minutes.

Assemble tacos: Spread about 1 tablespoon guacamole crema on each tortilla. Add a portion of sliced filet tips (about 2 oz per taco). Top with 1–2 tablespoons cabbage slaw and 1–2 tablespoons pico de gallo.

Garnish each taco with a sprinkle of toasted sesame seeds and a few cilantro leaves. Serve immediately with lime wedges on the side.