Tenderloin Taco Recipe

Make aioli

In a small bowl combine 2 tablespoons mayonnaise, chopped cilantro and parsley, 1 teaspoon lime juice, grated garlic, hot sauce if using, and 1/8 teaspoon salt. Whisk until smooth and adjust seasoning to taste. Refrigerate while you prepare the rest.

Heat 1 teaspoon oil in a skillet over medium-high heat. Add thinly sliced peppers and onion and a pinch (1/8 tsp) of salt. Sauté, stirring occasionally, until softened and edges begin to char, about 4–5 minutes. Reduce heat if they brown too quickly. Transfer to a plate and keep warm.

Pat the tenderloin strips dry with paper towel. In a bowl toss the beef with 1 teaspoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika and 1/8 teaspoon garlic powder until evenly coated.

Heat the same skillet over high heat until very hot. Add the beef in a single layer (work in batches if needed to avoid crowding). Sear 1–2 minutes per side for medium-rare (depending on strip thickness) until a brown crust forms. Total cook time for these small strips should be 3–4 minutes. Remove from pan and let rest 2 minutes.

Warm the corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean kitchen towel to stay warm.

To assemble one tenderloin taco (the recipe quantities are for one serving = one taco): Lay 2 warmed tortillas on a plate. Spread about 1 tablespoon of herb aioli across the center of the top tortilla. Divide the seared tenderloin strips evenly between the tortillas (all beef for this single taco). Top with 3 tablespoons shredded cabbage, 2 tablespoons sautéed bell peppers and onion, and half a sliced avocado (arrange slices or fan them). Sprinkle 1 tablespoon crumbled feta over the top and add a few extra cilantro leaves.

Finish with a squeeze of lime over the taco. Serve immediately while warm.