Chipotle Adobo Filet Mignon Tacos with Avocado Crema

Chipotle Adobo Filet Mignon Tacos with Avocado Crema ingredients

• 1.5 lbs filet mignon steaks
• 2 tbsp chipotles in adobo
• 3 cloves garlic
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 ripe avocado
• 0.5 cup sour cream or Mexican crema
• 1 tbsp lime juice
• 2 tbsp cilantro
• 0.25 tsp kosher salt
• 8 corn tortillas
• 0.25 red onion
• 0.25 cup fresh cilantro
• 2 lime wedges

How to make Chipotle Adobo Filet Mignon Tacos with Avocado Crema

1. Prepare the chipotle adobo marinade: In a shallow dish or resealable bag, combine the 2 tablespoons chopped chipotles in adobo, 1 tablespoon adobo sauce, 3 minced garlic cloves, 1 tablespoon lime juice, 1 tablespoon olive oil, 1 teaspoon kosher salt, and 0.5 teaspoon black pepper. Mix well to combine.
2. Marinate the filet mignon: Pat the 1.5 lbs filet mignon steaks dry with paper towels. Place them into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Make the avocado crema: While the steaks marinate, combine the 1 ripe avocado, 0.5 cup sour cream (or Mexican crema), 1 tablespoon lime juice, 2 tablespoons chopped cilantro, and 0.25 teaspoon kosher salt in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed. Set aside.
4. Sear the filet mignon: Remove the steaks from the refrigerator 15 minutes before cooking. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 3-4 minutes. Add the remaining 1 tablespoon olive oil to the pan.
5. Place the marinated steaks in the hot skillet, ensuring not to overcrowd the pan. Sear for 4-5 minutes per side for medium-rare (internal temperature of 130-135°F), or longer for desired doneness. A thick, well-seared crust should form on both sides.
6. Rest the meat: Transfer the seared filet mignon to a cutting board and tent loosely with foil. Let the steaks rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful cut.
7. Warm the tortillas: While the meat rests, warm the 8 corn tortillas. You can do this by heating them directly over a gas flame for 15-20 seconds per side, in a dry skillet over medium heat for 30 seconds per side, or wrapped in a damp paper towel and microwaved for 30-45 seconds until soft and pliable.
8. Slice the filet: Slice the rested filet mignon against the grain into thin, bite-sized strips or small cubes, about 1/4 inch thick.
9. Assemble the tacos: Spoon a generous amount of avocado crema onto each warm corn tortilla. Arrange several slices of the chipotle adobo filet mignon on top of the crema.
10. Garnish and serve: Top the filet with thinly sliced red onion and a sprinkle of fresh chopped cilantro. Serve immediately with extra lime wedges on the side for squeezing over the tacos.

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